Dancong black tea

Mi Lan Xiang Dancong Black Tea — Honey Orchid • Fenghuang, Guangdong

Mi Lan Xiang (蜜兰香, “honey-orchid scent”) is the most well-known type of phoenix dancong tea; processed as a black tea, it combines the natural honeyiness with plum jam, grape-cherry depth. This tea comes from the Fenghuang (Phoenix) mountains, the heart of the dancong tradition. (Dancong background and name)

Origin & processing

• Region: Fenghuang (Phoenix Mountains), Guangdong, China.
• Style: dancong black tea (the dancong oolong profile deepened into black tea).
• Oxidation: long, natural oxidation (over ≈24 hours), followed by gentle baking/drying for a deep, jammy sweetness.
• Tea plant variety: the Mi Lan Xiang fragrance profile is often associated with the Bai Ye line in the world of dancong.

Flavor profile

• Aroma: honey, orchid, ripe tropical fruits.
• Taste: velvety body; honey-floral opening, dark grapes, cherries and dried longan; slight spiciness.
• Finish: long, sweet, clean; a hint of mineral coolness.

Recommended preparation

Asian (gongfu) method

• 4–5 g tea / 100 ml
• 92–95 °C water
• 1st pour 10–15 seconds, then gradually increase (+5–10 seconds). It lasts 6–8 pours nicely.

Western method

• 2.5–3 g tea / 250–300 ml
• 92–95 °C, 2–3 minutes
• For the second pour +30–45 sec.

Cold brew / cold soak

• 6–8 g tea / 1 liter of soft water
• Refrigerate for 8–10 hours
• Result: crystal clear, honey-fruity, silky cup with barely perceptible tannins.

Pairing & occasion

• Dark chocolate, dates, prunes; soft–semi-hard cheeses.
• For contemplative afternoons or as an after-dinner dessert tea.

Note: dancong ingredients are sensitive to water that is too hot - if you like it spicier, start at 90–92 °C and shorten the infusions.