Mi Lan Xiang dancong (lao cong)

Mi Lan Xiang 老枞蜜兰香 – “Honey Orchid” dancong about old plants (2025)

Mi Lan Xiang is a classic scent type of fenghuang (phoenix) dancong oolongs, its name literally means “honey-orchid scent.” The “lao cong” designation refers to old, long-established tea bushes; these give the cup deeper, more mineral, resinous-woody layers and a denser body than younger plantations.

The spring 2025 harvest is clean, honey-sweet and long-lasting – the opening notes are orchid, followed by lychee/longan, brown sugar and subtle roasted notes.

Origin & terroir: Fenghuang Mountains (Guangdong, Chaozhou), the birthplace of the style. Wudong Mountain and its surroundings are highly regarded as the growing area for dancong teas; the mountainous, foggy microclimate and rocky soil give the tea its long-lasting, fragrant-mineral character.

Raw material & picking: old dancong bushes ( lao cong ) – the age limit of “old tree” is not uniformly defined (often ranging from several decades to 80–100+ years), but the goal is a deeper, “layered” profile. Picked in April, typically 1 bud + 2 leaves.

Processing in brief: withering → yao qing (shaking/enzymatic oxidation) → fixing → winding → drying → multi-stage, charcoal roasting ( tan bei ) with resting periods, which highlights the honey-floral and dried fruit line and gives a stable, long-lasting cup.

Taste and aroma profile: aroma of honey, orchid and white flowers; mouthfeel of litchi/longan, ripe peach, brown sugar/caramel, with subtle roasted-woody notes. Body is silky, medium-full, with a long, sweet and structured finish. The lao cong base complements the floral peaks with mineral, deeper tones.

Why it's so lovable? Fragrant and serious at the same time: the "honey-orchid" peaks typical of dancongs are supported by the deeper, calmer core of old plants. It can be brewed for a long time, gives many pours; it looks beautiful in both a porcelain gaiwan (cleaner aromas) and a porous clay pot (rounder body).

Preparation suggestions

Asian (gongfu): 6–7 g / 100–120 ml, 95–98 °C. After a short “wake-up” (5–8 sec), 1st infusion 8–12 sec, then increase gradually. 8–12+ infusions. Tip: hot water, short times – this way the floral-honey profile remains pure.

Western method: 3 g / 300–350 ml, 92–95 °C, 2–3 min. ±30 sec according to taste; can be re-soaked 1–2 times.

Cold brew: 8 g / 1 l filtered water, 6–10 hours in the refrigerator. A clean, low-tannin, honey-floral drink.

Useful tips: water with low mineral content brings out the aroma best; for a freshly roasted batch, a few weeks of rest will further round out the cup.