Mi Lan Xiang, or Honey Orchid Fragrance, is one of the 12 famous cultivars of dancong wulongs. All dancong wulongs originated from a Shui Xian tea tree from Wuyishan, Fujian, China; brought to the Phoenix Mountain range, cultivated and hybridized, and has become a whole new class of chinese wulong tea. This is a similar tea to our Duck shit fragrance (Ya Shi Xiang) wulong in terms of general processing type and origin, but the cultivar has a strikingly different flavor profile. It’s aptly named with a notes of orchid, honey, and sweet potato. The tea has a rounded body and is pleasantly full with a hint of astringency.
Flavor Profile: Orchid, sweet potato, honey
Quantity: 50 gram (~2 oz) pouch of loose leaf tea
Romanization: Mì Lán Xiāng chá (蜜兰香 )
Translation: direct translation is “Honey Orchid Fragrance or Honey Orchid Aroma”
Type: Wulong (Oolong)
Cultivar: Camellia sinensis var. sinensis ‘Mi Lan Xiang’
Origin: Wudong Village, Guangdong, China
Pluck: first three leaves
Plant Age: about 80 years
Harvest Date: 04/18/2017
Processing Style: Classic Dancong wulong process, lightly roasted twice using using a low heat charcoal fire. It was roasted at 95 degrees celsius for 6 hours, then a second time at 110 degrees celsius for 20 hours to further develop the flavor.