Zhong Shan Mi Lan Xiang Dan Cong Honey Orchid Aroma — Master Wen Junsong, Spring 2025

Master-Crafted Phoenix Mountain Dan Cong Zhong Shan Mi Lan Xiang Dan Cong (中山蜜兰香单丛), or “Honey Orchid Aroma,” is a premium Guangdong Oolong crafted by tea master Wen Junsong from the Spring 2025 harvest. The mature leaves were harvested from tea bushes growing at the middle elevations of the Phoenix Mountains (Feng Huang Shan) and processed in the traditional Chaozhou Dan Cong style. Careful repeated rolling followed by a precise medium final roast gives this tea remarkable aromatic depth while preserving the bright floral and honeyed qualities for which Mi Lan Xiang is celebrated. The result is an exceptionally expressive Dan Cong: floral, fruity, honeyed, spicy, and constantly evolving, with layers of wildflowers, berries, citrus, cinnamon, nuts, wood, candy-like sweetness, and subtle coniferous nuances. A tea made for long, attentive Gongfu sessions. Mi Lan Xiang — “Honey Orchid Aroma” Mi Lan Xiang (蜜兰香) translates as “Honey Orchid Aroma” and is one of the best-known aromatic styles within the Feng Huang Dan Cong tradition. Despite its remarkably fragrant name and profile, the tea contains no added honey, flowers, or flavorings. Its honeyed, floral, and fruity characteristics develop naturally through the tea plant material, growing environment, oxidation, rolling, roasting, and the skill of the tea maker. This particular batch was crafted by Master Wen Junsong, with particular attention paid to both the rolling of the mature leaves and the final roast. A balanced medium roast gives the tea additional structure and depth without obscuring its natural fragrance. Zhong Shan — Middle-Elevation Phoenix Mountain Tea The name Zhong Shan indicates the middle-elevation growing area within the Phoenix Mountain tea region. The mature leaves used for this tea were harvested in Spring 2025 from tea bushes growing at these middle elevations of Feng Huang Shan. This material was then repeatedly rolled and carefully roasted to create the characteristic long, twisted leaves of traditional Dan Cong Oolong. The combination of quality spring material and precise processing produces a tea with both aromatic intensity and considerable depth. Appearance and tasting notes he dry tea consists of medium-sized leaves, carefully and tightly twisted into long, dark strands. Its dry fragrance is rich and concentrated, dominated by flowers and ripe fruit, with subtle warm-spice nuances underneath. Once brewed, the aromatic profile becomes considerably more complex. The bouquet is bright, expressive, and multidimensional, weaving together flowers, berries, fruit, nuts, aromatic wood, honey, and warm spices. The fragrance is vivid yet elegant — floral and fruity at its core, with honeyed spice and a delicate nutty accent. The taste is dense, rich, and structured, with considerable depth and a light, pleasant astringency. From the first cup, the palate reveals wildflowers, honey, berries, citrus, and cinnamon, followed by woody, candy-like, subtly coniferous, and spicy nuances. The finish is remarkably long and gently sweet, with lingering citrus and honey notes. Character and Experience Zhong Shan Mi Lan Xiang is a powerful yet elegant Dan Cong designed for both ceremonial and attentive everyday tea drinking. Its greatest strength is its ability to continuously change throughout the session. One infusion may emphasize flowers and honey; another may become brighter and more citrus-driven. Later cups can reveal berries, cinnamon, nuts, wood, candy-like sweetness, or subtle coniferous nuances. It is a tea worth drinking slowly. Mi Lan Xiang can also be quite responsive to brewing technique. Changes in leaf quantity, water temperature, and infusion time noticeably affect the balance between fragrance, sweetness, body, and astringency. Shorter infusions emphasize its floral, honeyed, and refreshing character, while slightly longer infusions reveal greater density, spice, wood, and structure. This makes the tea particularly rewarding for Gongfu brewing and for drinkers who enjoy actively exploring how a tea changes from one infusion to another. Bright, warming, aromatic, and long-lasting — an excellent introduction to high-quality Phoenix Mountain Dan Cong and an equally interesting tea for experienced Oolong drinkers. How to brew Gongfu Style • Clay teapot suitable for Dan Cong Oolong or thick-walled porcelain gaiwan • Water temperature: 90–95°C (194–203°F) • Tea-to-water ratio: 3–4 g per 100 ml • Begin with short infusions of approximately 5–10 seconds • Gradually increase subsequent infusions by approximately 5–10 seconds • Enjoy approximately 6–8 infusions • Keep the early infusions relatively short to preserve the tea’s fragrance and prevent excessive astringency • Experiment with temperature and infusion time to explore its floral, honeyed, fruity, spicy, and deeper roasted dimensions. Western Style • Porcelain or glass teapot • Water temperature: 90–95°C (194–203°F) • Tea-to-water ratio: 6–8 g per 1 litre • Warm the teapot thoroughly before adding the tea • Pour in water at the recommended temperature and close the lid • Steep for approximately 3–4 minutes before serving. Origin • Tea: Zhong Shan Mi Lan Xiang Dan Cong • English Name: Honey Orchid Aroma • Type: Phoenix Dan Cong Oolong / Guangdong Oolong • Tea Style: Mi Lan Xiang (Honey Orchid Aroma) • Tea Maker: Master Wen Junsong • Origin: Phoenix Mountains (Feng Huang Shan), Guangdong Province, China • Growing Area: Zhong Shan / Middle-Elevation Phoenix Mountain Area • Harvest: Spring 2025 • Raw Material: Mature tea leaves • Leaf Style: Long, tightly twisted Dan Cong leaves • Roasting: Medium Final Roast • Profile: Wildflowers • Honey • Berries • Citrus • Cinnamon • Nuts • Wood • Candy • Warm Spices • Taste: Rich • Dense • Floral • Honeyed • Lightly Astringent • Long-Lasting • Character: Bright • Complex • Warming • Expressive • Evolving • Flavoring: None — the honey, floral, and fruit aromas occur naturally in the tea • Processing: Traditional Dan Cong processing with repeated rolling and carefully controlled medium final roasting