Mi Lan Xiang is easily our most popular Phoenix Oolong. We usually see raised eyebrows from those trying this tea for the first time, followed with that inevitable question, is this tea flavored? It’s not, but the tea alone is remarkably flavorful. It is also a very serious tea, descended from a long line of Phoenix Shui Xian tea trees all bearing the unique honeyed aroma and flavor.
In English, Mi Lan Xiang means "Honey Orchid Fragrance." This tea was gathered in April 2011 from an old grove sitting 950+ meters above sea level on Wudong Mountain in the Phoenix Mountain Range.
Mi Lan Xiang is crafted in the “Nong Xiang” style, where the leaves are oxidized to at least 30% then given repeat roasts until the honey-like aroma and flavor is brought forth. The resulting tea is sweet, with a subtle floral character not unlike lavender or orange blossom honey.
BREWING GUIDE
Infuser Cup
Water Temp 205 ° F
Steep Time 1 min 30 sec
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 205 ° F
Steep Time 1 min
Teapot (12 oz.)
Water Temp 205 ° F
Steep Time 2 min
Phoenix Oolongs are complex and delicious teas, but are exceptionally difficult to brew. There are two approaches, the friendlier path on the brewing guide to the right will result in a tea that is very sweet and floral, with light honey notes. In Chaozhou, however, such a light brew would be considered much too light. The traditional method of brewing Phoenix Oolongs is to emphasize aftertaste and finish. This means a tea that is initially bitter to the untrained palate, but delivers a finish that is intense and persistent.
To brew Mi Lan Xiang in the traditional style, begin with 5 grams of tea leaves in a gaiwan or small tea pot. We prefer small paper porcelain tea pots for Phoenixes. Use boiling water to first rinse the tea leaves, then brew for 1 minute. On the second infusion, also steep for 1 minute, adding approximately 10 seconds to subsequent infusions. Brewed this way, the tea would yield more than 10 rounds.
