高山蜜兰香 Fenghuang Dancong 2025 Spring "Mi Lan Xiang-Honey Orchid Fragrance", 100g Pack

Harvest: March 2025 
Balances roast and floralcy like a "tea champagne"
Unfolds geologically—each steep maps its terroir
Defies altitude stereotypes with concentrated umami

Best enjoyed before noon to appreciate its caffeinated brilliance.

This "Milanxiang - Honey Orchid Fragrance" Dancong comes from a fourth-generation tea family cultivating at 1,000+ meters elevation in Guangdong’s Phoenix Mountains. Their teas embody high-altitude character:

100% hand-harvested (early spring "Tou Chun" pluck → premium tender leaves)

Traditional charcoal roasting (medium oxidation, 30-40%)

Micro-lot production (single-origin, batch-limited)

Tasting Journey

Liquor Evolution:
Color Shift: Rosy pink → sunset orange (the initial blush hue indicates perfect roast mastery)

Aroma & Flavor:
1-3 Steeps:
Honeycomb |  Alpine orchid |  Toasted barley
(A "volcanic" minerality emerges when cooled slightly)

4-7 Steeps:
Osmanthus blossom |  Crystallized longan | 🪨 Wet schist
(The roast integrates seamlessly—like embers glowing without smoke)

8-10+ Steeps:
Steamed rice water |  Dried tangerine peel | ∞ Lingering huigan

Brewing Guide

Dose: 7g / 110ml porcelain gaiwan
Water: 100°C spring water Method:

Flash steeps: 10x 5-second infusions (pour → immediate decant)

Extended steeps: +10s increments post-10th infusion

Pro Tip:
Sniff the gaiwan lid between steeps—it reveals hidden notes like:

3rd steep: Brown butter

6th steep: Wild mountain thyme