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

Cerebrospinal Fluid 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

Tin : 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