Thriving in the mist-draped peaks of Guangdong’s Phoenix Mountain range, this exceptional oolong tea emerges from the ancient Phoenix Dancong cultivars that have adapted to the region’s volcanic soil and rugged terrain. These tea bushes cling to steep slopes at elevations between 800 and 1,200 meters, where they absorb the diffused sunlight filtering through dense forests and draw nutrients from mineral-rich earth shaped by centuries of geological activity. The subtropical climate, with annual rainfall averaging 1,800-2,200 millimeters and significant day-night temperature variations, fosters the development of its distinctive aromatic compounds, creating a tea that balances floral elegance with fruity richness.

Exceptional Flavor Profile

Savor the tea’s luxurious, layered essence: a harmonious blend of honeyed sweetness and delicate orchid-like florals, underpinned by notes of ripe tropical fruits—lychee, longan, and ripe mango. The first sip delivers an immediate rush of “mi xiang” (honey aroma) that coats the palate, followed by a wave of “lan hua xiang” (orchid fragrance) that unfolds slowly, creating a sensory dance of sweet and floral. A subtle minerality, a nod to its volcanic origins, adds depth without overwhelming the tea’s natural brightness, while the finish leaves a lingering “hui gan” (returning sweetness) that feels both refreshing and indulgent. The liquor shimmers with a golden amber hue, its texture silky and full-bodied, carrying the concentrated aroma of blooming orchards in every drop.

Artisanal Craftsmanship

Harvested primarily in spring, when new shoots carry the season’s most vibrant flavors, skilled pickers select only the finest one-bud-two-leaf shoots, plucking before dawn to preserve volatile aromatic oils. The leaves undergo a meticulous process: sun withering to reduce moisture by 15-20%, followed by indoor withering where gentle tossing activates enzymes. The critical “shaking and resting” phase alternates between agitating the leaves to bruise edges (triggering controlled oxidation) and allowing them to rest, a cycle repeated 6-8 times to develop the tea’s signature fragrance. Fixation at 200-220°C halts oxidation, preserving the delicate balance of flavors, while hand-rolling shapes the leaves and releases their essential oils. A final slow roasting over low heat—often using pine wood embers—deepens the honeyed notes without diminishing the floral brightness, resulting in a tea that captures the peak of aromatic complexity.

Cultivar Heritage

Milianxiang, meaning “Honey Orchid Fragrance,” is one of the most celebrated cultivars in the Phoenix Dancong family, prized for its consistent expression of its signature aromas. Unlike some variable Dancong varieties, it reliably produces the distinctive honey-orchid profile year after year, a trait that has made it a favorite among tea connoisseurs. Its leaves are characterized by their thick, glossy texture and deep green color, with buds that often carry a faint reddish hue—a visual clue to the rich flavors within.

Brewing Guidelines

Packaged in airtight ceramic jars to protect its volatile aromas, Milianxiang thrives in cool, dark storage, where it may mellow gracefully over time, with the honey notes becoming more pronounced. Each sip transports you to mist-cloaked Phoenix Mountain slopes—where this extraordinary tea captures the aromatic richness of blooming orchids, the sweetness of wild honey, and the centuries-old craftsmanship that transforms mountain leaves into liquid poetry.