Mi Lan Xiang 2014

Product code: CSTVI-250

Years of aging and repeated firing by artisan producer Mr. Huang have darkened the leaves of this Chinese Wulong from the Phoenix Mountains (Feng Huang). The translation, "honeyed orchid scent", is all there in the cup. The aromas are deepened by the delicate process of roasting the tea to renew and slightly transform the flavours over the years.

Its smooth and complex liquor first seduces us with its beautiful amber colour and its mixed scents of citrus (orange) and heady flowers (peony). The liquor is generous with delicate and harmonious notes of honey, earth and wood followed by a finish that has a slight touch of nutmeg. A complex tasting experience, this tea is also a wonderful thirst quencher.

Gong fu cha technique
balance Quantity / 150ml of water
3
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length 1
20 - 30 sec
lined-clock Infusion length 2
10 - 20 sec
lined-clock Infusion length 3
20 - 30 sec
Teapot method
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
95
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion length
4 - 5 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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