Mi Lan Xiang 2016

Product code: CSTW-113

Mr. Huang has mastered the art of aging Chinese Wulong. After regular firings to bring out the character of the leaves, Huang offers this delicious version of the famous Mi Lan Xiang (Honey Orchid Scent) from Guangdong province.

The dry leaves, with their attractive twisted shape, reveal powerful tropical fruit flavours combined with the caramelized sugar aromas from the roasting process. On the palate, the smooth liquor offers sweet notes of ripe peaches, followed by very delicate woody, floral and cereal tastes.

The persistence of this tea is exceptional.

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 time 1
25 - 40 sec
lined-clock Infusion time 2
20 - 35 sec
lined-clock Infusion time 3
25 - 40 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 time
4 - 5 min
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
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