Heavy Roast Spring Mi Lan Xiang Dancong (Honey Orchid Fragrance)

This heavily roasted Oolong from old bushes in FengHuang offers a captivating aroma of honeyed orchids. On the palate, expect a rich, sweet body with pronounced floral notes underscored by warm, toast. It leans floral, roasted and sweet.

Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.

Grown in Guangdong, China. This batch is from the Spring 2025 harvest. The leaves got a heavy roast after picking.