Heavy Roast Mi Lan Xiang Dancong (Honey Orchid Fragrance)

This oolong from Guangdong, China offers a distinctive drinking experience. This pressed Oolong brick offers a captivating blend of deep honey and prominent floral notes, balanced by a satisfying medium-heavy roast. The initial punchiness from its youth gives way to a complex. It sits in the "Honey" and "Floral" and "Roasted" flavor families, so expect a cup that leans honey and floral and roasted.

Aim for water around 85–95 °C (185–205 °F). Western style: steep for 3–4 minutes in a mug or teapot. Gongfu style: use 5–7 g per 100 ml, 10–30 s infusions (8–15 steeps) for multiple short steeps — this way you can taste how the flavor evolves. Roasted oolongs can handle higher temps — don't be afraid of boiling water for heavy roasts.

This oolong is grown in Guangdong, China. This particular batch comes from the 2020 harvest. After picking, the leaves received a heavy roast, which shapes the final flavor.