The MiLan Xiang Dan Cong is a very renowned Oolong, traditionally produced in the Fenghuang Shan or "Phoenix Mountains" in the northern part of Guangdong, at elevations between 1100 meters and 1300. It is a tea that benefits from an incredible terroir, mineral-rich soil, and a pristine environment in which to develop all the sweet flavors that characterize it to the fullest.
It is important to shed some light on all the terms that define this tea. The term Dan Cong ("single bush") stands for the singularity of these teas: this name tells us that each tea produced in this area comes from a single variety of tree, and each variety will give a definite and singular taste in the cup. In fact, there are no crosses between the different varieties found in the same plantation.
This attention to non-commingling between shrubs of different varieties serves to be able to make the most of the singularity of the camellias that have established themselves in these mountains and to preserve a botanical heritage that gives teas with very different tastes, even though they are concentrated in the same region. Each Dan Cong has an organoleptic profile that seems to recall a particular natural element: a fruit, for example, or a flower or even a spice. Yet they are absolutely pure teas, neither flavored nor perfumed!
The Mi Lan Xiang, which for us translates to "honey and orchid fragrance," is one of the above varieties: already from the name we can guess the aromas we will find in the wet leaves and the flavors we will discover in the cup. The leaves present a good floral aroma along with notes of baked goods, due to the roasting that this tea undergoes during its processing. Once infused. this sensation of baked sweetness will evolve into flavors of dried fruits, which will marry well with the floral hint and then leave a honey-sweet nectarine aftertaste in the mouth.
Location of origin
Fenghuang Shan, Chao Zhou village, Guangdong, China.
Milan Xiang Dan Cong Oolong Tea Production
After harvesting, the leaves wither in the sun for between 10 and 20 minutes, which is followed by a resting phase on indoor bamboo trays. From here, oxidation is initiated through the important phase of shaking and also thanks to a manual massage of the leaf, performed by the master producer. Once the tea reaches the desired level of oxidation (usually the Dan Cong have between 50 percent and 80 percent oxidation) the leaves pass into a charcoal-heated kiln where enzymatic activity is stopped. After this stage in the oven, the leaf is given its final shape by special machinery before moving on to the roasting cycles, which allow the product to finish drying and thus enhance its flavors.
Ingredients: Oolong tea
Preparation of Milan Xiang Dan Cong Oolong tea
We strongly recommend infusing this tea in the traditional Chinese method (gong fu cha) to enjoy these leaves at their best. Following this preparation, 5 grams of leaves (about 3 heaping teaspoons) can be used in a gaiwan of about 150 ml to obtain multiple infusions with different tastes. After a quick rinse of the leaves in water at 95°C, a first infusion of 10 seconds can be made, and after that, keeping the water at the same temperature, the time can be increased each time by 10 seconds from the previous infusion (10 - 20 - 30 ...). This tea has a longevity of about 7 infusions.
For a classic preparation according to the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 95°C for an infusion time of 2-3 minutes.
The tea can be filtered for ease when tasting and also the infusion times given above are meant to be purely indicative - you can also adjust according to your personal taste. It is recommended when tasting that you try to let the tea rest in the cup for about a minute before drinking it, so you can better feel the sweetness of it.
Storage: it is recommended to store in a cool and dry place away from direct sunlight.
