Mi Lan Xiang Phoenix Dancong

Fresh, fruity and flowery with long lasting sweet aftertaste Phoenix Dancong Oolong teas are noted for their ability to naturally imitate the flavours and fragrances of various flowers and fruits, such as orange blossom, orchid, grapefruit, almond. Often, these teas are named after what that particular harvest is reminiscent of: 'Honey Fragrance', 'Almond Fragrance', etc. It is sought after by many tea connoisseurs. The Mi Lan Xiang (Honey Orchid Fragrance) Phoenix Dancong belongs to the honey aroma category. It was made of the tealeaves picked from the Shui Xian tea trees in the Wudong mountain. It has the honey and floral aroma, delicate taste, sweet aftertaste. Ingredients: Oolong Tea (China). Preparation Method: There are different methods of brewing Chinese premium loose leaf tea. The easiest is Heat the water 100°C, use 3 g per 150 ml and brew for 20/30 seconds for the first brewing, longer time for the following brewing; Up to 6 infusions Otherwise you can try Chinese method (Gongfu Tea) as follow Brewing oolong tea in a gongfu cha way is not as complicated as it seems. Just follow the steps and practice it 1. Heat Gaiwan with boiled water at temperature around 95°C 2. Pour the water into the Gongdao Mug 3. Then pour the water into Sample Tea Cups 4. Pour away the water 5. Move the dried tea leaves into Gaiwan to its half capacity 6. Pour boiled water into Gaiwan to rinse tea and make the tight tea leaves loose and open 7. Pour away the water used to rinse tea 8. Open the cover of Gaiwan and pour into boiled water 9. Put the filter on the top of Gongdao Mug and pour the tea into it from Gaiwan 10. Move away the filter and pour the tea into each sample tea cup to enjoy it Our teas are packed in eco-friendly, recyclable, resealable pouches *Please be aware that we constantly search for new sustainable materials, so packaging received may vary Oolong Tea: Mystical Experience from China. “Oolong” comes from the Chinese Wu Long, which means “The Black Dragon.” It is a traditional Chinese tea between green tea and black tea in oxidation (semi-oxidized). Oolong come in hundreds of varieties. Tea connoisseurs classify the tea by its aroma (often floral or fruity), taste and aftertaste. While most oolongs can be consumed immediately post production, many others can benefit from long aging. The most famous and expensive Oolong teas are made in Wuyi mountains.