About Phoenix Dan Cong Old Bush Mi Lan Xiang (Honey Orchid Aroma)

Made from the spring leaves of tea trees over 35 years old, this Old Bush Mi Lan Xiang comes from Phoenix Mountain at an altitude of approximately 900–1000 metres. Compared with regular Mi Lan Xiang, the mature trees have accumulated richer natural compounds over decades, producing a fuller liquor with better balance between floral aroma, honey sweetness and lingering finish.

Rather than simply pursuing a high aroma, Old Bush Mi Lan Xiang offers greater depth and structure. Built on Mi Lan Xiang's signature honey-orchid fragrance, it develops distinctive woody notes and old bush Cong Yun. The liquor is rich, smooth and well-layered, with lasting sweetness, a deeper throat feels and excellent endurance across multiple infusions.

Appearance & Taste

Phoenix Dan Cong Old Bush Mi Lan Xiang (Honey Orchid Aroma)

The dry leaves are long, tightly twisted and glossy dark brown with an even appearance.

The liquor is bright golden-yellow. Honey-orchid aroma leads the nose, accompanied by pronounced honey sweetness, subtle woody notes and the characteristic old bush cong yun. The liquor is full-bodied and smooth, with sweetness naturally integrated into the tea rather than sitting above it. As the infusions continue, the floral aroma, honey sweetness and old bush character become increasingly harmonious, producing a long-lasting sweet finish, deep throat feel and impressive complexity.

Taste: Bitter, Honey, Milky, Orchid, Sweet

Brewing Guide

Tea Cup

2 g

100°C (125ml)

3 mins

Enjoy!

Glass

4 g

100°C (250ml)

3 mins

Enjoy!

Teapot

8 g

100°C (500ml)

3 mins

Enjoy!

Kongfu Style

Use 5–8 g of tea with 100°C water. Keep the first few infusions short, around 5–10 seconds, then gradually increase the brewing time to reveal the tea’s layered honey-orchid aroma, full body and old bush character.

Origin

This Old Bush Mi Lan Xiang comes from the Phoenix Mountain tea region in Chaozhou, Guangdong, at an elevation of approximately 900–1000 metres. Frequent mountain mist, significant day-to-night temperature variation and mineral-rich soils provide ideal conditions for developing the high aroma, lingering sweetness and distinctive mountain character of Phoenix Dan Cong tea.

Origin: Guangdong

Picking & Production

Made from the spring leaves of tea trees over 35 years old, this tea follows the traditional Phoenix Dan Cong production process. The leaves are sun-withered, rested indoors, shaken, pan-fired, rolled and charcoal roasted. The shaking stage develops aromatic complexity, while repeated roasting and careful resting allow the floral aroma, honey sweetness and old bush character to integrate naturally, creating a rich, balanced and enduring tea.