Dān Cóng Mì Lán Xiāng · new.thetea.app

Type: Oolong (乌龙) (typically medium oxidation, 30-60%). Roasting level may vary from light to strong.
Category: High-quality oolong teas. Belongs to the group of Dān Cóng (单丛, dān cóng) teas, which means “single bushes” or “from a single bush”.
Origin: China, Guǎngdōng Province (广东, Guǎngdōng), Cháozhōu Prefecture (潮州, Cháozhōu), Fènghuáng Mountains (凤凰山, Fènghuáng Shān), also known as Phoenix Mountains.
Geographic coordinates: Approximately 23-24° North latitude, 116-117° East longitude.

2. History and Cultural Significance:

History: Tea cultivation culture in the Fenghuang Mountains spans more than 900 years. Dan Congs, as a distinct group of teas, began to be distinguished about 100-150 years ago.
Name:
- “Dan Cong” (单丛) - “single bushes” or “from a single bush”. This name emphasizes the unique characteristic of Dan Congs: ideally, tea is collected and processed from each tea bush separately, which allows preserving the individual characteristics of each plant. In practice, nowadays, this is not always strictly observed, but “Dan Cong” still means that the tea originates from bushes of a specific variety/cultivar within one small plantation.
- “Mi Lan Xiang” (蜜兰香) - “Honey Orchid Aroma”. Indicates the characteristic aroma of this type of Dan Cong, in which notes of orchid and honey predominate.
Cultural significance: Dan Congs, and Mi Lan Xiang in particular, are highly valued for their rich, multifaceted aroma, intense flavor and ability to withstand multiple infusions. They are considered tea for sophisticated connoisseurs and are a source of pride for the Chaozhou region.

3. Botanical Description and Raw Material:

Cultivar: Mi Lan Xiang is not just a tea name, but the name of a varietal cultivar of tea bushes growing in the Fenghuang Mountains. Dan Congs are not varieties in the strict botanical sense, but rather local cultivars, formed as a result of natural selection and unique growing conditions. Each Dan Cong has its own characteristics:
- Leaf shape and size: Mi Lan Xiang leaves are typically large, oblong.
- Leaf color: Dark green, with reddish tinge along the edges (indicates medium oxidation).
- Aroma: The Mi Lan Xiang cultivar is distinguished by a very strong, characteristic aroma, in which notes of orchid, honey, and fruits predominate.
Harvest: Harvest occurs, as a rule, in spring, but may also be conducted in summer and autumn. Spring harvest is considered most valuable.
Harvest standard: Bud and two-three top leaves are collected, sometimes four.
Raw material requirements: High. Only healthy, undamaged leaves are used.

4. Terroir and Cultivation:

Fenghuang Mountains (Phoenix Mountains): Mountain range located in the northeastern part of Guangdong Province. The mountains are composed mainly of granite and volcanic rocks. Distinguished by picturesque landscapes, clean air and abundant mists.
Growing altitude: Tea plantations are located at altitudes from 400 to 1500 meters above sea level. High-mountain teas (above 1000 meters) are particularly highly valued.
Soils: Red soils and yellow soils, rich in minerals, well-drained. Soils are mountainous, often rocky.
Climate: Subtropical monsoon, with warm, humid winter and hot, rainy summer. Average annual temperature is about 21°C. High humidity and frequent mists create ideal conditions for tea cultivation.
Special features: Many tea bushes in the Fenghuang Mountains are very old, several hundred years in age. They are called “Lao Cong” (老枞) - “Old bushes”. It is believed that tea from such bushes has a deeper and more complex flavor.

5. Production Technology:

The production technology of Dan Cong Mi Lan Xiang combines traditional methods of oolong tea production and characteristics specific to the Chaozhou region.

Harvest (采摘 - cǎi zhāi): Described above.
Withering (萎凋 - wěidiāo): Collected leaves are spread in the open air (sun or shade withering) or indoors for several hours. The goal is to remove part of the moisture from the leaves, make them softer and begin the oxidation process.
Shaking (摇青 - yáo qīng): Leaves are gently shaken and stirred on bamboo trays. This stage is conducted several times with breaks for “resting” the leaves. For Mi Lan Xiang, shaking is usually done carefully to preserve leaf integrity and develop floral aroma.
Oxidation (发酵 - fājiào): The oxidation process that occurs during shaking and “resting” of leaves. The oxidation degree of Mi Lan Xiang is usually medium (30-60%), but may vary depending on the producer.
Kill-green (杀青 - shā qīng): Pan-firing at high temperature to stop the oxidation process.
Rolling (揉捻 - róuniǎn): Leaves are given a longitudinally-twisted shape. Rolling can be either manual or mechanical.
Drying (烘干 - hōnggān): Tea is dried to remove moisture. At this stage, light or more intensive roasting may be conducted, depending on the desired flavor profile.
Sorting (分级 - fēnjí): Finished tea is sorted by size and quality.

6. Organoleptic Characteristics:

Dry leaf appearance: Relatively large, longitudinally-twisted leaves, dark brown, brownish color with reddish tinge. Stems may be present. Sometimes tips covered with golden down are visible.
Dry leaf aroma: Very bright, intense, with pronounced notes of honey orchid (Mi Lan), fruits (peach, lychee, tropical fruits), honey, flowers. Nuances of roasting, spices may be present.
Liquor aroma: Rich, enveloping, sweet, with dominating notes of orchid and honey, shades of fruits, flowers, sometimes with light acidity.
Flavor: Rich, intense, viscous, sweetish, with light astringency and refreshing acidity. The bouquet is dominated by honey-orchid notes, with nuances of fruits (peach, lychee, mango), flowers, spices. Aftertaste is long, sweet, floral-fruity.
Liquor color: From golden-yellow to amber-orange, transparent, clear. Liquor color depends on the degree of oxidation and roasting.
Spent leaves (wet leaves): Whole, elastic leaves, unfolded after brewing, brownish-green color with reddish edges.

7. Chemical Composition:

Dan Cong Mi Lan Xiang is rich in:

Polyphenols (catechins): Antioxidants.
Amino acids: Including L-theanine.
Alkaloids: Caffeine, theobromine, theophylline.
Essential oils: High content of essential oils, especially with floral and honey aromas.
Vitamins: C, B group, E, K.
Minerals: Potassium, fluorine, magnesium, manganese, iron.

8. Health Properties:

Tonic effect: Invigorates, relieves fatigue, increases performance, improves concentration.
Antioxidant action: Protects cells from free radical damage, slows aging processes.
Digestive improvement: Stimulates digestion, promotes food assimilation.
Warming action: Warms well in cold weather.
Cardiovascular system: May contribute to lowering “bad” cholesterol levels, strengthening vessel walls.
Relaxing effect: Despite the tonic effect, the aroma and L-theanine in the tea composition promote relaxation and stress relief.
Mood elevation: Provides a sense of harmony, joy and pleasure.

9. Brewing:

Water temperature: 90-95°C (for most varieties). For lightly roasted and greener variants, water at 85-90°C may be used.
Tea quantity: 5-7 grams per 150-200 ml of water.
Teaware: Gaiwan (盖碗) (traditional Chinese cup with lid) or Yixing clay teapot (zǐshā) (紫砂) are ideal. Porcelain teaware can also be used.
Process:
1. Warming teaware: Rinse gaiwan or teapot with boiling water.
2. Tea rinse (quick pour): Place tea in gaiwan, pour small amount of hot water and immediately drain the water.
3. First infusion: Pour hot water (90-95°C) over tea and steep from several seconds to 1 minute (first pour). First brewing time can be very short, literally 5-15 seconds, especially if the tea is of good quality.
4. Pour infusion into cups: Completely drain infusion from gaiwan or teapot into fairness cup (cháhǎi / gōngdào bēi) (茶海/公道杯), then pour into cups.
5. Repeated infusions: Dan Cong Mi Lan Xiang can be brewed multiple times (7-10 times, sometimes more), gradually increasing steeping time by 10-30 seconds with each subsequent pour. With each pour, the taste and aroma of tea will change, revealing new facets.

Important nuances:

Don’t oversteep: Too long steeping can make the tea taste astringent and bitter.
Listen to the tea: Be guided by your sensations and adjust brewing time depending on desired infusion strength.
Observe the tea: Pay attention to liquor color, aroma, tea leaf unfolding.

10. Storage:

Dan Cong Mi Lan Xiang should be stored in a dry, dark, cool place, in airtight containers (ceramic, porcelain, glass or tin cans), away from foreign odors.

11. Price and Counterfeits:

Dan Cong Mi Lan Xiang belongs to expensive, elite teas. Its price can vary within very wide limits, from several tens of dollars per 100 grams to several hundreds of dollars for the same weight, and sometimes much more, depending on:

Bush age: Tea from old bushes (“Lao Cong”) is valued much higher.
Growing altitude: High-mountain tea (above 1000 meters) costs more.
Raw material quality: Whether select buds and young leaves or more mature raw material are used.
Producer skill: Experience and reputation of the tea master who produced the tea significantly affects price.
Roasting degree and quality: Hand roasting on charcoal, performed by an experienced master, significantly increases tea cost.
Rarity: Some rare varieties of Mi Lan Xiang can be very expensive.
Demand: High demand for Dan Congs also affects price.

Due to high price and popularity, unfortunately, many counterfeits and imitations are present on the market.

How to avoid counterfeits:

Buy only from verified sellers: Look for specialized tea shops with good reputation that value their customers and can provide reliable information about tea origin, harvest year, producer.
Beware of too low prices: Suspiciously low price is almost always a sure sign of counterfeit. Genuine Dan Cong Mi Lan Xiang cannot be cheap.
Carefully study appearance: Pay attention to shape, color, leaf integrity. They should correspond to the description given above.
Evaluate aroma: Dry tea should have very rich, complex aroma with characteristic notes of honey orchid, fruits and flowers.
Check infusion and spent leaves: Liquor color should be from golden-yellow to amber-orange, transparent.

12. Interesting Facts:

“Single bushes”: The name “Dan Cong” emphasizes the uniqueness of each bush in the Fenghuang Mountains, its individual characteristics, which are transmitted to the tea.
“Living fossils”: Some tea bushes in the Fenghuang Mountains are very old, their age numbers several hundred years. They are called “living fossils” of the tea world.
Diversity of aromas: In the Fenghuang Mountains there are more than a hundred varieties of Dan Congs, each of which has its own unique aroma. Among them are Dan Congs with aromas of almond, cinnamon, jasmine, gardenia and other flowers and fruits.

13. Other Famous Dan Congs:

Besides Mi Lan Xiang, widely known are:

Yā Shǐ Xiāng (鸭屎香, yā shǐ xiāng): “Duck Shit Aroma”. Despite the provocative name, has pleasant floral aroma.
Zhī Lán Xiāng (芝兰香, zhī lán xiāng): “Zhi Lan Orchid Aroma”.
Xìng Rén Xiāng (杏仁香, xìng rén xiāng): “Almond Aroma”.
Ròu Guì Xiāng (肉桂香, ròu guì xiāng): “Cinnamon Aroma”.
Yù Lán Huā Xiāng (玉兰花香, yù lán huā xiāng): “Magnolia Aroma”.
Yè Lái Xiāng (夜来香, yè lái xiāng): “Night-blooming Jasmine Aroma” (tuberose).
Jiāng Mǔ Xiāng (姜母香, jiāng mǔ xiāng): “Ginger Root Aroma”.

And many others, each of which has its own unique characteristics.

14. Comparison with Other Oolongs:

Tiěguānyīn (铁观音, tiěguānyīn): Tieguanyin, as a rule, has more pronounced creamy-floral notes, while Dan Congs, and Mi Lan Xiang in particular, are dominated by floral-fruity and honey aromas. Tieguanyin usually has a more rounded rolling shape, while Dan Congs have a more elongated one.
Dà Hóng Páo (大红袍, dà hóng páo): Da Hong Pao is a heavily oxidized and heavily roasted cliff oolong with rich, “fiery” taste and aroma. Mi Lan Xiang, on the contrary, has a more delicate and sweet taste with predominance of floral and fruity notes, its roasting degree is usually lighter.
Shuǐ Xiān (水仙, shuǐ xiān): Shui Xian, especially Wuyi, has more pronounced mineral and “cliff” notes, as well as creamy shades. Mi Lan Xiang is famous for its bright floral, honey-orchid aroma.

In conclusion:

Dan Cong Mi Lan Xiang is an exquisite oolong with unique character, the calling card of the Fenghuang Mountains. Its bright, rich honey orchid aroma, rich, sweetish taste with fruity-floral notes and long, refreshing aftertaste will not leave any tea connoisseur indifferent. This tea is a true work of art, created in harmony with nature and refined by centuries-old traditions. To try genuine Dan Cong Mi Lan Xiang means to discover the amazing world of Taiwanese oolongs, feel the energy of mountains and enjoy true tea perfection. This is tea for special occasions, for unhurried, thoughtful tea drinking, when you want to immerse yourself in the world of refined tastes and aromas, feel harmony and get unforgettable impressions.