Milan Xiang is a Dan Cong Oolong from the Phoenix mountains (Fenghuang shan). It translates literally as honey-orchid fragrance and describes the character of the tea. Mi Lan Xiang Dan Cong is characterized by its extraordinary fruity aroma and a subtle fragrance of orchid. This Dan Cong Oolong is a sub species of Shui Xian and also only slight twisted instead rolled into beads. 'Dancong is an alluring, deeply aromatic tea that changes over each steeping and lingers on the palate for hours. Properly brewing Fenghuang Dancong requires more care than many other teas, but the extra attention is worth the reward. Milan Xiang  translates to 'Honey Orchid' in English and this tea is aptly named.  A kind flowery tea with a relaxed warming effect. While its fragrance is an interesting mixture of cocoa, roasted nuts and papaya, the main taste profile is dominated by notes of honey and citrus. The long aftertaste has a sweet, slightly jasmine-like character, which remains in the mouth for a good half an hour. The well-known phoenix oolongs are famous for their impressive fragrance and long-lasting, round, creamy flavour. The term dancong originally meant phoenix teas all picked from one tree. In recent times though it has become a generic term for all Phoenix Mountain oolongs. The dancongs’ name, as it does in this case too, often refers to a certain scent. Gong fu brewing with spring water or filtered water is recommended. Dan Congs brew best with more dry leaf, shorter steeps and less water. Place 7gr of dry leaf in your 140ml standard gaiwan. Douse the leaves with boiling hot water just covering them. Steep 1-2 seconds only pouring them off into your reservoir. The important thing is to let it cool to a comfortable temperature before you start sipping. Gradually increase time with each steep. Repeat as long as the leaves hold up. Oolong Tea ｜Guangdong Province｜ Semi-fermentation ｜ Spring and Summer