Premium Mi Lan Xiang Honey Orchid Flavor Phoenix Dan Cong Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Almond, Cherry, Dried Fruit, Flowers, Honeysuckle, Nuts, Orchid, Osmanthus, Roasted
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Caffeine
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Certification
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Edit tea info Last updated by Daylon R Thomas
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3 Tasting Notes View all

From Berylleb King Tea

Phoenix Dan Cong Oolong Tea grows on the Phoenix Mountain in Guangdong Province, China. It is one of the most famous teas in China, and it is famous for its natural flavors and fragrances of flowers and fruits, such as, Orchid, Osmanthus, almond, etc. The tea belongs to Mi Lan Xiang, it is a premium phoenix Oolong Tea, and have yellow twig flowers’ flavor. This is mostly because of the special environment where the tea grows, more than 1000 meters high and the soil is rich in minerals and trace elements.

Product Details
Origin: Phoenix Mt, Chaozhou City, Guangdong Provice, China.
Grade: Premium Grade.
Type: Loose Oolong tea.
Production Date: In Spring, 2015.
Packaging: Bag.
Quality Guarantee Period: Two years.

Brewing:
1. Commend using clear glass teacup ,Gaiwan, porcelain pot or YinXing Zhisha teapot.
2. Rinse teacup with boiling water.
3. Use a mini bag of tea leaves per teacup of boiling water 100ml 130ml (212F ) for up to about 10 seconds 1 minute depending on your personal preference.
4. The second brewing time is 20 seconds~ 1.5 minutes. The third brewing times is better 30 seconds ~3 minutes. Increase the steeping time for each subsequent brewing.
5. Infusions: At least 7~9 times.

About Berylleb King Tea View company

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3 Tasting Notes

90
1124 tasting notes

The first time was wonderful. It was like drinking orchids with almonds and dried cherries. Of course, the session was Gong Fu with 4 grams in a little less than five ounces. The flavors got sweeter, smokier, nuttier, and better. Other times were disappointing and it tasted like a bland oolong with a little nuttiness, not much else. Sometimes it could be too roasty for longer steepings. That’s why 10-20-30 seconds is better.

Drinking it now in a giant tea ball, it opens more and opens up nicely. I change my mind on this one too much. I either love it or am too bored with it. There’s little in between. I’d recommend it to experienced drinkers for sure, but something too exotic for newbies. It really has to be brewed with precision.

Flavors: Almond, Cherry, Dried Fruit, Flowers, Honeysuckle, Nuts, Orchid, Osmanthus, Roasted

Rasseru

Does it develop nicely western style?

Daylon R Thomas

I could have sworn I replied. It does not hold up as well as the Shui Xian does Western, but even then, the first steep of the Shui Xian is best at a minute Western. This tea, however, is a lot more delicate in terms of notes. It only develops nicely in the few seconds from 10-30, but it should be left at 10, 20, and 30.

Rasseru

Its happened to me a few times when using my phone, posts dont show up.

Maybe im wording wrong, I mean letting the flavour develop in the cup as it cools (after you take out the leaves) – I like the change in some Oolongs, and particularly like them when they hit about 80 or 70 degrees, when sometimes sweetness starts coming through.

I have read somewhere that some Oolongs are best drank when they are this temperature.

Daylon R Thomas

You taste the smoother notes as it cools more like almond, cherry, and the sweetness. And I can totally see why oolongs are better at that temperature.

Rasseru

Sounds like my kind of tea – smoke with almond & cherry coming out over the course of the mug.. And the price is nice as well

Daylon R Thomas

Keep in mind that it is VERY subtle though, so don’t expect them to be obvious unless that is exactly what you are looking for.

Rasseru

i’ll have to try some of berylleb’s tea, I can see you are really on the fence with this one!

Daylon R Thomas

Now, I definitely recommend it. I got bigger leaves in the last cup and the yummy flavors in full.

Rasseru

haha, what weight & temps did you use, do you remember?

Daylon R Thomas

185 degrees Fahrenheit or 85 C at first, then I let it cool down a little bit as it steeps. I’m bad about measuring weight. I usually eyeball it by getting two to three generous hand pinches into a six and half ounces vessel, picking larger leaves if I can. I do know at least that it does not exceed 5 grams. 3-4 g is the best estimate especially Gong Fu. I prefer closer to 3 grams Western. Again, for me, it depends on the leaf sizes. I use less if I have bigger leaves, more if I have smaller leaves. Hopefully, this word soup helps.

Rasseru

yes, understood, im more or less exactly the same, 3g western and more gongfu, and temps around 90c

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