Honey Orchid

Milanxiang, or Honey Orchid, is a Dancong, or "single grove," Oolong from Dazhi Mountain, the third highest peak in the Phoenix Mountains.

To grow Phoenix Dancong cultivars will select a wild "mother tree" from the ancient tea trees indigenous to the region, basing their choice on its distinct fragrance. They then graft this mother tree onto existing trees, cloning and then propagating it. After several generations of this practice, there are nearly one hundred well known varietals of Phoenix Dancong, each with a unique fragrance and taste. Most were named for their aromas — we see names like Gardenia, Magnolia, Jasmine, and, in this instance, Honey Orchid.

To craft this tea freshly picked leaves are withered indoors on woven bamboo mats for 10 hours. Then the leaves are tossed and bruised to ensure even oxidation. The oxidation process lasts for more than 2 days, during which the leaves develop increasingly complex flavor profiles. Finally, the tea is roasted at a low temperature over lychee charcoal, coaxing out its natural fruity notes.

The resulting tea is very pretty. Its pink-tinted liquor smells like dried roses. Beneath the flowers you find nectarines, buckwheat honey and pomegranate molasses. These notes, along with the tea's mouthfeel, culminate in a honeyed quality that evolves over many infusions.