Honey Orchid, Phoenix dancong oolong

Honey Orchid, Phoenix dancong oolong

(5 customer reviews)

USD 28.80

Milan Xiang Dancong:

The fine mastery that produces Tea Hong’s Honey Orchid has to be coupled with select first flush harvests from high grown tea bushes in order to deliver the kind of quality only a restricted circle of tea aficionados have known and kept to their secret. The overall production volume for such quality in the whole Phoenix region is only a few thousand kilos after all. Most will go to local elites, and the rest to the few hardcore Phoenix oolong fans that are also tea merchants, like us.

Taichi classInfusion colorTCM NeutralStaff pickTea Master's Choice

Net weight: 40 g (1.4 oz) in Kraft-alu pack

In stock



Taste profile

Bright, refreshing, buttery aroma with high notes of floral honey and accents of high altitude moss and sweet roots. Lively, full body infusion with same consistent notes on tones of malt and lightly toasted cereal. Tinkling bites of tangerine peel. Accents of molasses and ripen peach. Refreshing, malty aftertaste and floral honey after aroma.

We have worked hard to bring you the amazing quality of this year’s batch. Richer, deeper and rounder, complete with a deep woodsy sweetnes that is the classic ideal of Milan Xiang Dancong from high altitude.

Infusion tips

Great for both conventional or gongfu approach infusion. If to be brewed in a larger pot, fill the pot with hot water first (standing temperature 85°C), then drop the leaves into the pot gradually. Steep for 4~5 minutes.

Additional information

Weight 151 g
Dimensions 18 × 9 × 5 cm
Tea category:



TCM character:

Net weight:



Infusion color:



  1. Yummy. I’ve tried both this and the Mi Lan Supreme, and while my inner tea snob prefers the Supreme, this less expensive version is still a very good example of Mi Lan Xiang and has an amazing price to quality ratio.

    The inherent honey and nectar-like characteristics are the focal point of the journey that unfolds over the course of a long and thoroughly enjoyable gong-fu session. Thick yet smooth, with a powerful mouthfeel and a graceful evolution of flavors and sensations across the full session, this one captures the essence of what makes Mi Lan Xiang among the most popular and most famous of all Fenghuang cultivars.

    It’s juicy, fruity, and peachy-sweet with an oily quality that sinks deeper and deeper into the palate with every sip. The undertones of honey get stronger as the cup cools, but it never loses the clarity and smoothness in the body even when the soup is left to cool down to room temperature. It maintains a consistently elegant flavor profile no matter how you brew it or how you drink it.

    I love the dynamic nature of this Mi Lan, it responds very well to being brewed up in the gong-fu style, but I actually prefer to brew this Western-style because you can see the full breadth and depth of flavors this tea has to offer in every sip. I could comfortably keep both this and the Mi Lan Supreme in my stash – the Supreme would be for gong-fu infusions, and this one would be for Western-style infusions.

  2. A Great Example

    Very Impressive tea. The tea has a floral taste that gives way to a more savoury flavor. The huigan is strong and the tongue and lips tingle. Thick mouthfeel. The flavor is much stronger than the aroma which invades the mouth and has a strong mineral quality. I needed to use less leaf and it gave so many brews.

    One of the other reviewers asked about aging. I think there is the potential in this tea to age well. It’s a powerhouse. One of the habits that I always recommend is to take the tea out of its bag and put it into a tea caddy. In the 4 months I’ve had this tea, I can see a clear change for the better. Deeper, smoother, more lovely. Look no further for a better example of Milan Xiang.

  3. 2013 vs 2011

    Hello Sofina, this is a great question. No one can be 100% sure of how the 2013 will mature. However, given proper storage condition, we believe this stock will become a better tea in two year’s time than the 2011 batch now. We agree with you that there will be more tastes and thereby to mature into a fuller body and a mellowed down astringency. If you are interested in maturing this tea, we shall launch a new bigger pack size that will be more advantageous for maturing. Hopefully that’s before this batch is sold out. 😉

  4. Enjoy now or later?

    Your Mi-lan Xiang is the best I can get anywhere, and I am so happy that I don’t have to worry about where to buy my tea now. I have had both the 2011 and the 2013 versions. To me there is more taste and more aroma in the 2013, but a bit too strong than the 2011. My question is, will 2013 become less strong in 2 years and taste the same as this 2011 now? Or will it be as tastier now?

  5. Now I understand a bit about tea maturity

    I have heard about it but this is the first tea that has made me experience the interesting thing about tea maturity. I bought the first pack in 2012 because I had read about Leo’s name in a tea merchant’s catalogue here in Switzerland. It was great taste and good value, but when I opened a second pack that I bought last month, the aroma of the leaves instantly tell me it had already become something else. The sweetness was less obvious but much deeper with a prominent ‘woodsy’ tone. The infusion much deeper and mellow and the taste longer. There is something dancing on the taste buds that I don’t think I can write even in German. Maybe it is music in tea taste.

    I am just so disappointed that it is sold out now. I hope the new stock will mature to the same wonders!


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