Dān Cóng Mì Lán Xiāng单丛蜜兰香

Classification and Origin

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".

Coordinates: Approximately 23-24° North latitude, 116-117° East longitude.

Origin: China, Guǎngdōng Province (广东, Guǎngdōng), Cháozhōu Prefecture (潮州, Cháozhōu), Fènghuáng Mountains (凤凰山, Fènghuáng Shān), also known as Phoenix Mountains.

Type: Oolong (乌龙) (typically medium oxidation, 30-60%). Roasting level may vary from light to strong.

Facts

The name "Dan Cong" emphasizes the uniqueness of each bush in the Fenghuang Mountains, its individual characteristics, which are transmitted to the tea.

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.

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.

History and Culture

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.

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.

Botany and Raw Material

Mi Lan Xiang leaves are typically large, oblong.

Dark green, with reddish tinge along the edges (indicates medium oxidation).

The Mi Lan Xiang cultivar is distinguished by a very strong, characteristic aroma, in which notes of orchid, honey, and fruits predominate.

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:

Picking: Harvest occurs, as a rule, in spring, but may also be conducted in summer and autumn. Spring harvest is considered most valuable.

Pluck Standard: Bud and two-three top leaves are collected, sometimes four.

Raw Material: High. Only healthy, undamaged leaves are used.

Terroir

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.

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.

Soil: Red soils and yellow soils, rich in minerals, well-drained. Soils are mountainous, often rocky.

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.

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.

Production

Described above.

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.

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.

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.

Pan-firing at high temperature to stop the oxidation process.

Leaves are given a longitudinally-twisted shape. Rolling can be either manual or mechanical.

Tea is dried to remove moisture. At this stage, light or more intensive roasting may be conducted, depending on the desired flavor profile.

Finished tea is sorted by size and quality.

Organoleptic Profile

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.

Liquor Color: From golden-yellow to amber-orange, transparent, clear. Liquor color depends on the degree of oxidation and roasting.

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.

Spent Leaves: Whole, elastic leaves, unfolded after brewing, brownish-green color with reddish edges.

Chemical Composition

Alkaloids: Caffeine, theobromine, theophylline.

Amino Acids: Including L-theanine.

Essential Oils: High content of essential oils, especially with floral and honey aromas.

Minerals: Potassium, fluorine, magnesium, manganese, iron.

Polyphenols: Antioxidants.

Vitamins: C, B group, E, K.

Health Notes

Invigorates, relieves fatigue, increases performance, improves concentration.

Protects cells from free radical damage, slows aging processes.

Stimulates digestion, promotes food assimilation.

Warms well in cold weather.

May contribute to lowering "bad" cholesterol levels, strengthening vessel walls.

Despite the tonic effect, the aroma and L-theanine in the tea composition promote relaxation and stress relief.

Provides a sense of harmony, joy and pleasure.

Contraindications

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.

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.

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.

Brewing

Too long steeping can make the tea taste astringent and bitter.

Be guided by your sensations and adjust brewing time depending on desired infusion strength.

Pay attention to liquor color, aroma, tea leaf unfolding.

Tea Amount: 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.

Water Temperature: 90-95°C (for most varieties). For lightly roasted and greener variants, water at 85-90°C may be used.

Comparison

"Duck Shit Aroma". Despite the provocative name, has pleasant floral aroma.

"Zhi Lan Orchid Aroma".

"Almond Aroma".

"Cinnamon Aroma".

"Magnolia Aroma".

"Night-blooming Jasmine Aroma" (tuberose).

"Ginger Root Aroma".

Price and Authenticity

Tea from old bushes ("Lao Cong") is valued much higher.

High-mountain tea (above 1000 meters) costs more.

Whether select buds and young leaves or more mature raw material are used.

Experience and reputation of the tea master who produced the tea significantly affects price.

Hand roasting on charcoal, performed by an experienced master, significantly increases tea cost.

Some rare varieties of Mi Lan Xiang can be very expensive.

High demand for Dan Congs also affects price.

Look for specialized tea shops with good reputation that value their customers and can provide reliable information about tea origin, harvest year, producer.

Suspiciously low price is almost always a sure sign of counterfeit. Genuine Dan Cong Mi Lan Xiang cannot be cheap.

Pay attention to shape, color, leaf integrity. They should correspond to the description given above.

Dry tea should have very rich, complex aroma with characteristic notes of honey orchid, fruits and flowers.

Liquor color should be from golden-yellow to amber-orange, transparent.