Laocong Mi Lan Xiang Dancong Oolong Tea - Wudong

What's so special about this tea?

This Milanxiang Dancong oolong (老丛蜜兰香) came from 70-year-old bushes, sourced from an old family working for generations in Wudong village — widely regarded as the most prestigious tea-growing area of Fenghuang Shan, with over 900 years of cultivation history. The garden sits at 1,100 metres.
Harvested in April 2025, this spring dancong was processed traditionally with three rounds of charcoal roasting over a light, slow fire, with resting periods between each roast. The final roasting was completed in December 2025 — a processa process spanning almost a year, allowing the fragrance to fully integrate into the liquor and the body to become richer and more layered.

The result is a remarkably smooth and elegant Milanxiang that opens with restraint and reveals new layers progressively with each infusion. A true Milanxiang that clearly portrays its high mountain and old bush character.

The first brews present aromas of white flowers and warm honey, while the old bush character shows on the palate through subtle mossy forest notes, grounded by a crisp, stony minerality characteristic of high-elevation Dancong.

As the session progresses, the floral profile deepens into magnolia blossom as the top note, with wild honey as the base, becoming increasingly pronounced alongside hints of warm citrus pastry in the background. On the palate, a rich nectar-like sweetness builds steadily. The soup has a generous, coating weight that carries the peach and lychee notes across the full palate, with a finish that lingers with remarkable persistence.
The liquor grows more expressive with each infusion, with flavour and fragrance integrating seamlessly. By the fifth brew, the fragrance rises from the throat through the back of the nose and persists well through the tenth infusion — lingering in the mouth long after the session has ended.