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🌿 Introduction

‘Zhongshan Mi Lan Xiang’ was born in the secret tea area of Wu Peng Mountain in Fenghuang Township, and is a rare orchid-scented old tree tea in the single-suspension tea family. Its name originates from the unique ‘Honey Orchid Duality’ in the tea broth - at first smell, it is like an orchid in an empty valley, and at second taste, it is like the slow flow of honey in the deep mountains, which is described by the tea growers as ‘three parts of the orchid aroma are hidden in the bones of the rock, and seven parts of the honey flavour is around the throat’. The centuries-old Narcissus tea tree is rooted in the quartz rock veins, gulping in clouds in the morning and evening, creating the ‘orchid honey’ that penetrates the time, and has been honoured by the old tea drinkers as the ‘hermit in rock tea’.

🏞️ Core Production Area

The core production area of Milan Scent is located in the Zhongshan Tea Zone at an altitude of 800-950 metres above sea level in the western foothills of the Wu Peng Shan Mountains, where the slightly cooler annual average temperature of 19.5 degrees Celsius and the abundant rainfall of 2,200 millimetres have nurtured a unique ‘cold fragrance ecosystem’. The tea plantations are situated in gravelly soil formed by weathering granite over 10,000 years, with a mineral crystal content 30% higher than that of the regular tea areas. This, together with the drastic difference in temperature between day and night of more than 6℃ per day, forces the tea trees to transform nutrients into highly concentrated aromatic substances. Each ancient tree has withstood the winds and frosts of the past three decades, and its roots have coiled around the rock layer to a depth of 5 metres, sucking in the essence of the earth's veins to achieve the ultimate expression of ‘orchid aroma into the bones’.

🌟 Quality Seal

Shaped like a green dragon: tightly coiled like a dragon entering the abyss, dark green with golden hairs, cinnabar velvet to the touch.

Fragrance: the hot cup is first shaken to release the cold orchid fragrance, and then the sweetness of honey and gardenia breaks through the cocoon after filling the cup with water

Amber soup: the tea is golden-orange and translucent, and under the light, you can see the ‘tea’ flowing like a morning mist.

A thousand flavours: the first taste is like the freshness of a mountain spring, after three seconds, the rocky notes lift up the waves of honey, and the throat is cool and minty.

Cranium: the leaves are plump with ‘three reds and seven greens’ after stretching, and the veins of the leaves are translucent like gold inlays.

🕰️Ancient secret technique - 12 hours of aroma sculpting

Hand-picked: one bud and two leaves are picked around the time of the Ching Ming Festival.
Sun-drying: Bamboo plaques are dried until the edges of the leaves are slightly curled, activating the floral and fruity aroma precursors.
Wave greening: 21 times of shaking and resting alternately to induce ‘green leaves with red edges’.
Charcoal fire: 130°C stir-frying in an ancient iron pot to lock the active enzymes.
Warm Roasting: Litchi wood charcoal is roasted three times over a gentle fire for 36 hours to condense the aroma.
Natural aging: keep the tea in clay pot for three months to remove the fire, the aroma becomes clearer and clearer

🍵 Taste

Preferred Tea Ware: Vermilion clay and purple clay pots to gather aroma, and white porcelain bowls to reveal the true flavour.

Water Quality: Recommended natural spring water with PH 7.2-7.5 to stimulate the ‘honeyed flavour of the orchid bottom’.

Kung Fu brewing method: warm the vermilion clay pot to 60℃ and pour the tea, pour 95℃ water along the wall of the pot, and let the lid open for 8 seconds to disperse the fire.

Breathing: Hold the soup without swallowing, exhale slowly through the nose to feel the shock of the orchid fragrance rushing back from the nose to the sky.

Cold cup searching: Inhale deeply into the bottom of the cold cup after drinking to capture the refreshing aftertaste of the bamboo forest after the rain.

🏆 Rewards

Phoenix Single Scrub Tea Production Technique is inscribed on the Representative List of the Intangible Cultural Heritage of Humanity.
Zhongshan Milanxiang Ancient Tea Forest was inscribed on the Important Agricultural Cultural Heritage of China.
Won the Special Gold Medal in the Tea Category at the International Invention Exhibition in Geneva.

🏞️ Honey-Orchid-Oolong vs High-Honey-Orchid-Oolong