{{product['name']}}

🌿 Intoduce

High-Honey-Orchid-Oolong, born in the high mountain tea area of Wu Peng Mountain in Fenghuang Township, Chaozhou, is a classic and rare representative of the orchid aroma among the single-scrub teas. This tea is named ‘Honey Orchid Double Perfection’. At first smell, it is as elegant as orchid fragrance, while at second taste, it is as sweet and rich as wild honey. The tea broth contains ‘three parts orchid aroma hidden in the bones of the rock, seven parts honey in the throat’, with a long sweetness at the bottom of the orchid, bringing the tea drinker the ultimate tea tasting experience.

🏞️ Core Production Area

The high mountain spring tea Milanxiang grows in the high quality tea zone at an altitude of 800-950 metres in the western foothills of the Wu Peng Shan Mountains, where the tea plantation has a ‘cold aroma ecosystem’, with a large difference in temperature between day and night, which nourishes the rich aromatic substances.
The centuries-old tea trees are rooted in the weathered granite soil, absorbing the mineral essence, and through the traditional tea-making craftsmanship, the pure honey and orchid aroma of the tea broth is revealed.

🌟 Quality Seal

Shaped like a green dragon: tightly rolled 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 the water is poured in.

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, white porcelain bowl to reveal the true flavour.

Water Quality: Recommended natural spring water with pH 7.2-7.5 to stimulate the ‘orchid bottom and honey flavour’.

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.

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