FENG HUANG MILAN XIANG DAN CONG
HONEY ORCHID FRAGRANCE
WULONG
★ PESTICIDE-FREE
Wu Dong, Chaozhou, Guangdong, China
Milan Xiang Dan Cong is a famous wulong tea from Chaozhou, known for its distinctive honey-orchid aroma. The name “Milan Xiang” refers to this characteristic fragrance, which defines the tea’s identity. It is valued for its smooth texture, aromatic intensity, and a layered profile combining floral, honeyed, and lightly fruity notes. MORE
AROMA
Floral, bakery, honey
TASTE
Floral, vanilla, creme
90+ years old tree
CULTIVAR: Shui Xian
HARVEST: Spring, 2025
WULONG
★ PESTICIDE-FREE
Wu Dong, Chaozhou, Guangdong, China
Milan Xiang Dan Cong is a famous wulong tea from Chaozhou, known for its distinctive honey-orchid aroma. The name “Milan Xiang” refers to this characteristic fragrance, which defines the tea’s identity. It is valued for its smooth texture, aromatic intensity, and a layered profile combining floral, honeyed, and lightly fruity notes. MORE
AROMA
Floral, bakery, honey
TASTE
Floral, vanilla, creme
90+ years old tree
CULTIVAR: Shui Xian
HARVEST: Spring, 2025
According to Chinese traditional medicine, Wulong reduces heat, revitalises the body, and has a harmonising effect. Wulong strengthens the immune system, regulates blood sugar levels, promotes proper digestion, lowers cholesterol levels, prevents the development of cancer cells, lowers stress, and improves mental health.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (GONGFU CHA) ★
Temperature: 90-99 °C
Amount: 5-7 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
ABOUT
Milan Xiang Dan Cong is a classical single-bush wulong tea produced in the Wudong Mountains of Chaozhou, within China. This region is considered the core origin of high-quality Dan Cong teas, known for their distinctive aromatic expression and cultivar diversity. The tea is crafted from carefully selected leaf material to preserve the characteristic “Milan Xiang,” or honey-orchid fragrance.
This particular tea is made from a tea tree approximately 90 years old, cultivated and processed by a small family operation. The production is guided by a master with more than 90 years of experience, whose knowledge reflects a lifetime dedicated to tea craftsmanship. This continuity of skill ensures precision at every stage, from leaf selection to final processing.
The production follows traditional Dan Cong methods, including withering, controlled oxidation, fixation, rolling, and drying, often combined with careful roasting. The result is a tea that expresses both the character of the old tree material and the refinement of artisanal processing. Milan Xiang Dan Cong is valued for its clarity, depth, and the balance between aromatic intensity and structural elegance.
TERROIR
Milan Xiang Dan Cong is cultivated in the Wudong Mountains in Chaozhou, Guangdong province, China, typically at elevations of 1,000 meters and above. This high-mountain environment is characterized by a humid subtropical climate with frequent mist, high humidity, and pronounced day–night temperature variation. These conditions slow leaf development and support the accumulation of aromatic compounds, contributing to the intensity and clarity associated with Dan Cong teas.
The terrain consists of steep, rocky slopes with well-drained soils rich in minerals and organic matter. Tea trees, often old and deeply rooted, grow in challenging conditions where root systems penetrate into the mountain substrate. This contributes to the density, resilience, and concentration of the leaf material. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. The balance between amino acids and polyphenols is carefully maintained, resulting in both sweetness and structural depth. Compared to lower elevations, these conditions produce a more concentrated and expressive raw material.
Another important aspect is the interaction between terroir and tree age. The combination of high-altitude environment and older tea trees enhances both aromatic complexity and stability. This integration ensures that the final tea expresses the distinctive character of Wudong Mountain terroir together with the depth and refinement associated with mature plant material.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing dark brown to deep charcoal tones with a slight sheen from roasting. The aroma of the dry leaves is highly expressive, with notes of honey, orchid, ripe fruit, and a subtle spicy nuance. In a preheated teapot, the leaves release a vivid and layered aromatic profile from the first infusion, where the characteristic honey-orchid fragrance is supported by soft fruit sweetness and gentle roasted warmth. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, slightly woody and mineral depth.
The aroma of the liquor is rich and fragrant, with a harmonious combination of floral, honeyed, and lightly fruity notes. The taste is smooth and structured, with a medium to full body and a refined, slightly viscous texture. A pronounced natural sweetness forms the core of the profile, supported by notes of ripe fruit, light spice, and a mild, well-integrated astringency that adds definition. The Dan Cong character is reflected in the intensity and persistence of the aroma without losing balance. The aftertaste is long and dynamic, with a returning honeyed sweetness and a subtle cooling sensation. In the empty cup after drinking, an intense floral and sweet aroma remains, leaving a refined and memorable final impression.
Milan Xiang Dan Cong is a classical single-bush wulong tea produced in the Wudong Mountains of Chaozhou, within China. This region is considered the core origin of high-quality Dan Cong teas, known for their distinctive aromatic expression and cultivar diversity. The tea is crafted from carefully selected leaf material to preserve the characteristic “Milan Xiang,” or honey-orchid fragrance.
This particular tea is made from a tea tree approximately 90 years old, cultivated and processed by a small family operation. The production is guided by a master with more than 90 years of experience, whose knowledge reflects a lifetime dedicated to tea craftsmanship. This continuity of skill ensures precision at every stage, from leaf selection to final processing.
The production follows traditional Dan Cong methods, including withering, controlled oxidation, fixation, rolling, and drying, often combined with careful roasting. The result is a tea that expresses both the character of the old tree material and the refinement of artisanal processing. Milan Xiang Dan Cong is valued for its clarity, depth, and the balance between aromatic intensity and structural elegance.
TERROIR
Milan Xiang Dan Cong is cultivated in the Wudong Mountains in Chaozhou, Guangdong province, China, typically at elevations of 1,000 meters and above. This high-mountain environment is characterized by a humid subtropical climate with frequent mist, high humidity, and pronounced day–night temperature variation. These conditions slow leaf development and support the accumulation of aromatic compounds, contributing to the intensity and clarity associated with Dan Cong teas.
The terrain consists of steep, rocky slopes with well-drained soils rich in minerals and organic matter. Tea trees, often old and deeply rooted, grow in challenging conditions where root systems penetrate into the mountain substrate. This contributes to the density, resilience, and concentration of the leaf material. Microclimate plays a defining role, with diffused sunlight, cloud cover, and consistent air movement regulating plant metabolism. The balance between amino acids and polyphenols is carefully maintained, resulting in both sweetness and structural depth. Compared to lower elevations, these conditions produce a more concentrated and expressive raw material.
Another important aspect is the interaction between terroir and tree age. The combination of high-altitude environment and older tea trees enhances both aromatic complexity and stability. This integration ensures that the final tea expresses the distinctive character of Wudong Mountain terroir together with the depth and refinement associated with mature plant material.
ORGANOLEPTICS
The dry leaf is long and tightly twisted, showing dark brown to deep charcoal tones with a slight sheen from roasting. The aroma of the dry leaves is highly expressive, with notes of honey, orchid, ripe fruit, and a subtle spicy nuance. In a preheated teapot, the leaves release a vivid and layered aromatic profile from the first infusion, where the characteristic honey-orchid fragrance is supported by soft fruit sweetness and gentle roasted warmth. As the infusion develops, the aroma becomes more integrated, combining floral intensity with a smooth, slightly woody and mineral depth.
The aroma of the liquor is rich and fragrant, with a harmonious combination of floral, honeyed, and lightly fruity notes. The taste is smooth and structured, with a medium to full body and a refined, slightly viscous texture. A pronounced natural sweetness forms the core of the profile, supported by notes of ripe fruit, light spice, and a mild, well-integrated astringency that adds definition. The Dan Cong character is reflected in the intensity and persistence of the aroma without losing balance. The aftertaste is long and dynamic, with a returning honeyed sweetness and a subtle cooling sensation. In the empty cup after drinking, an intense floral and sweet aroma remains, leaving a refined and memorable final impression.
CHAOZHOU CHA
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