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Acala Tea Co.

"Prolific Orchid" Mi Lan Honey Orchid Oolong

"Prolific Orchid" Mi Lan Honey Orchid Oolong

Regular price $4.00 USD
Regular price Sale price $4.00 USD
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Honey orchid style oolong is one of the most popular dan cong teas for a reason.  This varietal has large, broad leaves that are expertly processed over a four month period to reach their optional flavor profile.  Roasting the leaves increases the oxidation, which brings out the honey and orchid notes.  It is thick on the palate, sweet in taste, and has a floral finish.   

This tea reminds me of my friend, Patrick, who can rebloom his orchids prolifically.  Similarly, this orchid style tea rebrews prolifically.  Flash brewing for 40 seconds will provide many cups of tea.  

Prolific Orchid Oolong is picked during the April harvest and processed in Zhongshan Village in the Wu Dong Mountains in Guangdong Province, China.

Tea Specifics

Mi Lan Xiang (aka Honey Orchid Aroma) Dan Cong Oolong

Varietal: Bai Ye

Processing: Classic Style, Four Month Process

Harvest: April

Oxidation: High Degree

Roasting: Medium Roast

Large and Broad Loose Leaf

Elevation: 550m

Region: Zhongshan Village, Wu Dong Mountains, Guangdong Province of China

Oolong teas contain between 10-60mg of caffeine per 8oz cup.

Tasting Notes

Honey fragrance and taste, silky smooth body, sweet, orchid aroma

Brewing Recommendations

Serving Size: 3-5g per 100ml of purified water.

Ideal Brewing Vessel: Porcelain tea pot or gaiwan; or dragon egg shaped tea pot or other high-fired, high profile thin clay teapot used specifically for your oolong teas.

Western Style Steeping: Boil water to 212F/100C and let water settle before pouring into a mug. Place 3g tea into steeping basket and dunk the basket into the hot water. Steep for 1-2 minutes to taste. Brew 1-2 additional times.

Gong Fu Cha Steeping: Boil water to 212F/100C and then wait for the water to stop bubbling before pouring the water down the inside of the brewing vessel, not directly on the leaves. Brew for 40 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups.  Add 15 seconds for each subsequent brew. Remove the lid of the brewing vessel to allow the leaves to cool between steepings. Flash brewing in this manner ensures this tea can be brewed up to 7+ times and brewed again the following morning if left overnight.

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