Mi Lan Xiang Dancong

About the tea

OG-1 is a high-mountain Mi Lan Xiang Dancong from Lizi Ping Village on Wudong Mountain. It is intended for experienced drinkers who already know Mi Lan Xiang and are seeking not an introduction to the aroma type, but markedly higher-grade material and fully manual craftsmanship. Together with OG-8, it has been a long-running bestseller in our collection. After more than twenty years of tasting Guangdong oolongs, these two lots remain our most convincing examples of Mi Lan Xiang.

Origin and production

The material was picked in early April 2026 from a garden at approximately 1,000–1,100 metres. The bushes are around 60–80 years old. Every stage is carried out by hand, from plucking and sorting to processing and the final roast. The tea is traditionally heated over charcoal made from fruit-tree wood. This is slower and more demanding than the electric heating often used for large commercial batches, but it lets the maker respond more precisely to the character of the individual material.

Place of origin

Lizi Ping lies in the high-mountain Wudong area of the Phoenix tea region in Chaozhou. It is one of the locally prized areas for Dancong, with few gardens and limited production. Much of this tea is bought by local enthusiasts and collectors, so it rarely reaches the mass market. For OG-1, this specific locality matters more than the broad designation “Guangdong oolong.”

Taste and aroma

The dry leaf smells warm and sweet, with flowers and ripe stone fruit. In a warmed gaiwan, peach, nectarine, and a light caramel tone become more distinct. In the liquor, the floral line recalls plum blossom: clean and bright, yet fully integrated with the fruit. The cup is full without feeling heavy, and a gentle structure supports the aroma without sharp astringency. Across later infusions, the caramel grows warmer, the peach becomes quieter, and a sweet floral finish persists.

Brewing

Gongfu. Use 5 g per 100 ml in a porcelain gaiwan or small teapot, with water at about 95 °C. Rinsing is optional; make the first drinkable infusion 5–8 seconds long. Extend later rounds in small increments. The tea gives approximately 8–10 infusions while maintaining its central aromatic line.

Simple steeping. Use 3 g per 250 ml at 90–95 °C. Steep for 2.5–3 minutes and separate the leaf completely. Extend the second brew to about 4 minutes. If the cup becomes too intense, shorten the infusion rather than reducing the temperature too far.

Session impression

OG-1 is expressive from the opening infusions and does not require a long adjustment period. Its clarity should not be mistaken for simplicity: the clean aroma, quality of the material, and brewing endurance are easiest to recognize with experience. Beside OG-8, its profile feels more direct, allowing the flowers and peach to be recognized separately with greater ease.

Storage

Keep the tea airtight in a dry, dark place at a stable room temperature. Store it away from coffee, spices, incense, and perfume. Refrigeration is unnecessary. Once opened, limit the leaf’s exposure to air to preserve its delicate fruit-and-flower aroma.