Peach Aroma

About the tea

OG-5 is a high-mountain Mi Tao Xiang Dancong from Lizi Ping Village on Wudong Mountain. It is a full-bodied, distinctly fruity tea in which peach does not remain a separate aromatic accent: it develops into honey, plum blossom, apricot preserve, and light caramel. This lot will particularly appeal to drinkers who seek ripe stone-fruit character in Dancong but expect a high-level tea to offer more than a vivid fragrance, with substantial flavour and a finish that continues to evolve.

Origin and production

The material was picked in early April 2026 from a garden at approximately 1,100–1,200 metres. The bushes are around 70–90 years old. The Mi Tao Xiang cultivar is known for a natural fragrance reminiscent of ripe peach. This lot was roasted over natural wood charcoal. The roast supports the infusion’s body and warmth and creates a light caramel undertone without obscuring the floral, honeyed, and fruity character of the leaf.

Place of origin

Lizi Ping lies in the high-mountain Wudong area of the Phoenix tea region in Chaozhou. The elevation of the OG-5 garden provides important context for this lot: the tea combines the cultivar’s expressive fragrance with substantial body and a long finish. It comes from the same locality as OG-1, OG-2, OG-6, OG-8, and OG-15 in our collection, although each tea represents its own aroma type, bush age, and individual garden character.

Taste and aroma

The fragrance begins with plum blossom and spring honey. Its fruit side then grows richer, recalling apricot preserve. In the cup, honeyed sweetness meets ripe peach, while light caramel remains in the background, adding warmth without making the infusion feel heavy.

The body is dense, rounded, and substantial. Across later infusions, the floral notes gradually move aside as the peach-and-apricot theme becomes deeper. After the sip, the impression of apricot preserve returns; a slight cooling sensation appears at the base of the tongue and gives way to a clean, almost sugar-like sweetness. This progression from flowers and honey to ripe fruit, coolness, and returning sweetness shapes OG-5’s long finish.

Brewing

Gongfu. Use 5–8 g per 100 ml in a porcelain gaiwan or small teapot, with water at 90–100 °C. Rinsing is optional; begin with a drinkable infusion of 5–8 seconds and extend later rounds in small increments. Short infusions emphasize flowers and peach, while longer ones bring out body, honey, and caramel. The tea can sustain up to 10 infusions.

Simple steeping. Use 3 g per 250 ml at 90–95 °C. Steep for 2.5–3 minutes and separate the leaf completely. The second brew may be extended to approximately 4 minutes. If the cup becomes overly concentrated, shorten the steep to preserve the clarity of its floral and fruit notes.

Session impression

OG-5 unfolds generously without becoming one-dimensional. Peach, honey, and apricot preserve make it immediately recognizable, yet the more compelling part of the session is the way dense fruit sweetness turns into a cooling sensation at the base of the tongue and a long sugar-like return. It is an expressive tea for an unhurried session, with aroma and flavour that remain convincing across many infusions.

Storage

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