Single-Tree Mi Lan Xiang

About the tea

OG-16 is an exclusive Mi Lan Xiang made from one old tree in Lizi Ping. The oldest tree in its garden, it is approximately 150 years old and five metres tall. This tea is for experienced admirers of Honey Orchid who know its classical fruit-and-flower theme and want to discover the depth and individuality of a single high-mountain tree.

Origin and production

The tree grows in Lizi Ping village on Wudong at 1,270 metres. It is neither pruned into a low picking bush nor fertilized, rising freely among the surrounding plants. Moss covers parts of its trunk and branches, and insects remain around the leaves. The tree belongs to a living garden environment rather than standing apart from it.

In 2023, the tree produced noticeably less leaf than in 2022. It was not picked in 2024 or 2025. In early spring 2026, the maker harvested it again and processed its leaf separately. Every stage, from plucking through final firing, was completed by hand. The finishing roast used the classical method and charcoal made from fruit-tree wood. The amount of OG-16 is naturally limited by one tree's harvest.

Taste and aroma

The aroma begins with the familiar Mi Lan Xiang theme of flower honey, orchid, and ripe stone fruit. Peach and apricot form a dense honeyed-fruit composition. Plum blossom adds a lighter register, while delicate caramel and charcoal warmth create a deeper background.

OG-16 feels composed and layered. Early infusions emphasize orchid, honey, and juicy peach. The liquor then gains volume: apricot sweetness meets warm wood, while florals recede and return after the sip. Fruitwood-charcoal roasting supports the aroma without making it heavy or smoky.

The individual tree's character is the tea's most compelling aspect. Instead of direct honeyed intensity, it offers a gradual alternation of flowers, fruit, caramel, and warm wood. The texture is smooth and coherent; the finish is long, sweet, and changing. Honey returns across the palate, orchid remains in the aroma, and ripe fruit moves toward a caramel-and-wood close. OG-16 sustains up to ten infusions.

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 the time gradually. Water at 90–95 °C shows more flowers and fresh fruit; closer to 100 °C it reveals greater honeyed fullness, caramel, and woody depth. OG-16 can sustain up to ten infusions.

Simple steeping. Use 3 g per 250 ml with water at approximately 90–95 °C. Steep for 2.5–3 minutes and separate the leaf completely. Extend the second infusion to approximately 3.5–4 minutes. If astringency begins to overtake the honeyed sweetness, shorten the next steep.

Session impression

This is a tea one would like to share with close friends and follow without hurry. Familiar Honey Orchid offers an easy way into the session, but the old tree soon reveals a more intricate character: the aroma gains depth, fruit succeeds flowers, and honeyed sweetness remains the connecting thread. OG-16 is at its finest when every cup is given enough attention.

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. Close the package tightly after opening to preserve the clarity of its honeyed, floral, fruity, and woody nuances.