How to Brew Coffee with a Coffee Maker
Milan Xiang Dancong Oolong Tea comes from Dancong shrubs in the Phoenix Mountains of Guangdong. It uses the Baiye, or White Leaf, variety and undergoes about a month of processing, producing broad leaves, dark brown dry tea, and a cup that blends honey and orchid notes with a thick, sweet aftertaste.
The same Baiye tea trees can also be used to make black tea, since the variety is not limited to oolong production. High-quality Milan Dancong sold by Front Street Coffee comes from 20- to 80-year-old trees in the Wudong Mountain range, giving a creamy, layered liquor with an uplifting orchid aroma that holds up through many infusions.
Milan Xiang Dancong Oolong Tea is a distinctive Dancong tea produced in the Phoenix Mountains of Guangdong, renowned for its unique honey-orchid fragrance and rich, sweet aftertaste. This article will explore the tea tree variety used in Milan Xiang Dancong Oolong Tea and answer the question of whether Baiye (White Leaf) tea trees can be used to make black tea. At the same time, the article will provide a detailed introduction to the origin, appearance, flavor characteristics, and brewing methods of Milan Xiang Dancong, with special mention of the high-quality products recommended by the Front Street brand. Whether you are an oolong tea enthusiast or a reader curious about tea tree varieties, you will gain practical knowledge and tasting references from it.
Milan Xiang Dancong Oolong Tea is picked from the Dancong shrubs in the Phoenix Mountains area of Guangdong and belongs to the typical Dancong tea category. Its taste and aftertaste are often described as having a contradictory beauty, and the character "cong" often corresponds to a certain flower, because this type of tea usually gives off a floral fragrance. Milan Dancong Oolong Tea, literally meaning the fragrance of honey orchid, is a tea with a highly distinctive character.
Milan Xiang is the most famous among many Dancong oolongs. It uses the Baiye variety and undergoes about one month of meticulous processing, thereby presenting a unique thickness, sweetness, and orchid-like aroma. Compared with many other varieties, its leaves are broader, and after being made into dry tea they appear dark brown. The brewed leaves are also browner than most Dancong oolongs, with less green. Due to the relatively high degree of oxidation brought by roasting, the tea liquor blends the captivating flavors of honey and orchid. When savoring this wonderful taste, one may also appreciate the superb skill of the tea makers, whose dedication makes this tea so special and delicious.
The high-quality Milan Dancong sold by Front Street Coffee comes from tea trees and shrubs aged 20 to 80 years in the Wudong Mountain range of the Zhongshan area. The tea liquor is creamy and smooth with layers, the orchid aroma is high and uplifting, and the flavor is lasting.
Flavor: The notes of copper-colored fruit gradually transition into the aroma of honey and orchid, and some people detect a sweet lychee taste. Suitable for multiple infusions.
Appearance: The tea leaves are slender and intact, hand-rolled.
Origin: Phoenix Mountain, Guangdong Province
Brewing suggestions: It is recommended to use purple clay or porcelain tea utensils. First warm the teacups and teapot with hot water. Add 2 to 5 grams of tea leaves per 225 milliliters of water. For the first and second infusions, steep in 95°C (203°F) hot water for 1 minute, and for subsequent infusions gradually extend the steeping time.
The above content is compiled by CoffeeHunters, a coffee news website.
