no. 153

lan hua xiang (orchid fragrance)

  • Honey
  • Lingering Peach
  • Toasted Barley

The name of this unusual, and rare, dan cong wu long cultivar translates to 'Orchid Fragrance'.  There is a soulful beauty to this tea, with languorous, floral notes of orchid and fleeting glimpses of violet. Fruity notes of stone fruit and grape musk cloaked in a sonnet of wild flower honey make for a very pleasurable cup.

Contains Caffeine

About No. 153, Lan Hua Xiang (Orchid Fragrance)

The name of this unusual, and rare, dan cong wu long cultivar translates to 'Orchid Fragrance'.  There is a soulful beauty to this tea, with languorous, floral notes of orchid and fleeting glimpses of violet. Fruity notes of stone fruit and grape musk cloaked in a sonnet of wild flower honey make for a very pleasurable cup.

The organic leaves are harvested by hand in April, sun dried, left to rest, shaken and this process is repeated six times. Then they are stir-fried, upon which then they are twisted and kneaded, re-fermented twice, and fired twice. Finally they are oxidized to 30%, then roasted repeatedly until the sweet, honey and floral aroma is brought forth. It is known as “Nong Xiang” style. This tea is floral, with notes of stone fruit, and deeply aromatic which makes it highly desirable.

We source this wonderful tea from small, self-owned garden in Guangdong, China an area famous for it’s spectacular Feng Huang Dan Cong (Phoenix) oolong. Their estate is organic, and occasionally visited by wild elephants, which only adds to the allure. 

Lan Hua Xiang should be steeped multiple times to enjoy the full expression of its leaves.

 Origin: Feng Huang Shan, Chao Zhou, Guangdong Province, China - April 2024 

Elevation: 800-900 m.; Organic

    • brewing

      • 2 tsp per 8oz/250ml of water 
      • 195ºF/90ºC  (Bring fresh, cold spring water to a boil. Remove from heat, set aside 3 minutes, and proceed.) 
      • Brew 4-6 minutes
      • Good for multiple infusions 

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