Mi Lan Xiang Dan Cong (Honey Orchid Oolong)

Estimate: ~2 kcal per cup · 95 °C

Mi Lan Xiang Dan Cong (Honey Orchid Oolong)

1. Warm the teaware: Rinse a 100–120 ml gaiwan and the cups with boiling water, then pour it away.
2. Wake up the leaves: Add 6 g of tea, pour over water at 95 °C and pour it off after 3 seconds. Smell the lid: ripe peach and honey.
3. First infusions: Brew for 5 seconds, then 8, then 10, pouring off every drop. Short infusions keep it sweet and floral instead of bitter.
4. Keep going: Add about 5 seconds with each infusion. Expect 8 or more infusions, with the peach fading into honey and flowers.
5. Go easy: This tea is famous for making you “tea drunk”. Have something to eat first and take a break between pots.

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