This rare green tea is produced from old, wild tea bushes of the Milanxiang Dancong (Honey Orchid Fragrance) variety, growing in the mountainous area of Meizhou, northern Guangdong Province. Traditionally known for its use in oolong teas, this particular harvest was made using green tea (Mao Feng) processing techniques, offering a fresh take on a classic cultivar.

Harvested by hand in March 2025, the tea is picked as one bud with two or three leaves. The leaves were processed following the traditional Mao Feng method: withering, pan-firing to halt oxidation, rolling, and gentle drying. This preserves the tea’s natural complexity while bringing out the bright, floral tones of the Milanxiang variety in a refreshing green tea form.

The dry leaves are twisted and slightly curled, retaining a natural, forest-like appearance. When brewed, the tea reveals a clear, pale yellow-green liquor with a soft texture. Its aroma is fresh and vibrant—floral, with hints of honey and wild herbs. The flavor is clean and sweet, with a delicate orchid finish and cooling sensation in the throat.

For brewing, use 3–5 grams of tea in a gaiwan or glass teapot with water at 85–90°C. Infuse for 10 seconds for the first brew, gradually increasing steeping time for each subsequent infusion. The tea can be steeped 4–6 times.