Which is better, Milan fragrant single fir or Zhilan fragrant single fir? How much is Chaozhou Milan incense per jin?

The first to exist may be homogenous single-clump oolong teas that proliferate through their seeds. As a result, many different varieties of single-clump oolong tea have been developed at an early stage. These different tastes and aroma characteristics are often referred to as "fragrance" in the context of Dancong tea varieties. Today, this fragrance remains unchanged because of the common practice of propagation by cuttings.

Tea connoisseurs have at least 10 such "fragrance" or Shancong oolong tea varieties. Among them, Milan fragrant single fir tea tree is the most popular one. This is due to its higher sweetness compared with other single-clump varieties. However, because of its rarity, Milan is also the most expensive single-clump oolong tea. Other known varieties of Dancong oolong tea include Baxian, Huangzhi incense, ginger flower fragrance, magnolia fragrance and Zhilan fragrance.

Due to the rocky geomorphology of Fenghuang Mountain, the common attribute of all single-clump oolong tea is their mineral "rock tea characteristics". Another common feature is that the astringent taste is more obvious than Wuyi rock tea. The latter is the first thing that beginners of oolong tea may have to get used to. However, hardcore single-clump oolong tea lovers will think that it is not only an addition, but also essential. In fact, it becomes noticeably sweet in the aftertaste of the tea. Therefore, after thoroughly exploring the complex taste on the taste buds, it will eventually seem pleasant.

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Because of the warm climate in southern China, tea is picked early every spring. In other words, it has started in early April-and only a few weeks! The standard for picking this kind of tea is 2-3 tender leaves and a bud. This represents the highest common picking standard of Dancong oolong tea.

Deal with

Dancong oolong tea and Wuyishan oolong tea are typically characterized by high baking and oxidation. As a result, our Milan fragrance single clump is also processed into a strongly roasted oolong tea with a more moderate degree of oxidation. To this end, the freshly picked tea leaves first wither in the sun and then stay indoors for a few hours. This process reduces the water content of the leaves by 30%. Then, now the smoother leaves go through a series of processes such as shaking, kneading, fermentation, and so on. This helps to decompose the leaf surface to achieve the desired oxidation effect. The tea juice oozes out of the tea and reacts with the air. This characteristic of oolong tea processing is one of the important factors to form the characteristic taste of oolong tea.

For the next 10 minutes, bake over a charcoal fire of about 200 °C, stop the oxidation process, and "fix" the tea. Only now, now the very soft leaves, which have lost more than half of their moisture at this stage, have been curled into a characteristic long, tight, slightly curled shape. Finally, the tea is dried in the oven at a relatively low temperature ("baking"), which marks the interruption or preliminary end of the processing cycle of Dancong oolong tea. At the end of the picking season, temporarily stored tea is sorted for the last time. This will release the leaf matter from the stem and secondary leaves. After that, the last baking finally completed the processing cycle.

Taste and appearance

Whether it is dark brown to black dried tea, or crystal clear gold cup, all emit a faint scent of flowers, reminiscent of the honey aroma of local wild orchids, from which the name of Milan-fragrant Phoenix Dancong oolong tea comes from. After soaking, the wet and open tea leaves show a solid dark green, interrupted by brown spots, which is described in the typical oolong tea processing.

A broad and extremely complex taste spectrum, between slightly astringent vanilla flowers and the described sweetness of honey, surrounded by a prominent taste body, characterized by minerals, soil, and nuts. The typical baking flavor is made from charcoal and dominates (to a lesser extent) the first and second tea dips, then gradually abandons grinding in favor of the complex floral and contrasting honey aromas described. Almost all taste areas are on the tip of the tongue and on the palate, and the long-lasting aftertaste of spring Milan-fragrant Phoenix Dancong oolong tea makes it taste better, especially its sweetness lingers long after the taste buds come into contact.