Is there anything special about the smell of Magnolia fragrance single fir oolong? How to distinguish magnolia incense from Milan incense?

Magnolia fragrance single fir oolong tea, also known as Magnolia fragrance Dan Cong, is made from the leaves of single fir tea trees growing in Fenghuang Mountain, Guangdong Province. Typical single-clump tea is described as complex and contradictory taste with a long aftertaste. Mulan Dancong oolong tea has an excellent aroma. Mulan Dancong oolong tea is suitable for people who like Luzhou-scented tea.

Magnolia incense can be translated into Magnolia incense. These dark green, yellowish green, long and twisted tea leaves were picked by hand from tea trees at medium elevations (more than 600 meters) in the spring of 2020. Dried tea has a pleasant and refreshing orchid fragrance, roasted chestnuts / wood and honey. You don't need to rinse. It is recommended to add 6-8 grams of tea (100-110 milliliters) to the cover bowl. Soak in boiling water (100℃ / 212℉) for 3 seconds. It can be soaked 10-13 times. After initial soaking, soak for 3-6 seconds to compensate for cooling water. This kind of tea is especially easy to brew, just make sure it doesn't stay in the lid bowl for too long during the first few brews. It has a surprisingly fresh orchid and honey aroma, and the tea's body is rich and mellow. It perfectly balances the delicate floral aroma with a thick / round palate. The taste of orchids and honey lingers in your mouth for a long time. Don't forget to smell your empty porcelain cup. It smells like a pleasant and exquisite orchid perfume.

It is suitable for many kinds of infusion. Appearance: the leaves of this kind of tea are long and complete and are twisted by hand. Origin: Fenghuangshan brewing guide: we recommend using purple sand or porcelain tea sets. Rinse teacups and teapots with hot water. Pour 2-5 grams of tea every 225 milliliters of water. Soak the tea leaves in hot water at 95 °C (203 °F) for 1 minute for the first and second times. Gradually increase the soaking time for subsequent brewing.