Milan Xiang Oolong
A breath of orchid, half a cup of forest honey
Guangdong · Phoenix Mountain
Milan Xiang (Honey Orchid) oolong from Phoenix Mountain, Guangdong — a lush aroma of orchid and forest honey, a clear amber liquor, a deep lingering sweetness at the throat, holding its fragrance across many steeps.
650.000 ₫/box
Explore this family
Oolong — the art of the in-between
A semi-oxidised tea standing between green and black. It is precisely that “in-between” that opens one of the widest flavour ranges in all of tea — from airy orchid to deep roasted honey.
Brewing guide
- Water temperature
- 90–95°C
- Tea-to-water
- 5g per 120ml (gongfu)
- Steep time
- 20–40 seconds, lengthening
- Infusions
- 6–8 infusions
Origins
Oolong made its name in Fujian, Guangdong and Taiwan, then took root on Vietnam's plateaus — Moc Chau, Lam Dong — where cool air and heavy mist suit the Jin Xuan and Cui Yu cultivars well.
The name oolong (“black dragon”) evokes the dark, curled strands, each pellet like a small dragon coiled, waiting for hot water to unfurl.
Colour · Aroma · Taste
Oxidation ranges from about 15% to 70%, so oolong wears many faces: lighter styles give a golden liquor with notes of orchid, milk and butter; darker, fire-finished styles give an amber cup of honey, roasted nuts and ripe fruit.
What they share is a long, round, silky finish — that signature smoothness that has oolong called the tea of balance.
The craft
Oolong is the most labour-intensive of teas: withering, then “bruising the edges” by gentle tossing so oxidation occurs only at the leaf's rim. The maker must judge the exact moment to halt oxidation at the desired level.
Then comes rolling into tight spheres (Taiwanese, Fujianese style), and for many styles a roasting — repeated firing that refines the aroma, adds a warm toasted layer and lengthens the tea's life.
Ritual & culture
Oolong is the soul of gongfu brewing: a small pot, a generous measure of leaf, short and many infusions. Each pour reveals a different layer of aroma — the tasting becomes a journey.
Smell the lid and the empty fragrance cup after each round; it is there that oolong shows the full reach of its grace.