Honey Orchid

Honey Orchid is a Honey and Orchid Aroma Dan Cong Oolong Tea and is a renowned, high-grade oolong known for its prominent sweet and floral profile of honey and orchid, a creamy texture, and a long-lasting aftertaste. It's sourced from the Wu Dong Mountains in Guangdong province, China.

Flavor and Aroma Profile

• Aroma: The dry leaves have an intoxicating orchid and honey scent, which some reviewers note can also include notes of caramel, orange blossom, peach, pomegranate, and vanilla. The brewed liquor has a strong, sweet floral nose.
• Taste: The flavor is a complex balance of floral, sweet, and mineral notes. Specific tasting notes from customers include:

• Fruit and Sweetness: Rich plum, peach, lychee, mango, and a general fruity flavor that many associate with "honey" teas.
• Floral and Creamy: A dominant orchid note, sometimes described as a "liquid lozenge" mouthfeel, which is creamy and complex.
• Roast and Mineral: Depending on the specific version (traditional or lighter roast), there can be subtle underlying notes of spice, cedar, pine sap, baked bread, and a distinct minerality.

• Mouthfeel and Aftertaste: The tea provides a thick, smooth, and slippery mouthfeel and a very long, sweet, and satisfying aftertaste that can linger for hours.

Sourcing and Production

• Origin: The tea is harvested from 20 to 80-year-old trees and bushes in the Middle Mountain (Zhongshan) area of the Wu Dong Mountains, a core production area for Dan Cong oolongs.
• Cultivar: It is made using the Bai Ye (White Leaf) varietal, which is known for developing a distinctive fragrance.
• Processing: It is an expertly processed oolong with a higher degree of oxidation due to roasting, which helps bring out the rich honey and orchid characteristics. Yunnan Sourcing offers both a standard and a "Traditional Roast" version, the latter having a deeper roast and some additional roasty/mineral notes.

Brewing Suggestions

We suggest brewing gongfu style using short, multiple infusions to best experience the evolving layers of flavor. Using slightly cooler water (around 185°F/85°C to 200°F/93°C) may prevent astringency and allow for a more delicate flavor profile. The tea is highly regarded for its ability to withstand many infusions, each offering a slightly different profile.