Tianyou's Perfume

TIANYOU’S PERFUME is a Mi Lang Ziang Dancong oolong grown on the main peak of Shuangjiniang Mountain, in the Fenghuang (Phoenix) tea-producing region of Chaozhou, Guangdong province, China, above 1,000 meters. Commonly referred to as “Honey-Orchid”, this famous Dancong oolong is known for being the “perfume” of teas. 

The Tianyou tea garden is run less like a single-crop plantation than a self-contained ecosystem: intercropped forest trees shade the tea plants, regulate humidity, and shelter the spiders, dragonflies, and lady beetles that keep pest pressure down without pesticides, chemical fertilizers, or growth hormones. This is an approach our producing partners at Tianyou describe as "ecology as the root, agronomy as the foundation, scientific pest control as the supplement."

This lot is spring-picked from 70-to-80-year-old Baiye (white-leaf) Dancong trees at a one-bud, two-to-three-leaf standard, and it's named for its cultivar and flavor profile alike: mi lan xiang, "honey orchid fragrance." Processing follows the traditional Fenghuang dancong method, but with a signature "fewer rounds, heavier tumble" shaking (yaoqing) technique. The leaves are shaken less often but more intensely, then rested on racks between rounds. That extra rest keeps the leaves from stewing in a pile, which would mute the tea; instead it locks in a fresher, brisker profile and lets aroma and flavor fully integrate into the liquor rather than sit on top of it.

This process creates a delicate orchid fragrance layered over a warm, honeyed sweetness. Expect a bold but smooth mouthfeel, the mineral "mountain rhyme" (shanyun) typical of high-elevation Dancong, and a long, honeyed finish that builds across the session (No wonder Fenghuang is home to Gongfu!). The liquor runs bright orange-gold, clear and glossy; the dry leaf is tightly curled and lustrous brown-black, and the spent leaves come out soft, uniform, and bright.

VINTAGE — Spring '26

STYLE — Dancong (mi lan xiang)

CULTIVAR — Baiye dancong / Mi lan xiang ("honey orchid") 

REGION — Chaozhou, Guangdong, China

LOCALE — Tianyou Ecological Tea Garden 

ELEVATION— 1000 meters

PRODUCER — Chaozhou Tianyou Tea Industry

NOMENCLATURE — mi (蜜)—"honey" | lan (兰)—"orchid" | xiang (香)—"fragrance" 

STEEPING PARAMETERS 

(use freshly boiled spring water)

 modern, large format
[300 ml+ vessel — BOLI, large teapot]
5 grams — 195°F (90°C) — 2 minutes 

traditional, small format
[150 ml- vessel — gaiwan, small teapot]
6 grams — 195°F (90°C) — 15 seconds 

+10-15 seconds each additional steep