Nectar 2021 Spring Milan Xiang Dancong Oolong



Another varietal that we can’t pass up each year is this Milan Xiang, or “honey orchid fragrance”. While there is a strong honey sweetness and pleasant floral note to this tea, this particular example also has a unique fruity quality.

The material for this tea is from 30-40 years old fangyang (left to grow) mid-mountain bushes on Wudong mountain. While it has a heavier roast (electric) than most of our other Dancongs, it is still relatively light compared to other Milan examples. This results in a flavour that leans a little more toward the floral side, although there is still plenty of roasted honey in there too.

Because this varietal is so common, this is easily our most sampled tea and the type most often offered to us when served tea in Chaozhou. We have tried everything from the worst, bottom of the barrel Milans to the top tier, old bush teas. This particular tea could easily be mistaken for a tea in the upper ranges, with a great mouthfeel and milky texture, which is often associated with higher end Dancong.

Please note that the 250g size does not include a tin.


We recommend brewing this tea using Chaozhou style gongfu brewing. Here’s how it’s done:

Additional information

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2 reviews for Nectar 2021 Spring Milan Xiang Dancong Oolong

  1. 5 out of 5


    So much to like with this one, representing good value.

    I found Nectar to be sweet, fruity and bright. The slightest tart undertone brings this tea together so nicely. And the finish has a complex and mineral depth. A milan xiang that punches above its weight, and succeeds.

  2. 4 out of 5

    Alexandra Verville-Paris

    It’s good; but I wonder if the roast may be too intense? It hinds the other tastes and smells.
    //Wet & dry Leaves : Passion fruits juice, cocoa, peppermint, incense, fried food, honey, tobacco
    //Texture: Feel like honey in the mouth
    //Taste: Intense roast, dark chocolate, cooked fruits, honey
    //Body sensation: sensible too loud noises, higher heartbeat, numbness

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