Sounds like a mouthful doesn’t- Phoenix Dancong- Mi Lan Xiang or if we go for the fully translated version Phoenix Dancong- Honey Orchid Fragrance?
What’s the point of such a long name- if you read this post I’m not a fan of stuffing superfluous descriptors?
Well it comes back to the origin of the tea.
Where is it from?
Sometimes the term ‘Guangdong Dancong’ pops up which though technically can include Phoenix Dancong, encompasses Lintou Dancong as well.
Hence, the ‘Phoenix’ is to distinguish it from other Dancong much like ‘Wuyi Shuixian’- though from Minbei- is often distinct from ‘Minbei Shuixian’ which generally refers to JianOu Shuixian.
What about the Dancong part?
Dancong(单丛)refers to “single tree or bush” which is the highest grade of fenghuang Shuixian. Originally it means as the name literally implies- trees harvested from a single tree that have over-time -whether through deliberate cultivation methods or natural factors- taken on unique characteristics that become favorable in the production of tea.
Since the 60s though, through grafting and asexual propagation, offspring of famous trees are grown over the Fenghuang Mountain belt, including Mt Wudong.
By the 80s, Dancong has come to denote teas harvested from the same ‘family’- i.e. same parent tree.
Dancong Oolong?
Now that is a superfluous description in my opinion, at least it doesn’t appear in the source language. While there are some varieties of black teas made from the Dancong leaves, this is a fairly recent trend- less than 5 years- and never caught on among the more famous makers.
Dancong has traditionally came to denote oolong tea and just like Ceylon Tea unless otherwise stated should mean black tea, “Dancong” on its own suffices to denote oolong tea.
No sense in adding more words to an already lengthy name, especially since the last part can’t be omitted.
What is Mi Lan Xiang
This can be attributable to the rather clumsy translations of these names- Honey Orchid Fragrance, Yellow Sprig Fragrance, Heavenly Fragrance (more literally “The Fragrance the Permeates the Heavens), Magnolia France or Almond Fragrance respectively.
Not exactly a snappy name like Dragon Well (which is incidentally a translation I’m not overly fond of, I prefer the original form- Longjing).
But I digress.
These names are actually very important as well as they represent a certain fragrance or rather taste profile. Not merely superfluous descriptors to add to the mystique- ala premium, artisan, gourmet etc- but as much a representation of what to expect as its place of origin or its roast level for example.
Officially there are 10 main families of fragrances or ‘xiang’ to categorize more than 100 types of Dancong.
Not including this is akin to ignoring the estate if we translate this to Indian/British convention. Just as Darjeeling is not just Darjeeling for the ‘serious’ drinker since it could be Castleton, Goomtee, Margaret’s Hope and so forth- you wouldn’t JUST call it a “Phoenix Dancong”.
Finally, a look at Phoenix Dancong- Mi Lan Xiang……
The parent tree had been under the stewardship of Wei Jian Zhi (no relation to the Wei family of Anxi Tieguanyin fame). In 1965 it had been identified and earmarked for propagation favored for its unique mead like taste and orchid fragrance- hence the name.
It was a good thing its popularity spread beyond it birthplace Bai Shui Hu village since in 1978, the parent tree died at the ripe old age of circa 150 years old.
Happily, its legacy lived on though since it has one of the most popular Dancong in Fenghuang Mountain.
Disclaimer:
This post is powered by a delicious pot of Mi Lan Xiang which is one of the author’s personal favorites.
See Phoenix Dancong- Mi Lan Xiang in stores.
