Identity and origin
Milanxiang is a widely recognized Dancong aroma tradition whose name suggests honey and orchid. The fragrance should come from cultivar and craft, not flavoring.
Craft and leaf style
Sun-withering, leaf agitation, controlled oxidation and roast build a highly aromatic strip tea with enough structure for repeated infusions.
Aroma, taste and texture
Honey, orchid, ripe peach, lychee skin and warm spice can appear with a lingering, slightly gripping finish.
Practical guidance
Use 6g per 100ml at 98-100°C and pour immediately for the first several rounds.
Identification and caution
Overwhelming perfume with a thin cup may signal poor balance or added aroma; seek fragrance integrated with liquor.