فينيكس دانكونغ مي لان شيانغ

The nectarine and orchid notes hit right away, and that sweet toasty roast lingers just long enough to keep you reaching for another sip. I've been brewing it gongfu style and the refined tannins make it smooth even after several steeps.

Brewed this yesterday with water just off boiling and the roast comes through so beautifully—sweet and toasty but the nectarine keeps it bright. The tannin structure is refined enough that it doesn't turn bitter even when I got distracted and let it steep a bit long. Definitely my new go-to for hot

The honeyed apricot and orchid notes are so well-balanced with that toasty roast—it’s like sipping a warm, fragrant summer breeze. The tannin structure keeps it refreshing rather than heavy, and the aroma lingers long after the cup is empty. I’ve already brewed this three times this week and it’s be