This is the style of Mi Lan Xiang popular among the tea connoisseurs in Chaozhou, the hub of famous Phoenix Oolong production area.
Traditionally, normal Mi Lan Xiang is baked once for about 6-7 hours with charcoal fire in order to keep its refreshing fruity flavor, while "Nong Xiang type" is baked twice with charcoal fire in order to bring up more matured and ripen fruity note. It gives a thick yellow-orange liquor, with an identical fruity note like dried longan or figs, with ripe lychee or mangoes undertone. This tea is very popular in Chaozhou and consumed a lot especially during colder season. Its rich drinking sensation warms the body. It goes well with savory food too.
