The normal Mi Lan Xiang is baked once for about 6-7 hours with charcoal fire in order to keep its fresh fruity flavor, while "Nong Xiang type" is baked Twice in order to bring up very thick and ripen flavor. It gives thick yellow-orange liquor and strong ripe lychee or mango flavor. This tea is very popular in Chaozhou and consumed a lot during colder season.