How to Brew Mi Lan Xiang: A Fragrant Dan Cong Oolong Guide

By Baba's Tea Co | Published: 2026-11-04

Category: How-to Guides

Learn how to brew Mi Lan Xiang Dan Cong oolong with the right temperature, leaf ratio, and short infusions to unlock its honey, chocolate, and plum notes without bitterness.

Quick answer

Brew Mi Lan Xiang with water at 195°F (90°C), about 3 grams of leaf per 6 fl oz, and a first steep of just 1 minute. Keep subsequent infusions short and increase them gradually to preserve the tea's honey-sweet aroma.

Why short, cooler steeps suit this dark-roasted Dan Cong

Mi Lan Xiang is a dark-roasted oolong from Guangdong, harvested from the first three leaves of the initial spring flush and roasted multiple times to build its signature honey-sweet aroma. Those repeated roasts deepen the chocolate and plum notes but also make the leaf more extractable, so water that is too hot or steeps that run too long can pull out harsh, ashy tones instead of the delicate sweetness. Starting at 195°F and keeping the first infusion to one minute gives you a fragrant, balanced cup; you can nudge the temperature up slightly on later steeps if the leaf starts to fade.

What to expect in the cup: taste and aroma

The dry leaf smells of chocolate and plum with a honeyed edge. Once brewed, the liquor is smooth and lightly sweet, with the chocolate and plum notes carrying through and a clean, honeyed finish. Because this is a roasted Dan Cong, the aroma is often more intense than the flavor—so take a moment to smell the wet leaf after the first steep. If the taste feels thin, a slightly longer second infusion will usually round it out; if it turns bitter, shorten the next steep or drop the temperature a few degrees.

Gongfu vs. Western brewing: which to choose

Gongfu brewing—small vessel, high leaf-to-water ratio, many short infusions—is the traditional way to explore a Dan Cong like Mi Lan Xiang. It lets you taste how the chocolate and plum notes shift from steep to steep and gives you more control over bitterness. Western brewing (a larger pot or mug with a longer steep) is simpler and works fine, but you'll get fewer infusions and less nuance. If you're new to the tea, start with the gongfu steps below using a small teapot or gaiwan; if you prefer a mug, use the same leaf ratio but extend the first steep to 2–3 minutes and expect two or three good cups.

Step-by-step Mi Lan Xiang brewing

Measure the leaf: Use about 3 grams of Mi Lan Xiang per 6 fl oz (180 ml) of water. For gongfu brewing, use 5–7 grams in a 100–120 ml vessel. A common mistake is packing the vessel too full—leave room for the leaves to expand. Weigh the leaf the first few times; eyeballing often leads to overleafing and bitterness.
Heat the water to 195°F (90°C): Bring water to a boil, then let it rest for about 2 minutes to reach 195°F. If you don't have a thermometer, let the kettle sit off the boil briefly. Avoid pouring fully boiling water directly onto the leaf, which can scorch the roast and bring out ashy notes. For later infusions, you can raise the temperature slightly (to about 200°F) if the tea starts to taste weak.
Warm the vessel and rinse the leaf: Pour hot water into your teapot or gaiwan, swirl, and discard. Add the leaf, then pour a quick rinse (just enough to cover the leaves) and immediately discard the water. This wakes up the roasted leaf and rinses away any dust. Don't steep the rinse—it's not meant to be drunk. If you skip the rinse, the first steep may taste flatter and more astringent.
Steep the first infusion for 1 minute: Pour the 195°F water over the leaf and start timing. After 1 minute, decant completely into a pitcher or cup. Leaving the leaf sitting in water between steeps continues extraction and makes the next cup bitter. Taste the first steep before adjusting: if it's too light, add 15 seconds to the next one; if it's bitter, shorten it.
Re-steep, adding 10–15 seconds each round: For the second infusion, steep for 1 minute 10 seconds; third for 1 minute 20 seconds, and so on. Mi Lan Xiang typically gives 5–7 good infusions in gongfu style. Stop when the flavor fades or turns woody. Keep a written log of times and temperatures for the first few sessions—it's the fastest way to dial in your perfect cup.

About this tea

Mi Lan Xiang: Mi Lan Xiang is a dark-roasted oolong with chocolate, plum, and honey notes, harvested from the first three leaves of the initial spring harvest. Knowing the leaf is roasted and spring-picked helps you anticipate its sweetness and adjust steeping times to avoid extracting bitterness.
Mi Lan Xiang