According legends, Dancong Wulong tea was first produced over 900 years ago. Currently, more than 3000 pieces of over-200-year-old tea bushes (some over 400 years old) are the remains of its past glory. The area, Chao An, where Dancong teas are produced possess all the ingredients to grow good tea: high altitude, abundant rainfall, short period of sunshine and plenty of diffuse light This tea, however, is somewhat less known outside of China. Our Milan Dancong has a wonderful, sharp and fruity fragrance and a unique sweetness (Milan means: sweet honey) that will linger for long.

Appearance:  Reddish brown with red stems. Loosely twisted leaves.

Infusion: Clear bright orange yellow color

Taste: Mellow and pleasantly fresh, fruity aftertaste

Fragrance: Pure and sharp honey aroma

Place of Origin: Chao An County, Guangdong Province

Harvest: Winter, 2009

To brew Dancong , first put the dry tea leaves (ratio leaves to water, 1:20) into the gaiwan, yixing clay pot or porcelain teapot, then pour 100 degree hot water into the teaware. The first round the water is immediately discarded, this is to clean the tea of dust and other unwanted substances. After that 100 degree hot water can again be poured into the teaware. Steeping time for second round can be up to 15 seconds. Steeping time can be prolonged with each subsequent brew. Dancong can be brewed for 6 or 7 rounds.