Yu Lan Xiang (Magnolia Fragrance)

About this tea

Yu Lan Xiang (Magnolia Fragrance) belongs to the ten classic fragrance types of Phoenix Dan Cong, prized for its creamy magnolia flower aromatics that seem to bloom in the cup. The original mother tree, over 500 years old, grows at 1,100 meters on Phoenix Mountain. Its discovery revolutionized understanding of how tea genetics could produce specific floral fragrances. Unlike jasmine-scented teas, these magnolia notes are entirely natural, arising from the plant's unique chemistry.

The specific Phoenix Mountain terroir, combined with this cultivar's genetics, produces high levels of benzyl acetate and indole - compounds found in magnolia flowers. Processing requires exceptional precision: oxidation (65-70%) must capture peak magnolia expression while developing body. The leaves are handled minimally to preserve delicate aromatic oils. Master processors can enhance or diminish the magnolia character through subtle technique variations. The result is tea that captures the essence of magnolia blossoms.

The flavor profile is elegantly floral: creamy magnolia fragrance dominates, richer and more substantial than lighter florals. The texture is notably smooth and thick, almost creamy, matching the magnolia's character. Underlying sweetness reminiscent of vanilla and white chocolate adds depth. No astringency, just wave after wave of floral cream. Later infusions reveal subtle fruit notes - white peach and pear. The aromatics linger in the mouth and nose long after swallowing. Empty cups retain magnolia fragrance for hours.

Brewing recommendations: Use 1 teaspoon (4g) per 250ml cup with water at 90°C (195°F), steeping for 60 seconds. Gentle treatment preserves creamy florals. For gongfu style, use 6-7g per 100ml, steeping 10-20 seconds initially. Short infusions prevent overwhelming floral intensity. Can yield 7-8 perfumed infusions. White porcelain or glass best appreciates the pale golden liquor.

Perfect for elegant afternoon tea or romantic occasions. The creamy magnolia character appeals to those who find other florals too light. Pairs beautifully with white chocolate, vanilla desserts, macarons, and light cream pastries. Also excellent with mild white fish or chicken. The sophisticated profile makes it ideal for introducing people to premium dan cong. This is springtime elegance captured in leaves.