烏龍
蜜兰香
蜜蘭香氣自緊捻的葉片中飄散——一款單株單叢，茶湯絲滑，蜜甜如果露，伴隨著烏崬春茶的清涼回甘。
$195USD · 50 g
每年四月，我漫步在烏崬古老的茶園，霧氣在鳳凰老單株茶樹間翻湧。這款 Mí Lán Xiāng 採自一株 60 年樹齡、位於海拔 850 公尺的茶樹，該品種以蜜蘭香氣聞名。2025 年，發芽稍晚卻平穩——涼爽的夜晚保留了茶葉的精油。採茶人以手採一芯二葉，僅產出約六公斤的少量鮮葉。我在家族作坊親自監製：在竹篾上日曬萎凋，直至葉緣散發蜜香；輕柔搖晃使葉片碰傷，以利均勻氧化；接著快速高溫殺青，鎖住香氣。手工揉捻後，茶葉歷經兩輪炭焙——低溫慢焙，加深了蜜香，卻不掩蓋高揚的花香。成果是：茶湯晶瑩透亮，香氣隨著茶湯降溫，從野蘭花轉變為熟杏。我為 worldtea.shop 精選這小批次茶，因為它展現了烏崬單叢的精準工藝：湯感絲滑，澀感瞬間消散，回甘如春風般泛起。慢慢品飲；第三泡往往會展現出細緻的杏仁奶油圓潤感。
The leaf, brewed
dry leaf
Tightly twisted, dark brown strips with golden highlights; warm aroma of honey, toasted grains, and stone fruit blossom.
wet leaf
Unfurled deep olive-green leaves, whole and leathery; steamed orchid, ripe apricot, and a faint mineral dampness emerge.
liquor
Pale golden amber, brilliant clarity, oily legs that coat the glass.
aroma
Pronounced honeyed floral — wild orchid, nectar, and a hint of toasted almond. A cool mountain breeze note rises from the heated cup.
taste
Silky entry with immediate sweetness of wildflower honey and white peach. Mid-palate turns buttery with gentle floral complexity, underpinned by a smooth mineral backbone.
finish
Long, clean finish with a returning sweetness (huigan) that surfaces as cooling menthol and lingering orchid aftertaste.
Brewing
以95°C的熱水快洗茶葉，喚醒緊捻的葉片。使用蓋碗或小型瓷壺，溫熱杯具更能襯托香氣。快速洗茶後，第一泡浸泡10秒。
Sourced by
資深茶葉專家（烏龍與紅茶品種）