Keep the exact grades separate
This pair uses the standard Ya Shi Xiang and the Lao Cong Mi Lan Xiang listing already reviewed on the site. It excludes Nonpareil Ya Shi Xiang. Historical descriptions may concern earlier harvests, and an old-tree label on Mi Lan Xiang is not independently verified by customer enjoyment.
| Decision detail | Ya Shi Xiang Phoenix Dan Cong Oolong Tea | Lao Cong Mi Lan Xiang Phoenix Dan Cong Oolong Tea |
|---|---|---|
| Seller-stated origin | Pingkengtou Village, Fenghuang, Guangdong, China | Fenghuang, Chaozhou, Guangdong, China |
| Cultivar | Wuye Dan Cong | Mi Lan Xiang |
| Listed harvest | May 18, 2026 | May 20, 2026 |
| Cup starting point | 3 g / 355 mL / 100°C (212°F) / 3–5 min | 3 g / 355 mL / 100°C (212°F) / 3–5 min |
| Gongfu starting point | 8 g / 110 mL / 100°C (212°F) | 8 g / 110 mL / 100°C (212°F) |
Two related profiles with meaningful disagreement
Ya Shi Xiang’s detailed accounts include gardenia, peach-like fruit, baked notes and a sour-to-sweet transition. Mi Lan Xiang brings honey-like sweetness, orchid, lychee or peach associations, with woody or earthy results in other accounts. One historical direct comparison prefers Ya Shi Xiang’s aroma and body, but that is one person’s comparison of earlier teas, not a controlled result for today’s packs.
Both can become drying or bitter. Ya Shi Xiang has a cup account that prefers three to four minutes over five; Mi Lan Xiang has a recent session that becomes slightly bitter after its early sweet-fruity cups. Choose by the opening profile, then use timing to avoid extracting past the part you enjoy.
The shared cup recipe is a practical first test
Both specify three grams in 355 mL at 100°C for three to five minutes. Use the same chosen time, decant fully, and compare the return of fragrance after swallowing. Their gongfu sequences differ; Mi Lan Xiang’s published sequence even drops from 25 to 20 seconds at one step, which is retained as written rather than silently corrected.
