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Mo Li Xiang 12g
SKU:
B260
The value of this cup lies not only in the natural jasmine fragrance from 130-year-old trees but also in the traditional roasting that transforms this high-mountain floral note into a superior, smooth, and scent-infused liquor. Its core experience is the cool, penetrating mountain charm felt with each rich, mellow sip—a silent testament to ancient-tree terroir and this tea’s unique identity.
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About
This tea is a rare natural jasmine-scented variety, one of the ten classic aroma types of Fenghuang Dancong. Grown in ancient tea gardens about 1,100 meters above sea level on Wudong Mountain in Chaozhou, its pure and elegant floral fragrance arises from the natural synergy of 130-year-old tea trees, high-mountain terroir, and traditional charcoal roasting. The liquor is bright orange-yellow, rich yet refreshing, with a pronounced ancient-tree character. It is an exemplary oolong that combines drinkability, wellness, and cultural depth.
Tea plant
Ancient cluster trees around 130 years old; small arbor, large-leaf variety. Mature leaves are thick and fleshy, rich in inner substance.
Environment
At about 1,100 meters, the gardens are often mist-covered with significant day–night temperature shifts, ideal for building complexity in the leaves.
Tea tasting
Aroma
- An elegant, pure natural jasmine fragrance—lofty and long-lasting, with a distinct sweet after-aroma in the empty cup. The scent is clear yet well-integrated into the liquor, offering a refined “scent-in-water” experience.
Mouthfeel
- Rich, mellow, fresh, and brisk on the palate. The liquor is smooth and gentle, with a clear ancient-tree mountain character. The aftertaste is quick and enduring, leaving a noticeable cool sensation in the throat; the overall profile is harmonious and full.
Liquor color
- Orange-yellow, bright and clear, deepening slightly over multiple infusions.
Craftsmanship
Core process
- Following traditional charcoal roasting methods, the tea is slowly roasted over a low flame using litchi or longan charcoal.
Value of the process
- Charcoal heat penetrates deeply, softening the tea’s character, reducing astringency, and drawing out the natural jasmine scent inherent in the leaves. This results in a sweeter, smoother liquor with notably improved brewing endurance.
Storage method
Keep sealed, away from light, moisture, and strong odors. Refrigeration is not required.
How to prepare?
We recommend using water with as little mineral content as possible.
First rinse the leaves with hot water, then steep for the given time after each infusion:
| temperature | ratio | 1. | 2. | 3. | 4. | 5. | 6. | 7. | 8. | 9. | 10. |
| 100 °C | 1 g / 25 ml | 10 s | 0 s | 0 s | 1 s | 2 s | 3 s | 5 s | 10 s | 20 s | 30 s |
| 11. | 12. | 13. | 14. | 15. | |||||||
| 50 s | 80 s | 120 s | 200 s | 300 s |
| Cultivar | Mo Li Xiang |
|---|---|
| Place / Garden | Wu Dong Shan 乌岽山 |
| Altitude | 1100 m a.s.l |
| Origin | Guangdong |
| Harvest / Year of Production | spring 2025 |
| Age of trees | 130 years |
| Taste | floral, sweet |
