Huang Ruiguang's family Mi Lan Dancong is picked only once a year from single trees that are not pruned back to encourage deeper roots & more robust flavor, year after year. His mountain plot and decades of work in improving agriculture techniques for the region have earned Huang Ruiguang's Milan awards such as the recent 2015 Gold Medal at the Sixth Guangdong Tea Expo. Mi Lan varietal is set apart with its distinctive golden green leaf color in early spring & its luscious deep aromatics.

Huang Ruiguang's family Mi Lan Dancong is picked only once a year from single trees that are not pruned back to encourage deeper roots & more robust flavor, year after year. His mountain plot and decades of work in improving agriculture techniques for the region have earned Huang Ruiguang's Mi Lan awards such as the recent 2015 Gold Medal at the Sixth Guangdong Tea Expo. This Mi Lan is allowed to naturally oxidize for over 24 hours before being carefully spread, baked and tumbled. The oxidation creates a deep rich black tea flavor, but Mi Lan varietal’s natural juicy floral honey flavor still comes through strong.

八仙 or Ba Xian references the eight Taoist immortals, a truly evocative name for a truly unique tea. Huang Ruiguang says that originally, there were eight trees growing next to each other, each with a different flavor and appearance, like the Taoist Immortals. Today, five of the eight original trees still remain. Huang Ruiguang’s tree has one of the most perfectly situated east-facing high elevation slopes on Wudongshan, earned for a lifetime of contribution to Fenghuang as an agricultural pioneer and master taster. His Ba Xian Dancong is lush and juicy, full of tropical flower and fruit flavors, coaxed out over 24 hours of intense hand processing.