2026 Dong Ding Mi Xian (Honey Scent) Oolong Tea

Even visually, this tea resembles Gui Fei: dense, oily “pearls” with clearly visible silvery buds. The warmed leaf delivers exactly what it promises, immediately releasing a wave of thick honey, chocolate, and fermenting fruit wine.Such a profile is perfectly logical for Oriental Beauty, where fermentation begins right on the bushes thanks to leafhopper bites. But for Dong Ding, a pronounced honey character is highly unusual.

And yet, behind this honeyed faсade, the classic Dong Ding roast is clearly present: baked pastry notes and chocolate, exactly where they should be. Everything checks out. It’s just that in our Thai tea universe, we now have both high-fire Gui Fei and Dong Ding with a distinctly honey-driven profile.

Aroma:
A powerful honey trail, chocolate candy, fermenting fruits, buttery brioche, shortbread cookies.

Taste:
In the first sips, Dong Ding and Gui Fei flavors seem to merge, forming a beautiful, cohesive melody of honey and chocolate candy. From the second or third infusion, the tea begins to reveal its baked, unmistakably Dong Ding character—yet the aftertaste remains dominated by a clear, long-lasting note of natural honey, fruit preserves, and sweets. The warm, pastry-like tones of classic Dong Ding sit harmoniously on the honeyed base, blending without overpowering it.

Interestingly, in some sessions—using the very same water—chocolate moved to the forefront, leaving the honey melody slightly behind. But in the aftertaste, honey always reclaimed the spotlight.

The roast is extremely precise—the final firing was done over charcoal. The tea drinks smoothly and generously, even when oversteeped. For Dong Ding, this is a clear sign of the roaster’s skill: achieving flavor depth and color not through oxidation (which is far easier to control), but through confident, substantial roasting.

Aftertaste:
Long and vivid: again honey and candies, followed by a second movement of tropical fruit. With closer attention, you may even catch a natural, propolis-like hint of spice.It’s hard to say exactly what gives this winter tea such a profile—late leafhoppers or a cumulative seasonal effect. I had a similarly honey Dong Ding back in 2018, also from a winter harvest. The farmer says there are sections of the plantation where the tea always turns out “honeyed”, and this is precisely one of them. Intriguing enough for me to explore further.

One brewing recommendation:
5 grams per session is not enough, despite the quality and intensity of the tea. Use 7–8 g per 100–120 ml gaiwan, with the cleanest water you can find (10 ppm is ideal), and brew this Dong Ding in the evening. Your home will fill with honey and quiet bliss—I’ve tested it myself.

But for a cheerful company that appreciates refinement and attentiveness, this tea will be a real treat — it creates a genuinely festive atmosphere.

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