This is the Mao Cha of Phoenix Dan Cong Mi Lan/Honey Orchid Aroma. Phoenix Dan Cong processing usually goes through these stages: withering, tossing, kill green, rolling, filtering, drying and roasting. When a Dan Cong tea arrives the drying stage but without roasting yet, it’s called a Mao Cha. In a way, it could be considered the “most original state” of a Dan Cong tea, and Mao Cha of different cultivar could taste very differently. Mao Cha always makes a really intriguing comparison to the after roasting Dan Cong tea of the same cultivar.