In Mingjian, Taiwan, Mr. Chen tends the only known plot dedicated to Phoenix oolong stock on the island, a legacy of his father’s vision to bring non-native cultivars into new terroir. This lot, a Honey Orchid (Mi Lan Xiang), is processed in a Taiwanese bao zhong style and finished with electric baking rather than charcoal. The result reframes a classic: where Phoenix Mountain teas are often sharp and slightly astringent, this one is supple, buttery, and juicy. Hallmark notes of orchid and honey shimmer into rambutan and lychee, offering a singular perspective.