Grown in the highlands of Meizhou, Guangdong at 800 meters above sea level, this black tea comes from old bush tea gardens using the Phoenix Dancong cultivar. The gardens are free from pesticides and chemical fertilizers, relying instead on natural forest humus and ecological pest control. The Phoenix cultivar naturally carries the honey–orchid aromatic profile that gives this tea its name.

The tea is handpicked as one bud with two leaves during the early spring, when the tea plants have accumulated nutrients throughout the winter. The fresh leaves are processed using traditional black tea techniques. After natural sun withering and indoor resting, the leaves are gently rolled in bamboo machines, fermented in a high-humidity room until the signature honeyed aroma emerges, and slowly baked over wood fire to lock in flavor and aroma.

The dry leaves are wiry and dark with golden tips. The brewed liquor is clear and orange-red, with a rich honey fragrance and soft orchid notes. The taste is smooth, sweet, and lingering, combining depth and elegance.