Mi Lan Dancong Black

  • Mi Lan Dancong Black - click to enlarge
  • Mi Lan Dancong Black - click to enlarge
  • Mi Lan Dancong Black - click to enlarge
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    No Longer Available

    This tea is no longer available and has been archived. There are no current plans to offer it again in the future.

    A perfectly realized synthesis of honey-fruit, avocado, wafting jasmine & chocolate malt. . . .

    Mi Lan Dancong Oolong and Laoshan Black are two of our favorite teas in existence.  Little did we know that out there was a tea whose flavor profile perfectly combined the best elements of each.  At least, until we found this Mi Lan Dancong Black.

    The aroma of the wet leaf is that of sweet sesame, caramelized asparagus, cinnamon spice and ice wine.  The harmony is intriguing and unexpected.  The first sip reveals the intensity of this tea.  If raw honey were transfigured into a pomegranate, the sensation of tasting this tea would be like biting into the honey-fruit’s pulp and feeling it burst open in a mouth-watering juiciness.

    The aftertaste reveals a wafting vaporous floral note, like fine jasmine incense picked up by a light breeze.  There is a sweetness that is both creamy and vaguely savory like perfectly ripe avocado, and a gentle lingering malty chocolate flavor. Later steepings introduce a sparkling spicier texture, with flavors moving towards cacao nibs and malted milk.  This is a perfectly integrated and harmonious realization of the ideals of black tea and oolong.

    Date of Picking:Autumn 2011

    Location of Picking:Feng Huang Mountain range, Chaozhou, Guangdong

    What Was Picked:Long leaf 1000+ meter elevation Mi Lan varietal Dancong

    Quantity Acquired:This is a fifteen pound edition

    Sourcing Agent(s):Weiwei Ren

    Western Brewing
    Use 4-5 g of tea per 8oz or water.  Rinse leaves once with 205 degree water.  Steep for 25-35 seconds.  Enjoy at least 5 infusions.  Filtered water and a large brew basket are ideal.  For best results, brew only 8 oz at a time instead of using a large pot or mug.

    Gongfu Style Brewing (Highly Recommended)
    Use 5g of tea for a 4-5oz yixing clay teapot or gaiwan.  As a general rule, I like to fill up my pot 1/2 full with leaves.  This makes a potent tea, and requires you to pour the infusion out almost immediately, but it yields great complexity.  Pour boiling water into pot and immediately pour out into pitcher.  Pour this rinse over the pot and cups used.  Repeat rinse a second time.  Steep for 2-4 seconds each infusion, and enjoy at least 18 infusions.

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