A heady, intoxicating oolong that evokes sandalwood incense, honeydew melon, and dark, rich spice . . .
Mi Lan Xiang, literally "Honey Orchid Fragrance" is a real understatement for this tea. The aroma is absolutely heady and enveloping, like walking into a temple burning sandalwood incense with lotus flowers strewn about, and a faint whiff of pine sap and honeydew melon.
The taste does not disappoint after such a commanding fragrance. There is the dark gentle spice of clove, a building floral taste like a blooming lotus, and the bursting juicy sweetness of biting into a piece of homemade honey candy.
In the second steeping, citrus qualities begin to develop, dominated by a ruby red grapefruit flavor. There is a profound warming sensation to the brew, complimented by dark maple syrup.
Later steepings see the darker elements integrate seamlessly with a growing spice profile, and even hint at the honeydew melon taste through a continuing burting juicy sweetness. The aftertaste on this tea is a lingering comforting warmth, with all the dark floral elements at the back of the throat.
ICED: Initial flavor of sugared grapefruit and rainier cherries, yields to a powerful and enduring honey citrus aftertaste followed by strong notes of muscot grape.
Date of Picking:2011 Autumn Harvest
Location of Picking:Picked near Fenghuang Village, Wudong Mountain, Guangdong Province
What Was Picked:Smaller leaf leaf from established tea trees 1000+ meters, lightly roasted.
Quantity Acquired:This is a fifteen pound edition
Sourcing Agent(s):Scouted by Weiwei’s friend in Guangdong that works with some of the best farmers in the region. We refer to her as “the boss.”
Brewing Mi Lan Xiang Phoenix Mountain Dancong
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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