I received the 2007 version of this tea in my recent DanCong sampler. Again, only my second DanCong, so my experiences may be a bit naive. The aroma on this tea is amazing. Rich, deep super spicy cedar wood and roast. Bark, smoke, and pith. In the aroma cup, it just pours out sage, burnt field grasses, and sauna. Wonderful. The soup is much more caramel, grayish brown. The flavor and texture is a bit harder for me to handle. I thought it was touch coarse and bitter right up front, then it smoothes out, gives some of the cedar, a bit of caramel roast, and then a harsh, biting ash character. Light sweetness balances it a little, but the flavor of this tea seemed a bit uneven, which is unfortunate, because the aroma is killer.
2007 Spring Feng Huang Lin-Tou Dan Cong "Mi Lan"
Location: Hun Hwa Shu Village, Pin Xi, Guang Dong
Fermentation/Roasting: 35% / Medium-light wood roasting
Description: From the Hun Hwa village of Pin Xi, elevation 800m~ 1000m, we brought you this elegant and charmingly honey-sweet “Mi Lan” (Mi: honey, Lan: orchid) dancong. The dry leaves are tightly rolled like the fashion of yen cha, and has beautiful and healthy dark sheen.
Lin Tou plantation area, comparing to Wu Dong plantation area, produces teas that are more bodied and usually expresses a better honey fragrance.
The liquor has a pleasant honey-yellow color with a superb clarity. Aroma is luxuriously honey-sweet with a refreshing and uplifting orchidy floral fragrance. The hint of roasting is only detected in the first brewing. From the second brewing, the aroma is nicely balanced and polished. Medium bodied, mouthful feeling is delightfully soothing. Both the aroma and the liquor exhibits a respectful clean and crispy finish. The lingering after-taste is quite remarkable, good hui gan.
From the expression of aroma, liquor, and the beautifully unfurled leaves, that are mostly complete and uniform in colors, you can see the accomplished and detailed-oriented craftsmanship in making this dancong oolong!