2012 Spring Imperial Mi Lan Xiang

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by shakirah1984
Average preparation
Boiling 0 min, 15 sec

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  • “I can't set steeping time lower than 15 sec so I mark it here : *this tea requires VERY short steeping time of probably 1-3 seconds for an infusion* Ahhhhh.... The aroma of the dry leaves of...” Read full tasting note
    95
    zeks 92 tasting notes

From JK Tea Shop

This Mi Lan Xiang is from Shenya village in Wudong Mountain, around 600-700 meters high above the sea level.

Well-selected the small arbors trees in Shenya with ages around 50-70 years old; this tea has very good Chaqi, delicate & soft tea taste mixed with natural honey & floral fragrance in the tea liquid as well. Rich mouth feeling, smooth & deep throat feeling(good Chaqi aspect) with lingering after taste sweetness.

Made by skillful tea farmer; after 4-5 times of infusion, the tea leaves are still quite twisted and tight together, which is a good sign of high mountain, good-processed teas. After repeated infusion over 12 years, its floral aroma & sweet taste is still there.

All of our Honey orchid & yellow sprig Dancongs are high-roasted by the traditional Charcoal method; so these two new teas, their charcoal aroma will disappear after 2nd infusion; then comes out the lovely floral or Gardenia aroma.

Harvest time: 2012 spring

Village: Shenya village in Mt Wudong

Roasted level: High roasted.

Picking standard: two or three half-matured tea leaves

Shape: tight bar shaped tea leaves

Dried tea color: bloom dark color with some dark brown hue

Aroma: natural and fresh unique floral & honey fragrance

Tea soup color: bright golden yellow with super high transparency

Taste: freshness, mellow, thickness, unique flower taste with strong Chaqi

Storage: Store the teas in aluminium bags/tins without any oxygen inside, no odor and low moisture.

About JK Tea Shop View company

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1 Tasting Note

95
92 tasting notes

I can’t set steeping time lower than 15 sec so I mark it here :
this tea requires VERY short steeping time of probably 1-3 seconds for an infusion

Ahhhhh…. The aroma of the dry leaves of this tea is truly heavenly. Thick, overpowering scent of honey that won’t even let you brew it for a minute or so because you just can’t stop enjoying it :)

I am always amazed at how unflavored, unblended dancong tea can smell so good and this one is truly a pinnacle of this quality. Even last year’s Huang Zhi Xiang from the same company pales in comparison.

The taste is really heavy and bitter with sweet hints so very short steepings of a few seconds are advisable (bitterness isn’t overpowering then). I’d say this tea is much like wine – it’s bitterness is mature and isn’t offputting at all if you just remember to pour it out almost immediately. The advice stands even for later infusions – i am currently at 5th and 2 seconds still produce very strong flavor.

Preparation
Boiling 0 min, 15 sec

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