Finished off my sample pack the other day and this is easily the best Mi Lan Xiang I’ve had so far. It’s thick, nectary, and intensely peachy. It needs lots of leaf and flash steeps to express itself and tastes best when the infusions are compounded.
I steeped 5g of tea in a 150ml gaiwan. Following a rinse, I did a 10s steep at near boiling followed by two flash infusions. The three steeps were combined in a cha hai. Sniffing the wet leaf, I get yummy aromas of honey and roasted peaches. The taste is very much true to the smell. In the mouth, I taste juicy peaches, saffron, and a touch of minerality. This is rounded out by luscious honeyed florals in the finish with a prominent note of rose.
I lost count of the number of infusions I brewed, probably around 10 or so and later cold steeped the half spent leaves. The flavor dropped a bit after the initial steeps but the tea held up remarkably well. Cold brewing coaxes out even more subtleties in texture and flavor. The taste becomes softer and allows other flavor notes to come through including apple, white grape, and jasmine. Some might say cold brewing a reserve tea is a waste, but it may just be my favorite way.
This was a very nice dan cong and a step up from the mid-grade stuff I’ve been drinking before. However, I’m reluctant to buy more because it’s quite pricey. I plan to check out YS for something similar at a lower price point.
Flavors: Apple, Floral, Honey, Jasmine, Peach, Rose, Saffron, White Grapes