Mi Lan Xiang

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Apple, Apple Skins, Earth, Floral, Fruity, Guava, Honey, Mineral, Nectar, Nutty, Orchid, Roasted Nuts, Wet Rocks, Wet wood, Wood, Apricot, Flowers, Hay, Red Apple, Stonefruit, Sweet
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 30 sec 7 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “Only three teas or so left from the Swap Box. Again, stoked about a Wuyi Origin Tea. This note will be shorter since I decided to test it out in my Phoenix Spirit Tea Tumbler, which was an early...” Read full tasting note
  • “This is a tasty Mi Lan Xiang. It has an awesomely pungent scent, but unfortunately the taste pales in comparison. The liqour is viscous and very oily. For the main infusions, it has a full body and...” Read full tasting note
    87

From Wuyi Origin

Harvest time: 2018.4.10th
Location: Da ping village 大坪村, about 800m
Roasting level: Medium roasting
Cultivar: Mi lan xiang
Age of the bush: around 40 years old
Feature: this pile Mi lan xiang’s age is younger than the old bushes Milanxiang, it is quite citrusy and floral, very deep in the tea soup, meantime have a very strong and lasting Hui gan(sweet back )

About Wuyi Origin View company

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2 Tasting Notes

1461 tasting notes

Only three teas or so left from the Swap Box.

Again, stoked about a Wuyi Origin Tea. This note will be shorter since I decided to test it out in my Phoenix Spirit Tea Tumbler, which was an early birthday gift. I know it’s a risk to grandpa a dancong, but I divided up my sample so I’d have just enough for a smaller vessel gong fu….don’t get me started on the teaware I have that is incomplete because a cup or a piece of it was broken in some divine accident.

This dancong actually took quite a bit of time to fully diffuse, starting off floral and lightly fruity-like honey and lemon in fresh hot water. The fruits further developed 8 minutes in, going back and forth between a floral orchid to honey, apple, apple juice, nectarine, and guava. Despite writing “lemon” in the beginning of this paragraph, this tea grandpa is not as citrusy as other Dancongs I’ve had, and I haven’t gotten the usual lychee note, though I may gong fu. There are some roasted nuts in the profile and some acidity, but it’s a heck of a lot smoother. It must be the 12 oz to 3 grams ratio.

I’ve gotten 3 brews of it so far, the first one having the most change and diversity in the notes. The other two are fruitier and a woodsier orchid, but still sweet and honeyed leaning more into apple as far as fruit goes, with some tartness or flavor acidity you get in things like peppers. There’s a little bit of “moss covered earth” rocks, and mineral for me, but it could be due to steeping in the vessel long. It’s super light and likely superfluous, yet I don’t see a lot of people getting it as a note for themselves. I think it’s my imagination popping images from my other senses, and I could just use "wet rocks "that’s already in the pre-set notes for steepster.

Overall, this one is very easy going and very mellow. Astringency or bitterness never showed up. I’ve seldom had a Dancong that works this well as tumbler fuel, though it could be because I lowered the ratio. I’m satisfied either way and very pleased. Not sure what to rate it, so I’ll wait until I gong fu it.

Flavors: Apple, Apple Skins, Earth, Floral, Fruity, Guava, Honey, Mineral, Nectar, Nutty, Orchid, Roasted Nuts, Wet Rocks, Wet wood, Wood

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87
793 tasting notes

This is a tasty Mi Lan Xiang. It has an awesomely pungent scent, but unfortunately the taste pales in comparison. The liqour is viscous and very oily. For the main infusions, it has a full body and a bubbly texture to it.

The smell is initially mineral, very sweet and fruity, the closest to it may be a mix of nectarine and guava scent. In a preheated vessel, I also notice woody and flowery aromas. Once wet, the leaves smell more earthy but retain a sweet woody character. As for the taste, I find it hard to place, but it is definitely quite mineral with a floral bitterness in the finish. I catch some fleeting flavours of red apples, hay, apricots and later on in the session also various flowers.

All in all, this is not a Dan Cong that would wow me like some others do, but it’s a pleasant one to drink for sure.

Flavors: Apricot, Earth, Floral, Flowers, Fruity, Hay, Mineral, Nectar, Red Apple, Stonefruit, Sweet, Wet Rocks, Wood

Preparation
205 °F / 96 °C 0 min, 30 sec 7 g 3 OZ / 100 ML
Togo

Despite not feeling like an exceptional tea, the memory of drinking this one kept coming back to me over several days and I was craving to drink it again, which is an unusual sign and a good one I guess. There is something special about this tea that’s hard to pinpoint I suppose.

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