Many of the reviews for the 2017 version of this tea at YunnanSourcing.com mentioned that it is pretty heavily roasted. That jives with my own experience with YS dan congs. So it was quite a surprise when this year’s crop turned out to be very green.
I steeped 4g of leaf in a 4oz gaiwan. The dry leaf had a delicious aroma of honey, apricot, flowers and baked bread. After a quick rinse, I got notes of sandalwood, wet rocks, and roasted peaches on the nose. The first steep tasted sublime. Juicy fruit nectar with TGY like florals. No char or roasting could be detected at all. Full mouthfeel with notes of honey and grape. I resteeped for 5 more infusions which brought out peachy notes but also a little bitterness. Nothing too heavy but probably an indication that I need to keep my steep times short.
This is the greenest Mi Lan Xiang I’ve ever had. Normally this type of dan cong has a roasted edge to it, but it’s barely detectable here. The taste and aroma of this tea resembles a TGY or duck shit oolong more than your typical Mi Lan Xiang. Recommended for fans of lighter oolongs.
Flavors: Baked Bread, Floral, Nectar, Peach