Old Bush Mi Lan Xiang 老枞蜜兰香 2019

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Bitter, Flowers, Green Pepper, Honey, Peppermint, Stonefruit, Sweet, Vanilla, Vegetal, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “Gongfu Sipdown (1459)! Thank you Togo for this sample! I don’t drink a ton of dancong in general, but when I do I tend to really prefer ones like this that have such sweet and syrupy notes of...” Read full tasting note
  • “Wuyi Origin’s MLX is more bitter and woody than average I’d say. It’s really nice, one of the most memorable things about it is the very sweet and long-lasting aftertaste. When dry, the aroma is...” Read full tasting note
    89

From Wuyi Origin

Location: Li zhai ping village in Phoenix Moutian about 1200m
Harvest date: 4/7/2019
Cultivar: Mi Lan Xiang (Magnolia)
Roasting level: 2 time roasted by traditional Litchi charcoal, using lower temperature but long time, medium roasting style.

Feature: the tea bushes are about 100 years old. Using the fresh leaves from 4 big trees and process togetherIt was quite dry in Chaozhou in the past year, so 2019 harvest our yield is small. Peach or Nectarine, Lychee, Juicy Fruit with a very milky aroma.Tea Body is super deep, it is a tea which can make you hungry.

About Wuyi Origin View company

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2 Tasting Notes

11804 tasting notes

Gongfu Sipdown (1459)!

Thank you Togo for this sample! I don’t drink a ton of dancong in general, but when I do I tend to really prefer ones like this that have such sweet and syrupy notes of lychee and plums. The later steeps seemed to pick up in terms of roastedness as well, almost giving the affect of a grilled lychee! I didn’t take great notes while having this session so much of the nuance has been lost, but know that I really enjoyed the deeper character of this tea and over the course of the several steeps I brewed it was very lovely! In fact, it’s probably almost a good sign that there weren’t a ton of things that stood out about it to me.

Photos: https://www.instagram.com/p/CTcZpBzA96E/

Song Pairing: https://www.youtube.com/watch?v=q94u6vCgcdE&ab_channel=sixteenandsomething

Leafhopper

I have the 2020 harvest of this tea and I also really like it. So many dancongs are too roasted for me, but this isn’t one of them.

Roswell Strange

I feel like I’m the reverse – I must prefer oolongs with a good roast to them. Maybe this one just meets in our perfect middle ground ;)

Leafhopper

Yes, this oolong has a bit of everything. I actually find it to be less roasted and more fruity than a lot of Mi Lan Xiangs out there.

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89
684 tasting notes

Wuyi Origin’s MLX is more bitter and woody than average I’d say. It’s really nice, one of the most memorable things about it is the very sweet and long-lasting aftertaste.

When dry, the aroma is fairly standard, but also very pungent. You get stone fruits, honey, pumpkin seeds mix there. The tea remain fragrant throughout the session, with notes like vanilla, green pepper, and flax flowers present in the wet leaf aroma.

The mouth-watering liquor is juicy and has a vegetal bite to it. There is a quinine-like bitterness as well as mild woody sweetness. At times, I also get a peppermint note in the aftertaste. Mouthfeel is generally warming, bubbly and a little chalky, while the cha qi is of the sedating/defocusing kind.

Flavors: Bitter, Flowers, Green Pepper, Honey, Peppermint, Stonefruit, Sweet, Vanilla, Vegetal, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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