Milan Xiang Wudong 2017 No.527

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Almond, Citrus, Creamy, Flowers, Fruit Tree Flowers, Green Wood, Guava, Hazelnut, Mango, Pleasantly Sour, Sweet, Tropical, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Daylon R Thomas
Average preparation
Not available

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From Zhao Zhou

Milan Xiang Wudong is a light-roasted dancong from the Phoenix Mountains’ Wudong area.
An especially fragrant tea with notes of acacia , orange and almonds. It has a characteristic taste of citrus fruits with a hint of hazelnut and a slight, refreshing sourness. The aftertaste is quite long, round and creamy, the chaqi is deep and energising.

The well-known phoenix oolongs are famous for their impressive fragrance and long-lasting, round, creamy flavour.

The term dancong (单枞) originally meant phoenix teas all picked from one tree. In recent times though it has become a generic term for all Phoenix Mountain (凤凰山, Fenghuang) oolongs. The dancongs’ name, as it does in this case too, often refers to a certain scent/savour.

Preparing Instructions:

Quantity: 5-6 gramm per 180ml.
Water temperature: 95ºC. From fresh spring water or filtered water.
Brewing time: 3-3-5-7…seconds
Infusions: 6-8

About Zhao Zhou View company

Company description not available.

1 Tasting Note

94
1185 tasting notes

I feel unoriginal in using the company’s description, but they nailed it: “An especially fragrant tea with notes of acacia , orange and almonds. It has a characteristic taste of citrus fruits with a hint of hazelnut and a slight, refreshing sourness. The aftertaste is quite long, round and creamy, the chaqi is deep and energising.” I was also surprised by how many yellow green leaves there were in the mix. I’ve had wudongs and Da Wu Yi’s with the weird green-yellow-orange-leaves, but they did not accent the pile the ways these did. And unlike other Wudongs, the fruit notes were more prominent for me. Following their exact guidelines for how to brew it, Guava was the biggest note I tasted, then orange and mango in the middle brews, and vague lychee toward the end. The acacia was always there, and the tea was definitely nutty, but it was very fresh rather than roasted. It was more on the creamy and fruity ends of oolongs overall, and although it might seem on the more green end of oolong, it was not vegetal in the least.

It’s a given that I loved this tea, and I personally did not have one favorite over the other in this sampler. The notes reminded me of summer, but you could drink this tea fine any season. I recommend this one if you are looking for an especially fruity and bright dancong.

Flavors: Almond, Citrus, Creamy, Flowers, Fruit Tree Flowers, Green Wood, Guava, Hazelnut, Mango, Pleasantly Sour, Sweet, Tropical, Wood

derk

I wonder what a pleasant acacia note smells and tastes like. My only experience with acacia is as an invasive trees species in the Bay Area. Acacia smells like piss and peanut butter when the fog comes through.

Evol Ving Ness

:)

Possibly beats blossoming gingko which smells exactly like toxic fratboy vomit.

Daylon R Thomas

XD I think they were trying to describe a woodsy citrus combo that does not quite make sense.

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