As Lukas and Alexa wrote below, this tea never disappoints and is one of the very best Mi Lan out there.
Initially, I was surprised by how subtle this tea is. The aroma on the dry leaf and upon the first few cups is way more nuanced than what you might expect for something at this price point, but don't be disappointed, because for what t
...Read MoreRead more about As Lukas and Alexa wrote below, thishis tea lacks in the in-your-face qualities upfront, it definitely more than makes up in the cup with its vast and expansive flavor profiles.
More specifically, the breadth and depth of the floral notes is unlike any other Mi Lan I've ever tried. There is a characteristic Mi Lan honey-like sweetness that follows you throughout the session, and along the way, it shows itself alongside the ever-changing notes of fresh cut florals.
Roses, orchids, magnolias, whatever you might find in any other dan cong, you can probably find here - and this tea will do it better than any other... well, with the exception of the Gui Hua dan cong that Scott offers. That thick, resinous note of osmanthus flower is in a league of its own.
Anyways, 5 grams of leaf in a 100mL Jian Shui teapot returns 12 to 15 cups. I found the best attributes of this tea really start to come out after the 6th cup - this is something I've noticed with all of the high-altitude, old-age dan cong I've tried so far. It is a common theme to push this tea hard with long steeps off a freshly rolling boil, especially once you get past cup 10.
You need to be comfortable splish-splashing with this tea, pouring slowly and letting the force of the water bring oxygen into the extraction chamber AKA your teapot. This is the best way to achieve that sublime aftertaste which lingers on the palate for 30+ minutes after the session is complete.
Cha qi is strong but balanced, for me it comes out in full force between cups 4 and 8, as the steep times get longer and the aftertaste starts to build. Read LessRead less about As Lukas and Alexa wrote below, this