Michael Plant wrote:
That's a nice one. Is it fully fruity
with overtones of spice and a touch
of wood? A good Mi Lan Xiang
is lovely. I'd been experimenting
around with drinking less roasted
versions over the past two years,
but find myself wending ever back
to the darker offerings. I still adhere
to the chockablock stuffed little YiXing
and faster than instantaneous steeps
for best taste.
Michael

It's excellent. Probably one of the best Mi Lan Xiang I've experienced.
I made a quick post about it as my daily update on what's in my cup,
but the review and description I gave there are not complete. The more
I sat with this and enjoyed it I noticed a number of great things. It
had a nice vegetal almost green taste, with a nice smooth taste and
almost a nutty/almond aftertaste... but then the more I sat with it and
paid attention I noticed a nice slightly citrus note with a touch of
wood as you say. Not so much spicy as citrusy thought I'd say. This
particular tea had come from that Zhong Guo Cha site that had been
brought up here a while back and I looked further into and ended up
speaking with the owner and being sent a generous care package. Their
price for this particular tea is mid-high though IMO at ~$11-12 for
50g, and I plan on buying more as well as from a few other places to do
some more further comparison. I have realized that the Mi Lan Xiang
(generally sold as the English "Phoenix Oolong") I had before from a
few different local vendors was nowhere near where this is, and I think
my love for oolongs is starting to outpace the brief fascination I had
with Puerh... which my fiance is loving because she loves oolong and
relies on me for her fix which used to be a fairly rare occurance or
some mid-grade oriental beauty bought on the side of a more "serious"
order. I was brewing in gaiwan, since I had only a sample and nowhere
near enough to overflow even my smallest Yixing properly... but rest
assured it will be soon.

- Dominic
Drinking: Nada yet, just got to work. Planning some Numi Oriental
beauty since posting this.
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