March 16, 2023
Mi Lan Xiang 2014
Product code:
CSTVI-250
Years of aging and repeated firing by artisan producer Mr. Huang have darkened the leaves of this Chinese Wulong from the Phoenix Mountains (Feng Huang). The translation, "honeyed orchid scent", is all there in the cup. The aromas are deepened by the delicate process of roasting the tea to renew and slightly transform the flavours over the years.
Its smooth and complex liquor first seduces us with its beautiful amber colour and its mixed scents of citrus (orange) and heady flowers (peony). The liquor is generous with delicate and harmonious notes of honey, earth and wood followed by a finish that has a slight touch of nutmeg. A complex tasting experience, this tea is also a wonderful thirst quencher.
- Cultivar: Mi Lan Xiang
- Producer: M. Huang
- Altitude: 500m
Gong fu cha technique
Quantity / 150ml of water
3
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length 1
20 - 30 sec
Infusion length 2
10 - 20 sec
Infusion length 3
20 - 30 sec
Teapot method
Quantity / 250ml of water
1.5
Temperature of infusion
95
Rinse leaves
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
Infusion length
4 - 5 min
Flavour wheel
Identify the principal aromatic notes of a tea
Floral
Fruity
Woody
Earthy
Spice
Vegetal
Similar Aromatic Profiles
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