Customer Reviews
This Mi Lan Xiang is very different from what I’ve had before. The color is darker; what I had before was closer to a deep green and had a strong roasted aroma. The taste was very fragrant upon entry, but is this really Mi Lan Xiang? I can only smell the orchid fragrance on the brewed leaves. This tea feels more like Wuyi Mountain tea to me.
The tea appears greener because it is lightly roasted, which is common for 'Xue Pian' Tea (tea harvested in winter). Due to the light roasting, the floral fragrance floats on the surface but lacks a lasting aftertaste. This particular Mi Lan Xiang is an early spring first harvest from old tea bushes, with medium roasting. When tasted carefully, it has a strong mountain charm and is very resilient to multiple infusions.
It has been a long time since I used my chaozhou teapot. It is most suitable for brewing dancong tea. I put in a bit too much tea, so the tea soup came out very strong, but it isn’t too bitter. It has a sweet aftertaste, which indicates that this tea is of very good quality and very durable for brewing.
Compared to Wuyi rock wulong, I prefer phoenix dancong wulong tea. It has a milder smoky flavor, more pronounced aroma, is easier to brew, and leaves a sweet aftertaste. It feels very pleasant.
After comparing several different types of mi lan xiang, this one satisfies me the most. The fragrance is the longest-lasting, and it can be steeped more than 10 times while the leaves still remain aromatic. If you smell carefully, there’s even a sweet, honey-like scent, just like its name "Honey Orchid".
