Like most dancong Maocha, this tea is still green, and has not yet been roasted over charcoal or baked deep in a wood-fired oven. It is at the very beginnings of its journey into becoming finished Milanxiang. The large leaves, the twigs, the huangpian all these need to be picked out by hand before the tea will be charcoal roasted.
We order this refreshingly light Milanxiang Maocha as an insight into the leaf flavor of the tea that will become the spicy, complex, deeply roasted honey orchid available later in the season (or rested from last year). We also want to use this tea for our Raw and Refined Dancong and Dancong Maocha sample set.
The aroma off the leaves is thickly vegetal, like stewed nettles and baked asparagus. The the brews up a rich deep gold and is surprisingly thick on the tongue for how light it tastes. The long stems give the tea a pleasant woody taste that is unique to teas in their Maocha form.
Refreshingly sweet, we enjoy drinking this Maocha all through summer as we wait for the more robust and heavy roasted anxi for Oolongs to reach their readiness in early autumn.