Milanxiang, or magnolia fragrance, is one of the most popular Dancong oolongs on the market, and thus, we have had our chance to try lots, lots and lots. Thus it is really something when a milanxiang stands out amongst the crowd, and this tea stands right out.
This is one of the more mellow and true charcoal roasted teas we have on the site. Picked and processed in spring of 2020, charcoal roasted three times in the summer of 2020, and wood baked again in Spring of 2021, this year has achieved a complexity of roast that is deeply interned with the tea itself.
The aroma off the leaves is redolent of melted chocolate and fruity scotch. While something spicy pushes all the fragrances foreword, there is also an undeniable sweetness present. The tea is heavy on the tongue and warm in the stomach. Due to its heavier roast and longer rest time, the palate of this tea is much closer to a Yancha, a Wuyi Rock tea, than to the more floral dancong Oolongs.
There is a pleasant bitterness that can be found on the sides of the tongue, so we recommend close attention while brewing this tea. For those with a stronger palate who are not unfamiliar with aged whiskeys, this tea is a true delight.
Grown, picked, and processed all by the Xie Family in their small garden of a few acres outside of the Phoenix village, this tea is not the prettiest (some broken leaves, inconsistent pick) but it certainly has the character we were looking for in our charcoal roasted Milanxiang.