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. It’s fragrance is strong and balanced, a blend of warm roasted nuts and sappy flowers that continues on in the empty cup long after the tea is gone. While many milanxiang teas are nose-or-nothing, this tea has an exceptional mouthfeel that isn’t distorted by the powerful fragrance. Incredibly drinkable, not bitter or sour if over-brewed, this tea is one of our favorites we had while down in the village this spring. Lin, the producer usually sells maocha, but he made this tea for his personal consumption; he didn’t want to sell it at first, as it hasn’t been sorted, and he can’t keep up a stable supply, but seeing our appreciation of the quality, he agreed to sell us a few ponds this year, and said he would make more next year for us.
We have included this tea in our Dancong ‘producers pick’s sample box to illustrate the different processing techniques of different growers and producers in the Phoenix Mountain area.