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Baked Milanxiang Maocha
Baked Milanxiang Maocha
Baked Milanxiang Maocha
Baked Milanxiang Maocha
Baked Milanxiang Maocha
Baked Milanxiang Maocha
Baked Milanxiang Maocha

Baked Milanxiang Maocha

One River Tea

Regular price $10.50 Sale

Tea: Milanxiang (Magnolia Fragrance)  Maocha
Type: Unsorted, Baked Dancong Oolong Maocha
Harvest: Spring 2022
Region: Phoenix Village, Guangdong, China
Producers: Xie Family

Tasting notes: baked cake, cinnamon, cedar wood, oatmeal raisin cookies 
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Like most dancong Maocha, this tea is still green, and has not yet been roasted over charcoal, though it has been 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.
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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.
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The aroma off the dry leaves is sweet and warm like freshly baked pastries.  When hit with hot water, the leaves exude an aroma that is at once very sweet and deeply savory, like stewed nettles or salmon baking on a cedar plank.  The the brews up a rich deep gold and is surprisingly thick on the tongue for how light it tastes.  In the cup, there is an undeniable spicy sweetness like raisins baked in to bread.  The long stems give the tea a pleasant woody taste that is unique to teas in their Maocha form.
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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.
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Check out other teas made by the Xie Family!
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JS
01/07/2022
Jerod S.

Simple, Yet Rewarding

I’ll start by saying that my lack of experience with tea prevents me from having an extremely discerning palate, but I am beginning to learn to differentiate. That said, it is abundantly apparent upon first sip that this is indeed a Dancong, but it’s raw and unrefined. It is simple and to the point, but it is elegant in its simplicity. Through this tea, I now understand what is meant when one says that a tea has “character”. Furthermore, while it may be too early to tell, I want to say that this maocha is a workhorse. I’ve forgotten which steep I’m on, but it’s still delivering plenty of flavor at thirty second steeps. Started with four or five 10-15 seconds and slowly increased from there.