Yelaixiang, also known as the Tuberose Aroma, is a wood-fired dancong oolong, with heady floral and fruity notes similar to that of a Milanxiang (Honey Orchid) dancong, and yet is much more robust.
First of all, the baking on this tea is superb. Although still fresh, just finished in April, there already exists an exquisite blend of warm nutty roast aromas with the deeply pine and wood sap vegetal aromas off the dry leaves.
When brewed, the wood-fire roasting aroma becomes more apparent without being overwhelming, nothing hides behind the toast, while the mouthfeel is deepened considerably. We love the Yelaixiang because of its complex tastes, the taste on the tongue reminds us of caramel and pipe tobacco, and a grove of pine trees.
This is a mid-Mountian production from the Huiwei Teahouse, and she is famous for her ability to bake and roast a tea so well that the flavors continue to meld, merge, and evolve over years of storage. This is a great tea now, and a great tea in the months and years to come!
*What is “Bouquet Style”? Bouquet style in Chinese is called “Qingxiang” this is when the Oolongs have not been charcoal roasted, but rather only baked in wood or gas-fired ovens to emphasize the natural floral bouquet of the tea leaves themselves.