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This is for the Spring 2014 flush.
lovely spindly leaves of black and gold that cling together
aromas of dates, earth and malt. Also some sulphur element that I find a lot in purple teas..which I could describe it better than that.
creamy mouth feel.
mildly sweet and earthy with polished astringency

slight bitterness on the finish

Beautiful deep amber. The flavours are balanced and tilted in all of the right directions for me. There’s malt, chocolate and dark raspberries. A very gradual evolution of flavours without any dips.
This seems to hit on certain base desires: rich, smooth and sweet, it’s hard not to like it. Not pushing the limits, but highly comforting

smooth chocolate malt, wood and vanilla bean.
bit of an earthy minerality
Chalky astringency and slight bitterness on the finish
delicious

dull green needly leaves
smoke on the nose and a chemically varnish aroma. agree with another note which mentioned green olives.
Light on the palate with nondescript vegetal and more smoky notes.

This tea doesn’t excite me very much, but in fairness, this bag has been open for many months

Have been rotating this in and out as my breakfast tea, occasionally blending it with others.

Low intensity warm aromas of cinnamon, star anise, sandalwood, roses and red berries.

Medium bodied with fine-grained tannins. Palate doesn’t quite live up to the aromas with a slight charred element and lingering astringency.

I tend not to scrutinise my teas too much in the morning. So long as it can stand up to a runny yolk, then I’m happy.

I usually infuse this in a tea ball, but for this tasting note, I used a gaiwan

dried leaf gives off dried cherries and nuts
wet leaf is woodsy, plum, marijuana

beautiful oranged hued amber liquor
First steep very minerally and woodsy. Lingering finish with slight bitterness.
not as overtly fruity as some other mi lan xiangs that i’ve tried
But yes, there is stone fruit. bit of charcoal as the steeps go on

I should probably add that i’ve got a slight cold, so senses not at their peak

medium intensity with less than medium astringency

Having never tried this tea before, I went in with the assumption it was another black yunnan. I expected deep rich and malty; what I got was more like an wulong.

I’d been brewing this a lot at work, where we have a water filter and am now writing this note at home, where i have no filter. At work, found none of the deeper frequencies I’d associated with a Yunnan black, but rather more high-pitched mineral, plum and floral notes.
The sans-filter infusion is more caramelly, rounder and maltier

what’s really interesting are the later steeps, which bring out aromas and tastes of coriander seed and lemongrass.

Deep dark green twisted leaves. very heady floral aromas. I need to sniff flowers more because I never know what is what. but definitely detect lilac.
Also some celery.
Palate is very light and again very floral with a touch of spiciness at the end.
think nutmeg and a wee drop of aniseed.

slightest grip on the finish in the throat

overall, extremely delicate and floral tea. Thank you, Taiwan

It’s been far too long since I’ve sat down with a Taiwanese wulong. So I began digging through my teas and was fortunate to find this one.
Lovely floral bouquet that gave me flashbacks of dewy spring mornings. Initial vegetal aromas lead to an almond skin nuttiness. Bit of hair perm solution
Later was getting more of a buttery roasted coconut smell
Fairly light in body with a pleasant astringency.

I miss Taiwan

Restraint is the key to this tea. Nothing overpowers or underwhelms…or overexceeds. Mild cocoa and malt aromas. fairly sweet red fruit entry with dusty tannins and and a touch of earthiness in the finish.
Later steeps bring out more dark cocoa aromas, touch of ash and even some pine.