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Daylon R Thomas drank Mi Lan Xiang by Wuyi Origin

1705 tasting notes

Only three teas or so left from the Swap Box.

Again, stoked about a Wuyi Origin Tea. This note will be shorter since I decided to test it out in my Phoenix Spirit Tea Tumbler, which was an early birthday gift. I know it’s a risk to grandpa a dancong, but I divided up my sample so I’d have just enough for a smaller vessel gong fu….don’t get me started on the teaware I have that is incomplete because a cup or a piece of it was broken in some divine accident.

This dancong actually took quite a bit of time to fully diffuse, starting off floral and lightly fruity-like honey and lemon in fresh hot water. The fruits further developed 8 minutes in, going back and forth between a floral orchid to honey, apple, apple juice, nectarine, and guava. Despite writing “lemon” in the beginning of this paragraph, this tea grandpa is not as citrusy as other Dancongs I’ve had, and I haven’t gotten the usual lychee note, though I may gong fu. There are some roasted nuts in the profile and some acidity, but it’s a heck of a lot smoother. It must be the 12 oz to 3 grams ratio.

I’ve gotten 3 brews of it so far, the first one having the most change and diversity in the notes. The other two are fruitier and a woodsier orchid, but still sweet and honeyed leaning more into apple as far as fruit goes, with some tartness or flavor acidity you get in things like peppers. There’s a little bit of “moss covered earth” rocks, and mineral for me, but it could be due to steeping in the vessel long. It’s super light and likely superfluous, yet I don’t see a lot of people getting it as a note for themselves. I think it’s my imagination popping images from my other senses, and I could just use "wet rocks "that’s already in the pre-set notes for steepster.

Overall, this one is very easy going and very mellow. Astringency or bitterness never showed up. I’ve seldom had a Dancong that works this well as tumbler fuel, though it could be because I lowered the ratio. I’m satisfied either way and very pleased. Not sure what to rate it, so I’ll wait until I gong fu it.

Flavors: Apple, Apple Skins, Earth, Floral, Fruity, Guava, Honey, Mineral, Nectar, Nutty, Orchid, Roasted Nuts, Wet Rocks, Wet wood, Wood

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.