/ck/ - Food & Cooking

Today's tea: Red Blossom Tea’s Mi Lan Xiang (Honey Orchid) oolong
I know “Honey Orchid” is one of the classic dancong though I don’t think I have had any before. The dry leaves are a dark purplish brown with just a hint of green showing here or there. The wet leaves show a bit more pale green. Typical dancong leaf shape. The tea liquor is a dark orange. The aroma reminds me of sweet baked winter squash. The taste also reminds baked winter squash but also of lychee fruits and perfumed candy. Just a little bit of roasted flavor comes though as well. Quite sweet tasting combined with a bit of the characteristic dancong puckery bitter taste. It has a juicy mouthfeel and a long drying floral finish. It is quite complex and therefore seems like a higher quality example of a dancong. I quite enjoyed this tea. Sometime I need to do a dancong varietal taste off. I have previously only had dancong samples here and there so I have never done a proper back to back comparison.