#dancongoolong

Back with another Dan Cong from last year’s stash! This time I’m tasting, Yu Lan Xaing, which translates to “Magnolia Aroma. While the majority of the Dan Cong’s I purchased were from a spring harvest, this particular one comes from the November winter harvest. While there is no doubt that spring harvest teas deliver the best product, winter harvest teas can also produce amazing tea, and in my opinion, they are quite too commonly overlooked. In fact, and a side by side tasting I did last year of the same tea of the same year, but two different harvests really showed not only the differences between the two harvests, but also just how tasty winter harvest teas can be.  

The dry leaf has an immediate fresh type of aroma. Almost like the smell of spring air when the flowers are in bloom. I detected a slightly vegetal aroma which I don’t find too often on Dan Cong teas. Also found it to have a subtle tart fruity notes that reminded me of plum sauce. The floral notes I would normally expect came out of the wet leaf. A heavy floral melody of flowery potpourri, orchids and the expected scent of magnolia. The strength of the floral notes were very similar to a the strong perfume of a flower scented shampoo or hand cream. I detected the plum note again, as well as the vegetal note I found on the dry leaf. 

It was on the brew that the vegetal notes I had been detecting finally came. An odd flavor to find on a Dan Cong, when compared to the much more usually fruity flavors. The tea has a thick body, with a warm buttery mouthfeel, followed by a sweet corn like vegetal flavor. It has a hint of magnolia floral notes and a soft and subtle fruity finish. The second infusion was a bit sweeter, but still very buttery and creamy, with less of the vegetal flavor and a strong presence of aromatic magnolia. By the 4th infusion, the brew was dominated by the magnolia and flowery perfume, with the buttery and vegetal notes having disappeared, but remained quite creamy. 

This winter harvest tea brought many different aspects of Dan Cong’s I had yet to experience. I was a little put off by the vegetal flavors, but learned to appreciate them in this form. While this tea isn’t the best Dan Cong I’ve had so far, it’s nowhere near being the worst. It’s got great flavor and a strong aroma with unique characteristics, but ultimately, it’s not one I want to keep around full time. However, I will enjoy what I have while it lasts.

Continuing through by pile of Dan Cong Oolong’s from last years, I’ve come to one of the most famous Dan Cong’s, Mi Lan Xiang, which translates to “Honey Orchid Aroma”.

The dry leaf has a strong juicy perfume. Notes of sweet summer fruits, poached peached in syrup, strawberry and a warm note of toasted almond. The wet leaf unleashed a heavy floral bouquet of jasmine and orchids, backed by fruity notes of sweet stone fruit, white grape and longan fruit. 

The brew is intoxicating. It has a medium thickness with a soft sweetness like honey and simple syrup. Flavors of white grape and longan with peachy undertones, just as the wet leaf led me to anticipate, while a scent of orchids fills the nose while drinking. The second infusion has slightly stronger sweetness of rock candy and grape, and a delicate floralness. The combination was very similar to a grape Long Long Man. By the third infusion, the floral aspects of the tea has taken over, backed by undertones of sweet candy like fruitiness.  

The taste of grape and longan linger on the tongue after swallowing with a honey like sweetness.

This oolong no doubt is headed to the permanent collection. I’ve read several reviews on this type of oolong before, and after now tasting it, I can see why the love for this tea is so prominent. It’s pure and invigorating. Just a simple smell of the wet leaf is enough to blow away your stress and leave you stranded in a sweet and peaceful, tea filled serenity.