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“I’ve had maybe three Dancongs from Camellia Sinensis and have liked only one (the 2010 Mi Lan Xiang). Nonetheless, I had to order 25 g of this both because of the name and because it’s made by the...” Read full tasting note
Mi Tao is a new Chinese cultivar developed by grafting, and cultivated by the Liao brothers, tea craftsmen with whom we have worked for several years. This Wulong is harvested at an altitude of around 900 metres in the Phoenix Mountains. It has a complex, exhilarating bouquet.
The infused leaves release powerful aromas of peach, lychee and heady flowers, with hints of cereal and honey. On the palate, the liqueur expresses the full range of these same fragrances in a delicate, refined way. Subtle tannins lengthen the distinct persistence of high-quality Dancong-style teas.
An aromatic tea for moments of relaxation.
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I’ve had maybe three Dancongs from Camellia Sinensis and have liked only one (the 2010 Mi Lan Xiang). Nonetheless, I had to order 25 g of this both because of the name and because it’s made by the same producer as their Feng Huang Hong Cha, another tea I love. This note is for the 2023 harvest. I steeped 6 g of leaf in 120 ml of 195F water for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds, plus some long, uncounted steeps.
The dry aroma is of peach, lychee, honey, orchid, grain, and roast. The first steep really delivers on the soft, sweet peach I was hoping for. It also has notes of lychee, apricot, honey, orchid, butter, grain, roast, and tannins, which kind of make the peach feel fuzzy. There’s a peachy aftertaste that reminds me of peach pits. The next steep has a little upfront roast but is mostly peach, orchid, other florals, honey, and lychee. Grain and roast become more prominent in steeps three and four, though the peach is holding strong and the florals are still evident. The aftertaste shifts to grilled peaches and honey. In the next four steeps, I get more charcoal, wood, cream, and florals, although the peach is going strong. The final steeps emphasize charcoal, roast, minerals, wood, tannins, and faint hints of peach.
This may not be the world’s most complex
Dancong, but the sweet, persistent peach makes me happy. It isn’t as heavily roasted as some other Dancongs, although this could be due to age. I’d highly recommend this tea for any peach lovers out there.
Flavors: Apricot, Butter, Charcoal, Cream, Floral, Grain, Honey, Lychee, Mineral, Orchid, Peach, Roasted, Tannin, Wood
