Yummy. I’ve tried both this and the Mi Lan Supreme, and while my inner tea snob prefers the Supreme, this less expensive version is still a very good example of Mi Lan Xiang and has an amazing price to quality ratio. The inherent honey and nectar-like characteristics are the focal point of the journey that unfolds over the course of a long and thoroughly enjoyable gong-fu session. Thick yet smooth, with a powerful mouthfeel and a graceful evolution of flavors and sensations across the full session, this one captures the essence of what makes Mi Lan Xiang among the most popular and most famous of all Fenghuang cultivars. It’s juicy, fruity, and peachy-sweet with an oily quality that sinks deeper and deeper into the palate with every sip. The undertones of honey get stronger as the cup cools, but it never loses the clarity and smoothness in the body even when the soup is left to cool down to room temperature. It maintains a consistently elegant flavor profile no matter how you brew it or how you drink it. I love the dynamic nature of this Mi Lan, it responds very well to being brewed up in the gong-fu style, but I actually prefer to brew this Western-style because you can see the full breadth and depth of flavors this tea has to offer in every sip. I could comfortably keep both this and the Mi Lan Supreme in my stash – the Supreme would be for gong-fu infusions, and this one would be for Western-style infusions.
