Let me begin by saying that trying this type of tea known as ‘Phoenix Oolong’ has a lot of potential to change your whole outlook on what tea is and what it’s capable of other than just being a beverage; and also how much money you may be willing to spend on it in the future. If reading this short article interests you at all, there’s another product I sell which is ‘the definitive superior version’ of this tea called ‘The Mirage of Penglai‘. That article contains much more depth and content.
This tea is a Phoenix Oolong, which means it has provenance from Southern China, specifically Eastern Guangdong within the Chaozhou city limits. Phoenix Oolongs are dark in oxidation and share some similarities to Fujian’s ‘Rock Oolongs’ but in general, are fruitier and more floral tasting. This is high level phoenix oolong (arguably 7/10 on the world scale) that I’m using as my entry level to showcase the wonders of the style for a reasonable price. When I say ‘entry level’ its obviously still quite expensive but the price of phoenix oolong can reach ridiculously high and if you try to save too much money with them, you will not be exposed to the attributes of what makes them special. To me this is the lowest grade where its ‘special qualities’ are obvious to everyone, so this should be a wonderful option if someone wanted to try a tea which will exists as liquid art, not just a beverage.
Beyond the scope of the 5 basic tastes of (sweet, sour, salty, bitter, and umami) there are foods that have alternative effects such as mint and cucumber that have cooling effects. Foods like cinnamon and ginger that have warming effects. Spicy irritable heat with capsaicin, and the numbing heat caused by sanshool found in Sichuan peppers. Good Phoenix Oolongs deliver a sensation that feels cooling like mint, with a warm flavors focused around fruity/floral/bitter.
Phoenix Oolongs have many cultivars, but Mi Lan Xiang (this tea) is probably the most famous. People tend to prefer it because its flavor heavily leans into fruit. Things like pomelo, nectarine and peach.
Mi Lan Xiang’s fame is getting to the point where some fancier cafe’s are starting to serve it as part of their specialty tea programme (at least in Calgary) but they’re stopping before the point where it’s magical. If you can buy a pot of Mi Lan Xiang in a cafe for less than $10 I’d be very skeptical about the quality of it. If it’s your first time trying it, I would suggest for you not to let it become your foundational experience.
If you’re a seasoned Mi Lan Xiang drinker, you’ll be pleased to know this tea is from Wudong. In comparison to the Dan Zhu Lao Cong version this has a more intense flavor initially with simpler aromas, and not as much resonance in the finish. In the grand scheme of tea the complexity of this is still crazy, and the finish is still beautiful. It’s absolutely one of the best teas that I sell.
