Flavor and aroma descriptors are fascinating.
Take two people drinking the same batch of tea steeped for the same amount of time in the same cup and both could still pick up different nuances. Step beyond that though and think about some of them.
Tar. Granite. Compost.
Not many who say that a tea has these characters but even if they do you have to wonder, so… did you chew on some tar? Lick some granite? Perhaps it comes down more to the aroma seeping into ones nose and enveloping the liquid flavor? Why get so philosophical?
This tea is intense, that’s why. It teases with a toasty earthy aroma that quickly dissipates the moment th water is poured on the leaves. High minerality in flavor.
I probably did like a rock or two in middle school. Master Zhang has perfectly roasted this tea to create notes of honey that pair so deeply with the toast notes. Steeped for over three minutes and it gives me hints of bourbon! Stop playing with me!
Want to Know More About This Tea?
Leaf Type: Oolong
Where to Buy: Verdant Tea
“Mi Xiang” is literally honey fragrance, and a few sips give credence to the name. In other finishing styles, honey usually takes a backseat to more powerful florals and fruit flavors in Tieguanyin, but Master Zhang here has brought out the subtle, thick and rich honeyed quality of Tieguanyin through his precise roast. We have so much respect for Master Zhang’s values in roasting tea. So many workshops will roast to impart heavy handed roast flavor, and in doing so, burn their tea and compromise its original integrity. Master Zhang roasts slowly and with perfect precision so that even a tea this dark tastes only of itself and not of roasted flavor. The result is a tea full of honey, toast and oak, a cozy delight in cold months.