I thought this tea had a balanced, sweet/floral/toasted flavor that was noticeably different at different brewing temperatures.  At higher temps, a toasted almond flavor was very present, and the aftertaste was sweet.  At a lower brewing temp, I couldn't detect the toasted almond; honey and flowers were very present, and the aftertaste was floral.  I really enjoyed this tea both ways.  On the third steeping, the tea started to taste dry (this may be due to the fact that I was stressing the leaves a bit by introducing inconsistent brewing temperatures which isn't ideal for the leaves.)  I plan to compare this Mi Lan Xiang with the Mi Lan Xiang from Kong Mountain teas (one of my other favorite tea suppliers), tomorrow.     

Brewing method: Gong fu with Yixing teapot dedicated to Dancong oolongs

Brewing temperature: I don't have a temp controlled kettle; I tried the tea with both moderately hot (string of pearls) and very hot (crab eye) water

Scent/flavor notes in order of dominance (based on what I first noticed):

Dry Leaves Scent: cocoa, fresh hay, honey, gypsophila/baby's breath

Wet Leaves Scent: wood ash, char, plum, stone, medicinal cherry (sort of like the base flavor of a Luden's cough drop), cannabis

1st steep (very hot water): Toasted almond, red berry, rock sugar sweetness in the aftertaste which was really lovely

2nd steep (moderately hot water): honeysuckle, wood, aquatic flowers

3rd steep (back to very hot water): toasted almond, dry, plum, rock sugar sweetness in the aftertaste



First Tea Review: Eastern Leaves Dancong Mi Lan Xiang Honey Orchid