Mi Tao Xiang (Peach Fragrance) is a Fenghuang Dancong Oolong of the Laocong variety which means that (allegedly) it’s made exclusively from leaves picked from trees that are quite old. However I haven’t counted the knots on those trees so take that with a grain of salt.

Dancongs are usually defined by their fragrance and this one is named after peaches, however I found the smell of the dried leaves to be more reminiscent of a fruit juice, with blackcurrant and grape notes coming out after the leaves have been heated, surrounded by a typical roasted aroma. There’s a subtle fruit-juice flavour in the infusions that evolves into more of a relish, fermented fruit style over infusions. This fermented fruit aroma is most noticeable at the bottom of an empty cup and when breathing out after drinking. Every one of these observations was very subtle, and you have to pay attention and take your time to notice it and enjoy this tea fully.

The traditional Chaozhou (a city near Fenghuang where Dancong teas are grown) way to brew dancongs involves stuffing a tiny teapot or gaiwan with as many leaves as you can physically fit in it and instantly pouring the tea out after adding boiling water. This method is quite fun, but the first few steepings will usually be quite strong and bitter, if you want to counter-act this you can use not quite as many leaves, or start off with cooler water. You can also just brew it like any other oolong, but you might not get as much out of it as you could doing it the traditional way.