tag:blogger.com,1999:blog-5896101085985164789.post2128878420467006291..comments2024-03-28T07:54:44.807-07:00Comments on Tea in the ancient world: Ya Shi (duck shit) and Mi Lan Xiang Dan Cong from Wuyi OriginJohn Bhttp://www.blogger.com/profile/00485492978163517529noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5896101085985164789.post-13213144870887239892017-07-23T19:28:08.316-07:002017-07-23T19:28:08.316-07:00I really appreciate comments that are actually rel...I really appreciate comments that are actually relevant and informative feedback. They're almost all nonsense that includes a link posted by spam bots. I'm glad that you both also had positive experiences with Cindy's family's teas.John Bhttps://www.blogger.com/profile/00485492978163517529noreply@blogger.comtag:blogger.com,1999:blog-5896101085985164789.post-70521000321545358872017-07-23T12:50:49.874-07:002017-07-23T12:50:49.874-07:00In my own experience, if you got the "A"...In my own experience, if you got the "A" versions from Cindy this year, it will be difficult to get better Mi Lan or Duck Shit than those. <br />Patricio Hurtadohttps://www.blogger.com/profile/09282575569439926412noreply@blogger.comtag:blogger.com,1999:blog-5896101085985164789.post-91756069833181520042017-07-23T02:37:45.023-07:002017-07-23T02:37:45.023-07:00Agree to some extent. I've been tasting differ...Agree to some extent. I've been tasting different Mi Lan Xiang and found them to be quite distinct. I wouldn't say one was better than other, just that they show individual character, regarding to taste, smalle and astringency levels. Perhaps that's the way true Dan cong (Single bush) is meant to be.<br />Where I perceived bigger differences was in roast integration. Poor processed dancongs (and Yanchas) show ash/smoke/burnt flavours, while better processed don't. That was the case of Cindy's husband dancongs.Biplazahttps://www.blogger.com/profile/06133207487657584688noreply@blogger.com