Fenghuang Dan Cong Huang Zhi Xiang (Gardenia Fragrance)

$13.50$160.00

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Oolong Tea

 

Huang Zhi Xiang (Gardenia Fragrance)

 

Appearance: large, elegant, single, open, slightly-twisted flat leaf
Oxidation: 30-35% oxidation
Roasting: charcoal-fired, medium roasting in the traditional manner
Flavor: richly nuanced floral and woodsy, smooth lingering aftertaste brings up the suggestion of sweet flowers
Aroma: floral and seductive aroma reminiscent of white peony and iris
Liquor: amber-colored liquor

 

Wu Dong Mountain
Chao Zhou County (Phoenix Mountains)
Guangdong Province, China

2012 Late Spring Pluck
(late April, early May)

Western-style steeping in a medium-large sized teapot: 20-32 ounces:

Use 1.25 Tablespoons (2-3 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep 2-3 infusions at 2-3 minutes each.Water temperature should be 195°F-205° F

 

Asian-style steeping in a small teapot under 10 oz or a gaiwan:

 

Use 2.5 Tablespoons (5-6 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195°F-205° F

 

NOTE:

 

Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded.
The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use  additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

NOTE ON STEEPING OOLONG:

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This idea works best when the leaf is steeped in a small vessel, but it also works reasonably well using a large teapot. Please refer to our steeping instructions for details

 

Fenghuang dan cong teas are made from fresh leaf plucked from tea trees (not tea bushes) which are known as ‘single trunk’ tea trees. The teas are identified by flavor and aroma profile (floral, spicy, etc) that are classified as ‘fragrances’.

Over 30 different fragrances have been classified and each fragrance corresponds to the genetic lineage of the tea trees. The most delicious teas are from the oldest tea trees ( 100-300 years in age ) which have individual characteristics, growth habits, shapes and fragrances.

The flavor of this 4-year aged Huang Zi Xiang delivers a lovely challenge to the taste buds as it underscores the bouquet of floral notes.  While not as sweet as some of our current dan cong offerings such as Chou Shi or the Yu Lan Xiang, this dan cong has a gentle sweetness and a rich body with an almost chewy texture. Since this tea has been aging for 4-years, there is an elegant, gentle power to the mouth-feel and body of the tea in the cup.

Flavor-wise, the tea has delicate sweet flavors suggesting gardenia and iris blossoms. We also detected a touch of woodsy-ness that balanced these floral qualities quite nicely.