2016 Fenghuang Dan Cong Huang Zhi Xiang oolong tea

Fenghuang Dan Cong Huang Zhi Xiang (Gardenia Fragrance)

$11.00$160.00

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Oolong Tea
dan cong

 

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: woodsy, smooth, lingering aftertaste suggesting roasted apricots and peaches
Aroma: light floral 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)

Note on Steeping Oolongs:

 

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.

 

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.

 

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

 

 

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.

For 2016 spring we selected dan cong teas that have been grown lower down the mountain and plucked from younger tea trees. We were looking for tea with good flavor and long-lasting qualities for re-steeping at a reasonable price. Dan congs can quickly become very rarefied and very expensive when certain conditions exist: elevation of the tea garden, age of the tea trees, the number of tea trees being plucked, etc. We also considered ease-of-steeping for this years dan congs, as we realized that older, larger leaf dan congs can be notoriously difficult to successfully steep.

So, our 2016 dan cong selections are less expensive than the aged & rested dan cong teas we have in inventory from several years past, and offer good taste at an ‘everyday drinking’ price.

The flavor of this Huang Zi Xiang is super accessible and the tea is easy to steep. It has a bouquet of light floral notes but is not as sweet in aroma and flavor as some of our current dan cong offerings such as Chou Shi or the Yu Lan Xiang. This spring’s Huang Zhi Xiang has a gentle sweetness and a rich body with an almost chewy texture. This tea has an elegant mouth-feel and smooth body in the cup. The flavor is suggestive of the sweetness of roasted apricots and ripe peaches.

There are also delicate sweet florals in the cup suggesting white peony and iris. We also detected a touch of woodsy-ness that balanced these floral qualities quite nicely.