Fenghuang Dan Cong Huang Zhi Xiang (Yellow Twig Fragrance) Wild-Grown Tea Trees

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Oolong Tea
dan cong

 

Huang Zhi Xiang
(Yellow Twig Fragrance)
Wild-Grown Tea Trees

 

Oxidation: 30-35% oxidation
Roasting: charcoal-fired, medium roasting in the traditional manner

 

Appearance: large, elegant, single, open, slightly-twisted flat leaf
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

2019 Late Spring Pluck
(May & June)
Wild-Grown Tea Trees

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.

This season, 2019/20, for our offerings of spring  dan cong teas, we looked to the cultivars and “fragrances” that have been the classics that have been reliable and persistent throughout the years.

We have been blessed with offerings from trees that are grown both lower down the mountain and not; plucked from younger tea trees and yet also having a representative selection of leaf from older trees.

We were looking for tea with good flavor; concentrated solubles for re-steeping; potential for resting and ageing (with hopefully improvement over the years and not just good ‘keep-ability’; and all at a reasonable, or at least competitive, price.

Dan congs can quickly become 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 always consider ease-of-steeping when tasting dan congs, because we know that older, larger leaf dan congs can be notoriously difficult to steep successfully. And for our many clients who are not that familiar with oolongs in general and dan congs in specific, our goal is that the drinking of the tea should be fun and relaxing, not stressful and challenging-to-appreciate!

So, while our 2019 dan cong selections are generally less expensive than some of the aged & rested dan cong teas that we have had in inventory in years past, several are slightly higher than what we had last year, but will offer both good taste now, and the ability for you to age them or not, depending. Any ageing will mitigate cost, as these teas only continue to rise in 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 our Chou Shi or current Yu Lan Xiang. This Huang Zhi Xiang has a gentle sweetness and rich body with an almost ‘chewy’ texture. This fairly dark oolong has an elegant mouth-feel and smooth body in the cup. Its flavor is suggestive of the sweetness of roasted apricots or ripe peaches.

There are delicate sweet florals in the cup suggesting white peony and iris. We detected a touch of woodsy-ness too, that has been contributed by the fact that the trees are wild-grown; this balances with the floral qualities quite nicely.

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img-more_aged New Tea, Rested Tea & Aged Tea