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Dancong Oolongs

The Location

Guangdong province in on the coast of China. Tea growing is largely in the Phoenix Mountains on the eastern side of the province. Mt. Wudong (Wudongshan) is one of the more well-known. It is a tall mountain within the greater Phoenix Mountain area, and is home to the most pure, natural Dancong tea groves and clean processing out of all of the Phoenix Dancong tea regions.

The tea trees used for these oolongs are let grow to their natural height and form a trunk instead of being kept pruned to bush shapes. Their name “Dancong” refers to this single trunk. The roots can dig deep into the mineral-rich soils of Phoenix Mountain.

Some Dancong Oolongs

  • guangdong-shown-on-china-mapb.jpgDa Wu Ye (Big Black Leaf) - Big black leaf pieces (thus the name) with an aroma like sweet apricots. A pale yellow color of the liquid, fruit blossom aroma, and floral flavor with a touch of fruity sweetness.
  • Huang Jin Pian – A wildly yellow appearance and a much lighter aroma than the typical heavy-roasted Feng Huang Dancong-style pickings.
  • Huang Zhi Xiang (Gardenia) – It has a natural, strong gardenia aroma (achieved during processing) that is very unique and pleasing when you smell it and drink the tea.
  • Jiang Hua Xiang (Ginger Flower) – A natural ginger flower aroma is quite enticing and takes a really skilled tea master to process the leaves just right to bring it out.
  • Mi Lan Xiang(米蘭香, “Honey & Orchids Fragrance” or “Osmanthus Fragrance”) – The floral aroma is achieved during processing – nothing added.
  • Xing Ren Xiang (Almond Aroma) – The light honey mixed with strong almond creates a complex mouth feeling after sipping the tea liquid and a deep throat feeling.
  • Yu Lan Xiang (Magnolia) – A unique and very natural magnolia aroma compliments the honey taste. No added flavorings needed.
  • Zhi Lan Xiang (Irises & Orchids Fragrance) – The tea liquid has a sweet honey flavor and orchid aroma with no bitterness or astringency.

Infusing Cautions

  • Keep the water temperature of around 175°F.
  • Use water of high quality, preferably spring water or filtered tap water.
  • Keep infusion time to about 1 to 3 minutes.
  • Don’t waste it – you can infuse the leaves 6 to 8 times, maybe even more.

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