JAS-eTea

Phoenix Mt. Wudong Dancong Oolong Huang Zhi Xiang "Gardenia" 2011 Spring Premium Tea is a rare and wonderful experience.

Dancong Oolong tea is famous for its floral fragrance and long-lasting sweetness. In addition, the tea soup thickness is a characteristic that is highly sought-after by many tea connoisseurs.

This Huang Zhi Xiang (Gardenia) Dancong belongs to the gardenia aroma category. It has a natural, strong gardenia aroma that is very unique and pleasing when you smell it and drink the tea. The gardenia aroma is produced during the production process, and only the gardenia tea bush can create this aroma and taste. Other tea bush varieties in Dancong can't produce this aroma and taste at all. After many infusions, the gardenia aroma still persists and some honey sweet taste is detectable on the palate.

This tea is a medium-roasted tea. You may store it at normal temperature for a long time. As an aged tea, this oolong has a better medical effect and is commonly drunk by local people.

All of our Dancong is sourced directly from tea farmers. My tea supplier personally visits the farmers and selects only the finest teas.  

Quantity: 50 grams

Harvest time: 2014 spring

Origin: Guanshi village, Mt. Wudong, Chaozhou, Guangdong province

Picking standard: two or three half-matured tea leaves

Roasting level: Medium-roasted

Shape: tight bar shaped tea leaves

Dried tea color: bloom dark brown color

Aroma: natural and fresh unique floral fragrance

Tea soup color: bright golden yellow

Taste: freshness, mellow, thickness, unique flower taste

Brewing vessel: Gaiwan (120cc) or Yixing tea pot (120cc)

Water: purified or mineral water is the best.

Brewing guidelines: Gaiwan or Yixing pot (120cc): 5-7grams per session (based on personal taste); the water temperature should be about 195 - 209° F.

1) First, warm up the vessels by pouring hot water over the them.   

2) Smell the dried tea fragrance: Put the teas in the vessels, cover the Gaiwan or Yixing pot, and shake the vessels for about 3 seconds, then smell the dried tea aroma.

3) Washing the tea: Pour the hot water into the vessels and pour out the water within 8 seconds.  Smell the tea aroma on the lid first to enjoy the rock tea essence.   

4) First infusion: Pour the hot water into the vessels again, and steep for about 10-25 seconds (based on personal taste)

5) Subsequent infusions: The time for the successive infusions can be 5 seconds longer than the previous infusion.

Infusion numbers: at least 15 times

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