Xiang Dancong (Phoenix Oolong)
- 2 oz., sold in a black tea caddy, or 1 oz. sold in a copper bag
- Catagory: Oolong
- Grown: China, Guandong, Fenghuang ("Pheonix"), Wuding
- Organic and Biodynamically grown, but not certified
This tea hails from fine mastery, select first flush, and high-altitude growth creating the Artisan Milan Xiang Dancong Oolong. It is highly esteemed by tea enthusiasts. Extremely limited annual production from the Phoenix Region of China (normally limited to a few thousand kilos total), the preponderance of each harvest is reserved for local elites and hardcore Phoenix oolong aficionados. Plucked from single trunk trees.
In the cup: Bright and refreshing with a buttery aroma and high notes of floral and honey, accents of moss and sweet roots. Bouncy and full-bodied. Some suggestion of tangerine with malty aftertaste.
In the mood: Great transitional tea if weaning yourself from your morning cup of coffee. This is a happy tea with a bouncy step. An excellent tea to serve the bridge club or the book group … this is “spot of tea” at its finest. Terrific intro to oolongs.
In the know: This tea comes from trees, known as single-trunk tea trees. Categorized by flavor and aroma profile (“fragrances”), there are over thirty different fragrance classifications and each corresponds to the genetic lineage of the tea tree.
In the brewing vessel: 2-3 Tbsp.(4-5g)/ 8 oz. water (240ml)/ Temperature: 190-205 F(85-95 C): Fish Eyes/Dragon Eyes (Please see “Five Stages of Bringing Water to a Boil.”)/ After a few seconds, discard first pour and refill the pot. Steep 20 seconds to one minute. Do not leave tea leaves in the water. Can be infused up to ten times, with longer steep time with each go. Dazzle your guests by brewing this tea Gong Fu style using a Yixing clay pot and a high leaf-to-water ratio (usually approximately 100 ml water to 5-6 tablespoons of tea, brew for approximately 20-30 seconds).