Produced with the leaves from the cousin of our Song Cultivar, Tea Hong’s Huangzhi Xiang Classic is baked with more depth and thus a classic Phoenix oolong finish. Like all other tea of this family, patience and expertise in proper finish-processing and maturing is critical in delivering quality. It is a traditional art that has been largely forgotten. We are bringing it back at Tea Hong. The taste quality of this very Fenghuang Dancong tells you why this heritage matters. It is also the reason one may pay more elsewhere for a tea of the same name, but not quite getting the same level of enjoyment.
Scent of the blossom of kumquat carried in a creamy overtone with accents of freshly baked gingerbread, nutmeg and peach. Silky liquor. Bright, lively infusion with distinctive tangerine and kumquat accents and the after-rain smell of highland forrest. Pleasant, long lasting tinkling sensation that is almost like effervescent. Long, mouth watering aftertaste and malty freshness.
This oolong is not to be confused with its cousin, the thorough breed Song Cultivar Huangzhi Xiang. The latter is always baked to a slightly lighter degree for a balance of all its taste properties. Difference in the tree’s biological inheritance and even better environment also give the grander tea its distinction.
On the other hand, Huangzhi Xiang Classic is superb value for every gram of taste the dollar can buy.
While it is absolutely fine to use this tea in gongfu tea-making, conventional longer infusion is also able to render the taste profile well, as do all classic style Phoenixes. If you take this route, make sure you use an appropriate leaf to water ratio and brew longer than normal. Drain all the liquid into a decanter once the desired time is reached.
Try 1.5 g per 100 ml, 6 min in 500 ml pot or smaller; 1.2g per 100 ml, 8 min in larger pots. Adjust ratio to preference. Increase infusion time by 50% on each repeated infusion. 95°C infusion temperature.
While you can get many repeated infusions in gongfu style, expect 2 times only in the longer approach.
Although the name rougui is the same as that variety from Wuyi, this tea is from a pure breed Fenghuang Dancong Shuixian cultivar. Sexual propagation of tea trees does give happy surprises and this is an example of it. Discovered and isolated in 1970 by a horticulturalist Mr Wei and has maintained a low profile to avoid unneeded trouble during the height of Cultural Revolution, the cultivar Fenghuang Rougui Xiang Dancong is only gradually picking up attention recently. Not all farmers are doing it right. It is a slow growing tea and only one harvest per year. We think every leaf is worth the search.Net weight: 40 g (1.4 oz) in Kraft-alu pack
Song pedigree tea cultivar Huangzhi Xiang distinguishes itself from others of the same name not only by its living ancestor that has been carbon-dated back to the 13th century (late Song), but also by the elegantly complex taste and aroma of the tea it yields. That is why it is the most revered of all Phoenix oolong in its own origin and at the nearby Gongfu Tea Capital of the World — Chaozhou.Net weight: 40 g (1.4 oz) in Kraft-alu pack
For real aficionados who would not be satisfied until they have discovered a deeper depth, a rounder fullness and a more lingering sweetness, we’d go overboard to offer the extreme. Rarest small batches of leaves from special bushes individually processed only by top masters. Such as this supreme quality Milan Xiang Dancong. For those who demand more potential from the leaves for fulfilling their infusion skills. For thirsty souls seeking a moment of tranquility in the depth of the tinkling after-sweetness of Honey Orchid Supreme.Net weight: 40 g (1.4 oz) in Kraft-alu pack
A great showcase for why the name of the tea came about centuries ago, great discipline in the use of fire distinguishes Cassia Extraordinaire from most other Wuyi varieties with a supple, deliciously floral and delicate scent balanced with a full, lively body. This is Wuyi Cassia at its best.Net weight: 40 g (1.4 oz) in Kraft-alu pack