Huangzhi Xiang Classic 2017
Fragrance of Kumquat Fenghuang Dancong
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.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
鳳凰單欉 慢焙 黃橘香*
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.
* 依鳳凰單欉前輩黃柏梓解析，通俗寫作黃枝香之原名應為黃橘香。英語音譯本應為Huangju Xiang，惜潮州口音之北京語音譯Huangzhi Xiang 已在西方流行，本行未作特地解析更正，以避大費周章。然對理解中國方言者則毋須多費唇舌，故正名之。