Jade Orchid, bouquet Phoenix dancong oolong
Original price was: US$21.4.US$19.0Current price is: US$19.0.
雪片玉蘭香
Xue Pian Yu Lan Xiang
One of the most common practices in tea naming in the Fenghuang region is giving a tea the name of the flower which the farmer associates the aroma with. Some of such flowers are fictitious, yet some are real. Like this one, Yu-lan, after the flower tree Magnolia denudata, a.k.a. Yulan magnolia. Jade orchid — as the name “Yulan” is translated — is a tree native to the region where Phoenix is.
The tea cultivar itself is relatively new, having been developed locally by a farmer Wei Li Man in the 1980’s. That is why the more popular name for the plant itself amongst local farmers is Li Man zhong, or Li Man’s cultivar.
To me, the winter harvest resembles the flower’s aroma more closely so we select only this for Tea Hong’s Jade Orchid.
This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
In stock
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Net weight: 40 g (1.4 oz) in Kraft-alu pack
Magnolia denudate, a.k.a. Yulan magnolia, or Jade Orchid, the flowering tree that this tea is named after, is a native in this region.
Taste profile:
Nose: Soft, yet prominent sweet bouquet of Yulan magnolia. Hints of nectar. Undertones of sun-dried mandarin peel. Palate: Smooth, refreshing, herbaceous body that is slightly sweet. Soft accents of dried citrous peels. Tings of the freshly picked tea leaf. Sweet, floral aftertaste. Finish: Quenching and cooling sensations that linger.
Infusion tips:
Although this tea can be steeped in a teapot using the international tasting standard, the most enjoyment is brought about by way of short infusion in a smaller vessel. I’d prefer a 100 to 150 ml gaiwan with leaf to water ratio at 5 gram to 100 ml, using 95°C water and initial duration of 30 sec. Increase the duration by increments of 15% as you repeat the infusion. Enjoy each infusion by sharing it in 3 to 5 portions.
Being in the subtropical, this region rarely snows except for some occasions in the higher peaks, such as this in Wudong. So why would the winter oolongs from this place called xue-pian ( snow flakes )?
What is Xue Pian?
“Xue pian” literally translates as snow flakes. It references the days between the lunar calendar’s 20th solar term of Light Snow, or xiao-xue (Chinese: 小雪), or shousetsu (Japanese:しょうせつ), or soseol (Korean: 소설), or roughly November 22 on the Gregorian calendar; and the 21st term Heavy Snow, or da-xue (Chinese: 大雪), or taisetsu (Japanese: たいせつ), or daeseol (Korean: 대설), or roughly Dec 8. It is between these days that winter harvests of Phoenix danongs are made. The 24 solar terms are still important reference tool for traditional farming in the Far East.
Additional information
| Shipping Weight | 90 g |
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| Dimensions | 18 × 9 × 5 cm |
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1 review for Jade Orchid, bouquet Phoenix dancong oolong
Jade Orchid, bouquet Phoenix dancong oolong
Huangshan Maofeng Supreme, traditional green tea
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Pre-Qingming Maofeng:
Huangshan (translate: Yellow Mountain) is an UNESCO World Heritage Site and a China national conservation. Besides beautiful sceneries, it is also the origin for many a fine teas, such as Huangshan Maofeng. The tender young leaf shoot to make Tea Hong's Huangshan Maofeng Supreme is always plucked with one or two tiny immediate leaves before Spring Equinoix, and always before Qing Ming. Always from the few small family tea farms in the high mountains that we buy from. It is a rare quality even in the market in Huangshan, and if you ever found it, would be at a much higher price. Working directly with producers is a principal at Tea Hong. While offering quality at a reasonable price is one immediate benefit that you as a consumer can enjoy, there are more important reasons and not so immediate results that we aim at. Your patronage means great support for our cause.
Two pack options available, 40g or 70g net weight, please choose at below: 
Silver Needle Supreme, traditional white tea
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The first ever modern white tea, Silver Needle that came about in late 18th century withstands time as still the highest quality in the category. Produced in the origin of Fuding with the original pedigree cultivar Fuding Daibai, Tea Hong’s Silver Needle Supreme is a high altitude first flush that distinguishes itself with a subtle yet the most joyful aroma and flavors amongst its peers. The finest and purest of this variety.
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White Peony Classic Floral, traditional white tea
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Finest Fuding Bai Mudan
Slowly cured in the grand tradition in the origin of white teas, Fuding, Tea Hong's White Peony Classic Floral maintains the original character of floral aroma with a sweet, refreshing taste. White Peony Classic Floral is a first flush from a high altitude garden of pure Fuding Daibai cultivar, ensuring the best possible health potency of white tea. We have matured the current batch since Spring 2019 in our environment to ensure the best possible gastronomic experience.
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Huangshan Maofeng Classic, traditional green tea
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Huangshan Maofeng green tea is a must-have souvenir when one visits Huangshan. However, even if you know the way to real teashops rather than tourist traps, a pack of such quality as Tea Hong's Cuiyu would come at a high price. That is why this pleasant tasting and slightly sweet baked green tea is a most popular item not only for our retail, but also export. To maintain consistent high quality, we employ only harvest before the lunar almanac demarkation of “guyu” — the first rain for seeding, around early to mid-April. "Yuqian" — before the rain — is the traditional term for this.
Net weight: 35 g (1.2 oz) in Kraft-alu pack
One of my friends sent me a 7-gram session of this and I knew I had to buy a whole bag. This is good Yu Lan at a great price.
I particularly enjoy how Tea Hong’s Jade Orchid opens up with a fantastic minerality that carries bright and pungent florals, with hints of bananas and citrus which progressively become more apparent up until about half-way through the session, at which point some fruity undertones of mango and cantaloupe become front-and-center in the flavor profile.
In the second half of the session, the tangerine-like citrus notes melt away into something more reminiscent of apple juice, and the florals that were blooming on the front-end of the flavor profile start to mellow out into something more creamy and milky. The texture remains very silky and buttery-smooth.
The finish is graceful, it has a strong mouthfeel with a very long-lasting aftertaste that is like a mango & cream milkshake with micronized glacial rock dust, which creates a kind of electric vibrancy that I’ve come to know and love in good, high-end dancong. I appreciate the subtle nature of this Yu Lan’s depth. It has a kind of charm that slowly creeps up on you and lingers on the palate.
The empty-cup aroma is magnificent. Wet leaf aroma is super deep and complex. Leaf quality is superb… this Yu Lan is hard to beat for its price and carries all of the right attributes that I could hope to find in a premium version of this cultivar.