Danhu Old Bush Song Cultivar, Phoenix dancong oolong
Huangzhi Xiang Dancong
Cutting away from the main trail towards the more visited Zhongxin Yin and Lizai Ping, hidden away behind a spur, there is the quieter Wudong village Danhu. Shaded on the north of the dark rock mountain, it is cool here even at 4 pm on a summer day. The tea forests here are mostly made up of bushes 2 to 3 meters tall. Occasional 3 to 5 meter ones, each occupying a circular clearing around them, grow gloriously with their wide-spread crowns. Tiny patches of vegetables grown here and there under tea trees. The few families here have been tea farmers since their grandfathers remembered. As to when the old bush for our Song Cultivar have been here, no one can really tell.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
This old bush Song Cultivar Huangzhi Xiang is processed to the ideal balance in bouquet and sweetness. Like all genuine Wudong productions of single bushes, there is only one harvest per year per tree, in Spring. The batch size this year is about 5kg and that is actually very good for an old tree. We are offering only a small portion of that.
What really does the name “Song Cultivar” mean?
“Song” refers to a dynastic era in where China is today between the 10th and 13th century. Song dynasty was a golden age of civilisation where the arts, crafts, material technology and even the economy was at its height in East Asia. Tea trees survived from this era and their direct asexually produced offsprings are called Song Cultivars in the region of Fenghuang ( aka Phoenix ). The name is sometimes presented in its pinyin romanised form as Song Zhong.
Creamy rich floral aroma with sweet notes of vanilla, apricot, and mandarin orange. Accents of kumquat flower and honey on earthy, woodsy undertones. Buttery tactility carrying a sweet, round body of great depth. The interplay of minerals, sugars, fragrant oils and citric bites moves and changes in different zones of the mouth in the course of tasting. Refreshing sensations. Quenching, enduring, sweet aftertaste with clear and crisp citrus notes.
Contrary to common practices and concepts in Mainland China, very short infusion with a lot of leaves is NOT going to render the full profile of any finer Phoenix oolongs. If you are skilled in the gongfu style infusion, make sure your leaf to water ratio is good enough to give the tea at least 30 seconds of infusion. If you are able to control a slow and steady filling speed, you can reduce the infusion time by the same amount of water filling time. With this you can add more leaves for an optimum infusion result. Always blanch your leaves first when using such an approach.
The international infusion standard for tasting of 2 g to 100 ml for 5 to 6 min does render an all round taste profile, but not the best potential of this tea.
The amazing character of this dancong reveals itself also with even longer infusion time, say 10 min. Reduce the leaf to water ratio when you want to try that. Use an infusion vessel with better heat retention when so.
It is absolutely alright if you do not blanch the leaves for the first infusion. However, if you have matured the tea till the next half year after its production year or longer, a very quick blanch helps to bring out the full favour a little more easily.
We have let this tea settled for almost 4 months before rebaking it at low fire for enough depth. As long as you keep the package airtight, the tea will keep well providing standard tea storage conditions. Any further processing will destroy its integrity. The tea is good as of anytime you get the package, but if you want to mature it, do not open the bag.
|Dimensions||18 × 9 × 5 cm|
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