What our customers say

Fenghuang Rou Gui is an exceptionally rare cultivar, and makes for a very intriguing experience for the seasoned dancong aficionado who has been around the block with many of the usual Shui Xian hybrids.

This dancong is incredibly creamy and smooth, with a velvety texture and an oily viscosity to it that quickly spreads throughout the mouth and coats the entire throat as I continue to work the magical soup down into my belly.

The evolution of flavors and textures is stellar; across the full session, there is much to appreciate in every sip, and as I continue to work my way through the tea, it’s hard to miss the “wow” factor that these leaves bring. This is seriously impressive.

The initial sensations remind me of freshly churned butter and heavy cream infused with a touch of sweet cinnamon; it’s soft and round with no discernible edges to it, and has a warming spicy quality. The mouthfeel is doughy and chewy, like freshly baked scones or shortbread.

As the silky-smooth buttery notes melt away on the palate, they reveal a gorgeous bouquet of florals which remind me of white magnolia and lilies – but not just the blossoms, I’m talking about the stalks and stems too. This is a very three-dimensional experience, with great depth and nuance in every aspect of the flavor profile.

The milky, flowery notes get stronger even half-way through the session, and are joined by a powerful and characteristic dancong minerality which adds a lot of texture to the mouthfeel. It isn’t aggressive, but adds a touch of sharpness that gently cuts through the smooth, buttery-like qualities initially perceived on the palate, leaving behind what is undoubtedly a vibrant and earthy note of ginseng with slightly tart undertones which remind me of hibiscus flowers and cherries.

Towards the end of my session, those fruity undertones start to rise to the surface of the flavor profile, carrying with them a distinct fruity sweetness that is seamlessly integrated with notes of ginseng root soaked in cinnamon oil.

My favorite part about this tea is just how complex the mouthfeel is, and how much it changes over the course of a good, focused session. If you are a fan of the Jiang Mu cultivar, you don’t want to miss this one, it will certainly elevate your appreciation and understanding of Fenghuang dancong.

Happy that you have enjoyed this Oriental Beauty. A quality batch like this one does not come by every year. More than any other oolongs, in order to achieve its signature taste profile, it is highly dependent on the weather. The young leaves have to be bitten by the local green leafhoppers to an optimum degree before harvest. The amount of this tiny little bug is very much related to the weather. An under-bitten harvest would not yield the unique biochemistry that will make the taste elements in the final tea. When over, the leaves will not be able to bear the withering length and amount of rolling to make the tea. In another word, this tea is a gift from Nature as much as the result of Human’s ingenuity and dedicated efforts.

a good tea

TeaHong describes this tea accurately: sweet, smooth, etc… In order to achieve the tea’s profile, paying attention to the water’s temperature and steeping time is needed.

Now I understand a bit about tea maturity

I have heard about it but this is the first tea that has made me experience the interesting thing about tea maturity. I bought the first pack in 2012 because I had read about Leo’s name in a tea merchant’s catalogue here in Switzerland. It was great taste and good value, but when I opened a second pack that I bought last month, the aroma of the leaves instantly tell me it had already become something else. The sweetness was less obvious but much deeper with a prominent ‘woodsy’ tone. The infusion much deeper and mellow and the taste longer. There is something dancing on the taste buds that I don’t think I can write even in German. Maybe it is music in tea taste.

I am just so disappointed that it is sold out now. I hope the new stock will mature to the same wonders!

TR
Zurich

Hello Mrs Ngo, normally we inspect our pre-Qingming green teas around early to mid April but need quality assurance processes for another two weeks. So likely to be late April the earliest. Will send mass newsletter to all registered customers when available.

That really is a refreshing way of comparing the two tea, and come to think of it, quite accurate!