Gardenia Fragrance is aroma, flavors and the artistry of the tea maker. A Dan Cong style oolong harvested on the famous WuDong Mountain, it is a ladder-harvested tea that was processed to a small lot in 2001. Tea was then packaged into specially designed steel cans with a liner. The tea has been stored in our warehouse in the interim. The long, slender rich-brown leaves are edged with a soft yellow color that steep to rich ambrosial notes. Sourced from a single tree on a terraced, high-mountain farm at about 1800 meters, this lot is rare and offers the lover of tea a glimpse into the artistry of the world famous Phoenix Bird Dan Cong oolongs. Rare lot # HZX-1.
Why we selected this lot. This lot is an exceptional tea in appearance (leaf size and shape), aroma and most tellingly, taste. The leaves are large & edged in yellow, a coloration that is rarely found any longer. These leaf characteristics speak to an earlier period in China's tea market when Dan Congs had not yet reached the level of domestic and world popularity they now enjoy. These attributes combined with its wonderful taste highlight the quality of this tea. The lot is handmade in the traditional style, the leaves were plucked using ladders, sorted, withered, then using wood heat to process the leaves. This special lot is the result.
Facts about this lot. This lot was harvested in 2001 on a small farm located near Chao Zhou city, in the Phoenix Mountains of Guangdong Province. Farm is located on WuDong Mountain, Fenghuang area. Lot was made with a local varietal called "Chao Lan Xiang". The roots of the trees reach deeply into the mineral-rich soil and subterrainian fresh water springs nourish the trees. Generally, it is held the first steep is for aroma, in the 2nd & 3rd steeps the flavors open more fully.
Taste Profile. We think it offers the nectar-like tastes so characteristic of a well-made Dan Cong style oolong. As the leaves unfurl, minerals and carefully shaped flavors are evident. With great care, the tea maker has worked the leaf to a nectar-like sweetness that is soft on the tongue and sweetly lingering. Flavor is complex as it finds new flavor notes with each steep. Note, this tea is strong, one will feel its warmth. The leaves will steep multiple times.
Brewing suggestions. We find this style of oolong is best infused with water at boiling temperature. This will hasten the opening of the leaves and release of aromas. Use a round tablespoon of leaf for 8-12 ounces of water. Rinse the leaves briefly and pour off the water. Then re-infuse and steep for 1.5 minutes and taste. If more leaf is used, shorten the steep time. Between steeps, drain all water from the leaves and enjoy multiple (5-7) infusions.