Golden Dawn is in a class of high-mountain Dan Cong style oolongs that were tribute teas during the Song Dynasty. This lot was harvested in 2002 from aged Oolong trees estimated to be well over 80-100 years old. The roots of these trees now reach deep into the rich soils of the Phoenix Mountains, drawing minerals and spring water in an environment deemed perfect for developing strong, nuanced flavors. Its long, elegant reddish-brown strips of leaf turn green and with reddish color edges with steeping. Lot No. 88.
Lot Notes. This lot is now 22 years in age. It has been carefully stored in steel cans made specifically for preserving this tea. Its comparatively large leaves are uniform reflecting skill in the pluck and handling of the leaves. This lot was handmade by a local tea maker in a small village in Chaoan County, in the Phoenix Mountains of Guangdong Province.
Tea Facts. Harvest date is 2002. Small farm, source trees are on the slopes of Wu Dong Mountain, at an elevation of approximately 1000 meters. Lot is a blend of various trees and then graded. Leaves are harvested in the late afternoon; withered and then an arduous processing begins. This lengthy processing shapes the leaves and develops the complex flavors and natural sweetness of the varietal.
Tasting Notes. Leaf aroma is peachy, enticing. Steeped, the leaves yield a clean, orange-brown liquor. The flavors of this tea verge on intoxicating. It is nectar sweet. There is also a light "tangy" side. Notes of honeysuckle or golden honey come through as well. Some roasted, woodsy notes in the finish.
Brewing Suggestions. For up to eight ounces of water, use a teaspoon of leaf. For 8-12 ounces, use a tablespoon of leaf. Using boiling water, rinse the weaves to “awaken” them and pour that water off. Re-infuse and steep for about 1 minute to 1.5 minutes and taste. The first steep is known for its aroma. In the 2nd steep the leaves begin to open and release their nectar. This tea will steep 5-7 times.
