Fenghuang Dan Cong
Fenghuang Cha originates in the Fenghuang Mountains in Chao’an County, Guangdong Province. The reason that it is called Fenghunag Dan Cong is because each individual tea plant has a unique look and taste and therefore needs individual plucking, individual processing, storage and retail. There’s a story that the Song Dynasty Emperor was very thirsty when passing by Wudong Mountain. The local villagers offered him Hong Yin Cha. He was impressed by the tea.
Color: yellowish brown, lustrous
Liquor: clear, bright gold
Aroma: natural floral
Brewed Leaves: green leaves with red edges
Wudong Dan Cong – Almond
$8.00 – $140.00
Dry leaf: Light floral, sweet potato
Liquor colour: Orange-tinged gold
Liquor aroma: Sweet-malty
Flavour: Steady, long-lingering, balanced floral
Mouthfeel: Instantly and consistently thick and full
Gaiwan Lid: Almond meal
There is something truly amazing, almost magical, about Ju Duo Zai (almond cultivar) Fenghuang Dan Cong from Wudong Shan. Plucked from Ju Duo Zai trees around 40 years old, this tea delivers on the promise of Wudong’s greatness. The skilful roasting process left the tea with no trace of ‘fire flavour’. The unbrewed leaf has the slightest hint of dry grain and cereal and the wet leaf tickles the nose with subtle hints of almond. The first infusion is delightfully sweet and well balanced. It released flavours of creamy almond extremely evenly and the sweet sensation persisted in my mouth for a long time. As we progressed through more than 15 infusions, the profile of sweetness and creamy almond remained steady for about 5 infusions. As we moved into the later infusions, the wonderful floral fragrance of Dan Cong began emerging, blending perfectly with the delightful almond flavour. Fans of Fenghuang Dan Cong, looking to experience the divine taste of Wudong Shan or looking to recapture that wonderful memory will love this tea.
Wudong Village on Wudong Mountain, Chaoshan Area, Guangdong Province.
April 21, 2016
5g/125ml at 100°C for 45 sec, add 10s for successive infusions. More than 12 infusions.
Sealed well in a cool, dry, dark location.
Bai Hao Oolong
Bai Hao Oolong is known as Peng Feng Cha. The more buds in the tea, the better the tea grade. When the liquor cools slightly, drip in a few drops of good brandy to enrich the tea taste. This is one of the reasons it’s known as champagne oolong. Over a hundred years ago, Queen Victoria was impressed by the look and taste of the tea and named it Oriental Beauty.
Shape: prominent white fuzz
Color: red, white, yellow, green, brown
Aroma: ripened fruit and honey
Brewed Leaves: intact buds and leaves
Wenshan Bao Zhong
Wenshan Bao Zhong has a long history. It’s representative of northern Taiwan tea, “Wenshan Bao Zhong in the north, Dongding Oolong in the south (北文山，南冻顶)”. In the early rule of Guangxu Emperor during the Qing Dynasty, Wenshan Bao Zhong was tributed to the royal family in the form of wrapped cubes, 4 liang (around 200g) of tea wrapped by 2 pieces of square paper into a cube shape, and sealed with tea named and retailer mark. This wrapping protects the teas. The best ones come from the Wenshan area in Taipei and is therefore commonly known as Wenshan Bao Zhong.
Shape: tight, curly at the leaf tips
Color: dark green, frog skin color
Liquor: light yellowish green, bright
Brewed Leaves: green leaves with light red edge.