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Gui Hua Xiang “Osmanthus Aroma” Dancong (2024 Spring)

Gui Hua Xiang “Osmanthus Aroma” Dancong (2024 Spring)

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Type
Oolong Tea
Origin
Mid-to-High Mountain Region, Fenghuang Mountain, Chaozhou, Guangdong Province, China
Cultivar
Gui Hua Xiang Qunti Zhong
Elevation
680 m
Steeping instructions
Portion: Each packet contains 7 grams of tea, intended for a single serving. Water Temperature: Use boiling water at 100°C (212°F) for all infusions. Vessel: A gaiwan is commonly used in Chaozhou for brewing Dancong tea and is recommended, as it allows for faster pouring and enhances the experience of smelling the tea's aroma. Steeping: - If using the entire 7g portion in a 110-150ml gaiwan, start with flash steeping (quick pour and strain) for the first three infusions, gradually increasing the steeping time with each round. - Alternatively, use a tea-to-water ratio of 1g per 22ml. Start with a 5-second steep, then increase the steeping time by 5 seconds or more with each subsequent infusion.
Description
Osmanthus Aroma Dancong (桂花香) is a prized Floral-Honey Aroma Type Phoenix Dancong, celebrated for its naturally sweet and elegant floral fragrance. This tea comes from the renowned Qunti Zhong (群体种) cultivar, an ancient mixed-bush variety known for its deep complexity and lasting aroma. Grown at an elevation of 680 meters, this Spring 2024 harvest exemplifies the refined character of high-mountain Phoenix Dancong. The dry leaves are thick, and when infused with boiling water, a natural osmanthus aroma gracefully unfolds, complemented by layers of other delicate floral notes. The tea liquor is a bright amber-gold, reflecting both the richness and clarity of its flavor. The first sip offers a gentle osmanthus fragrance, followed by a blend of other refined floral undertones. The mouthfeel is smooth, sweet, and refreshing, with a pleasant lingering finish. The honeyed sweetness and floral depth make this tea both inviting and complex, rewarding multiple infusions with evolving layers of aroma and taste.

Shipped in March 2025

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