Golden Dawn is in a class of high-mountain Dan Cong oolongs that were tribute teas during the Song Dynasty. This lot was harvested in 2006 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. HD.
Lot Notes. This lot is now 18 years aged. One will note its comparatively large leaves, an attribute not often found any longer in the Dan Congs exported from China. As well, the uniformity of the leaves reflects skill in the pluck and handling of the leaf. 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 2006, mid-July. Small farm producing a local cultivar on the slopes of Wu Dong Mountain, at an elevation of approximately 1000 meters. Leaves are harvested in the late afternoon; withered and then processed through the night in successive periods of agitating and resting the leaves, and firings shaping the leaves, developing its complex flavors and natural sweetness.
Tasting Notes. Leaf aroma is peachy. Steeped, the leaves yield a clean, light golden/brown color. The flavors of this tea are nectar sweet. There is some flavor of peach. Notes of honeysuckle or golden honey come through as well.
Brewing Suggestions. For 6-8 ounces of water, we use 3 grams of leaf or a rounded teaspoon. For 8-12 ounces, use 4-5 grams of tea. Using boiling water, rinse the leaves to “awaken” them and pour that water off. Re-infuse and steep for 1.5-2 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.