Once picked from oolong trees, the leaves are withered in sunlight or a warm room for several hours with occasional gentle rolling, followed by abrading of the leaves and periods of oxidization and firing in ovens. This process creates the renowned flavors and aromas of this floral, sweet oolong. A Dan Cong style oolong, this tea is grown in the famous Phoenix Mountains of Guangdong Province. Prized in China for the complexity of its flavors, its name reflects an aroma it naturally produces in processing.
Lot Notes. Lot is handmade, grown in the Wu Dong Mountain area. We have procured tea from the tea maker, Mr Lin Ze, for years and his annual offerings are always fresh and vibrant in flavor. Magnolia Blossom (Yu Lan Xiang) offers a balanced, naturally sweet, and flavorful cup. It is an excellent version of this class of oolongs. Harvest date is 2026.
Tea Facts. This lot was grown at an elevation of approximately 1200 meters in the Phoenix Mountains, Feng Huang area. Once withered, the leaves are progressively worked for 8-10 hours initiating enzymatic reactions that create its aromas and flavors and its distinctive, red-green leaf. In the final firing, the leaves are wood charcoal fired in ovens creating fruity, roasted aromas. The steep mountain farm is terraced and dotted with tea trees feed by mineral-rich red soils and subterranean springs.
Tasting Notes. This style of Dan Cong Oolong is naturally sweet. Highly aromatic, we find flavors of roasted almond, honeysuckle, and stone fruit. Cup taste is nuanced with a long and pleasant aftertaste.
Brewing suggestions. Use 3 grams of leaves for 6-8 ounces of water. Boiling water is best. Briefly rinse the leaves and pour off to "awaken" the leaf. Try a two-minute steep time to explore and see if you enjoy the taste. We recommend not leaving the leaf in water as the tea will over-steep. It also preserves the flavors in the leaves for additional steeps. Multiple steeps of 4-7 are there to enjoy
SKU: O-PBO-YLX-6
Oolong Tea
Add 30 seconds for each successive steep — flavors evolve.
Oolong leaves are large. Once plucked, they are either rolled and lightly oxidized (Tieguanyin style) or are long and crafted to a reddish-brown color (Dan Cong style).
Tieguanyin is shades of green, almost blue. Its infusion opens to an aroma of lilies of the valley with a mouthfeel of gentle vegetal notes as it develops into a buttery, floral finish. Dan Cong is aromas of brown sugar and candied fruit. The mouthfeel is strong and full-bodied with a sweet, refreshing finish. In steeping, first rinse the leaves briefly to awaken them. This steep can be enjoyed for aroma. The second steep releases precious flavors. Multiple steeps are the norm for oolongs as they are complex and layered.