Made using traditional farming and processing methods for the Dan Cong class oolong, Orchid Fragrance offers a sweet and tangy aroma unlike any of our other collection of Phoenix Bird oolongs. It is grown at an elevation of approximately 1000 meters in the Phoenix Mountains, of Guangdong Province. The mountains are shrouded in clouds and mists generally until about mid-to-late morning then clearing to a hot sun. Harvesting begins in the late afternoon running into the evening. This climate and the mineral-rich soils and subterranean springs yield some of China's most prized teas.
Lot Notes. Tea is made by a small farm located in Chaoan County, in the Fenghuang area. Lot was harvested in 2020. Tea is harvested from trees with pickers working from ladders. The name Orchid Fragrance reflects the natural aromas of the leaves after processing.
Tea Facts. The terrain where this tea grows is steep, the tea trees are planted along terraced rows created by stone walls. The soils are a rich red color. Abundant fresh water springs run underground and feed the tea trees & bushes minerals that create a tea of unparalleled taste. Long, thin leaves are withered, then wood charcoal-fired to produce a sweet and tangy taste. To gain the intense and deep flavors of these Dan Congs, there is a great variance in temperatures from day into night that stress the leaves to create this cultivar's rich, nuanced taste.
Tasting Notes. This brown-green leaf offers a sweet and tangy aroma. An aromatic leaf steeps to a nectar-like taste, with hints of almonds. Liquor is silky.
Brewing Suggestions. The leaf is strong. Use about 3 grams per 6-8 ounces of water (a round tablespoon). Use water at a temperature of 205 F and rinse the leaves briefly to awaken them. Re-infuse for 2 minutes. Astringent notes should be subtle; if too evident, cut down on amount of leaf or shorten steep time. Leaves will yield multiple steeps.
SKU: O-PBO-23-W-2
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.