We have worked with Mr. Lin Ze for 21 years now. Every spring, we receive an inquiry as to our interest in his Dan Cong style oolongs. Quickly affirming, we either visit his farm or await selected samples. Lin Ze has worked with older tea farmers in his village, honing his skills to become an artisan of traditionally-crafted tea. His tea is mostly consumed in China's domestic market. We have been fortunate to be invited to procure some of his annual lots.
Lot Notes. Tea was harvested in late April 2024 from tea trees on WuDong Mountain in Chao Zhou County. Our lot is handcrafted to traditional fruit and flower fragrances. Firing process he uses is wood charcoal. Note the leaf, its red-edge - the result of abrating the leaf on bamboo during processing.Tea was harvesed from trees at an elevation of 1100 meters.
Tea Facts. Fenghuang Dan Congs are made from leaf plucked from tea trees known as "single trunk". Tea is harvested by hand working from ladders. The older trees of WuDong Mountain (100-300 years in age) are considered as the source of the most delicious of the Dan Cong teas. Root structure of the tree taps minerals and deep-sources of spring water. Dan Congs of this grade are recognized to age well, developing new flavors.
Tasting Notes. Aromatics of this tea are orchid-like. On the palate, taste is sweet, honeysuckle early with a flowery, fruit-like finish. Liquor is smooth, refreshing; in a longer steep, we find a tangy citrus note. Like a fine wine, White Orchid will, with careful steeping, bring forth layers of flavor and numerous steeps.
Brewing Suggestions. Use 3 grams of leaf of leaf for 6-8 ounces of water. Awaken the leaf by rinsing the the leaves with water near boiling. Re-infuse the leaves with water at 205 F or boiling. Steep for 1.5 to 2 minutes and taste. Note, the first steep is known for aroma and early complexity. Subsequent steeps fully offer sublime flavors. This tea will absolutely steep multiple times.
SKU: O-PBO-23-PR-1
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.