In 2000, Silk Road Teas procured a lot of Orchid Fragrance. Harvested and then packaged to custom-built steel cans with liners, we have carefully stored this tea in our warehouse in the intervening years. Opening the cans as we work through the lot, this aerating process opens up the tea's aromas and affords us a wonderful experience in leaf appearance and aromas. This process reminds us of the difference between the Dan Congs we find today and the leaves harvested 25 years ago. Large and colorful, this lot will provide the lover of aged oolongs with a glimpse back in time of leaf selection and crafting, followed by a wonderful taste to be enjoyed today.
Lot Notes. Tea was harvested in 2001 from tea trees on Wu Dong Mountain in Chao Zhou County. Our lot is handcrafted to traditional fruit and flower fragrances. Firing process was wood charcoal. Note the leaf, its red-edge - the result of abrading the leaf on bamboo during processing. Tea was harvested, we believe, from trees nearing two hundred years in age and growing at an elevation of 1100 meters.
Tea Facts. Fenghuang Dan Congs is made from leaf plucked from tea trees known as "single trunk". The older trees of Wu Dong 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 is recognized to age well bringing new flavors and complexity to the palate.
Tasting Notes. Aromatics of this tea are orchid-like. On the palate, taste is sweet, honey suckles early with a flowery, fruit-like finish. Liquor is smooth and 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 three grams of leaf for 6-8 ounces of water. Awaken the leaf by rinsing 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 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.