A local style Dan Cong oolong made with a preference to the tea culture of the Fenghuang area. very aromatic, the leaves are higher fired than more well-known Dan Congs from the Phoenix Mountains. Steeps to a golden-yellow infusion with a complex, delicate, toasty-fruity flavor.
Lot Notes. Lot is handcrafted. The teamaker is Mr. Lin Ze. Each year, LinZe produces a small quantity of this tea for SRT. In rinsing the leaves, note its very strong aroma the result of its higher fire process.
Tea Facts. "White Leaf" is one of the famous Fenghuang area oolongs made from the Zhong Shan. This cultivar has comparatively large leaves that are hand worked then put through an extended process known as Yao-qing consisting of withering; then "bruising" the leaf, oxidizing, firing and re-firing to create a depth of aroma and flavor that is unparalleled. The finished leaf is a deep brown color after repeated firings. Lot is aging, it was harvested in 2024.
Taste Profile. Aroma is soft stone fruit. Givwen the teas high fire, it's notes are full bodied and fruity, with some pungency. The mouth feel and finish is clean.
Brewing Suggestions. Large leaves will yield multiple steeps, typically 4-5. We recommend boiling water, use 3 grams for 6-8 ounces of water. Rinse the leaves briefly, pour off and reinfuse. Steep for two minutes and taste.
SKU: O-PBO-12
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.