Magnolia Blossom Fragrance - Dan Cong Oolong - Yu Lan Xiang - Limited HarvestRegular price $9.25
Origin: Guangdong Province, China
Description: Sourced from a small tea farm in the East of Guangdong province, the leaves are grown at high elevation in the Phoenix Mountains. Made in the Dan Cong style, the plucked tea is withered by hand for 6 to 8 hours with gentle rolling to release the fragrant aromas and oils as the leaves oxidize. It is then expertly fired with wood charcoal, lending to the delicate floral toastiness of nose and palate. This Oolong is naturally sweet, and prized for its complexity.
Tasting Notes: The aroma smells of toasted sweet woods and dried flowers, which develop notes of honey and fresh petals as the tea sits, especially in the empty cup. The palate is delicately earthy - warm, autumnal, with a lovely complexity to the finish. After a delicate tannin bite mid-palate, the linger evolves into the taste of fresh mineral river water, with a clean sweetness. A wonderfully nuanced tea, good for many subsequent steeps and further flavour developments.
Brewing Instructions: 3 - 4g per cup. Rinse with 100ºC water, pour off immediately. Use 100ºC water. steep 2 minutes. re-steep.
The mountains of Fujian province in China are the origin of the exquisite Oolong tea. Known as wulong or black dragon tea, it is distinguished by its long and twisted, almost serpentine rolled leaves. Oolong is the most complex and intricate tea to produce and it is believed to promote good digestion and longevity. Due to its popularity, Oolong is no longer exclusively manufactured in China or Taiwan - India also produces a wide range of Oolong teas from their terroirs, resulting in a variety of flavour within the processing tradition.
One of the most internationally recognized Oolongs manufactured in China is named Ti Kwan Yin, for Kwan Yin, the Goddess of Mercy. Legend has it that emperor Kangxi prayed to Kwan Yin for her to help restore his health. The goddess answered his prayers and later appeared before him in a dream, where she brought him to a mountainous area and showed him the tea slopes and the poor living conditions of the farmers there. She asked that the emperor help the farmers gain prosperity by officially establishing the region as a tea-growing one. Thus, emperor Kangxi declared the tea from these slopes to be famed, and the area’s tea industry, along with Ti Kwan Yin’s flavour, blossomed.
Pu-erh is a fermented tea produced in Yunnan Province. It is the only tea that uses microbial fermentation to process and oxidize the leaves. If done in the traditional manner, the tea is pressed into brick forms after the first stage of fermentation, where it would continue to ferment and deepen with flavour as it aged. These bricks are sometimes stored within the rinds of fruits to ferment, like mandarin oranges or lemons, to take on some of the flavour and sweetness of the fruit.
For many years these tea bricks were used as currency, and it is still common for people to invest in the tea today. Pu-erh exist in two forms – ‘Raw’ Pu-erh, which comes in brick or cake form, and ‘Cooked’ Pu-erh, which is processed as loose leaf. This age-old fermented tea has great health benefits and is highly valued in parts of Asia, and its unique flavour is starting to gain more traction outside China.
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