This tea has an amazing aroma (lily of the valley, lilac, orchid) and a soft, delicately buttery character, with a refreshing liveliness.
One of our most fragrant teas, made from the leaves of the ‘large dark leaf’ and, though it may sound strange at first, ‘duck dung-scented’ tea varieties (大乌叶, 鸭屎香). We have been purchasing this popular tea every year since 2015, and now it's in its eighth vintage. For the first two years, we purchased from the spring harvest, which had less body but even more fragrant notes. We then switched to the more expensive autumn harvest, where we also found the floral aromas to be sufficient, but thanks to the cooler autumn days, we got a fuller-bodied, deeper tea.
The term dancong (单枞) originally referred to teas that come from a single tree or bush and are not blended with other leaves; today, it is generally used to describe Phoenix Mountain (凤凰山, Fenghuang) oolongs. The names of Dancong teas refer to a specific flavor or aroma characteristic of the tree in question (e.g., Milan xiang, honey-orchid aroma). The greatest virtue of the renowned Phoenix Mountain oolongs lies in their extraordinary aroma and their long, rounded, creamy flavor.
In this tea, thanks to a very gentle oxidation and a special water extraction technique, all the primary, fresh aromatic characteristics are preserved in the leaves. We recommend it for beginners and those new to tea; it is often referred to as the “Muscat of teas,” as its captivating aroma makes the tea-drinking experience appealing to many. A delightfully fresh, floral, and popular tea.
