Yashi Xiang Wudong 2016 No.516

Deep, rich tea from the top of the Phoenix mountain, located at 1430 meters, next to Wudong village.

Complex and energetic tea, that combines the features of both dark and green oolongs’.
Mild roast and purple grapes in the scent. Tasting notes: honey, quince compote, loquat, white peach and roasted walnut. Deep tea with long-lasting aftertaste.

The term dancong (单枞) originally meant phoenix teas all picked from one tree. In recent times though it has become a generic term for all Phoenix Mountain (凤凰山, Fenghuang) oolongs. The dancongs’ name, as it does in this case too, often refers to a certain scent/savour.

Preparing Instructions:

Quantity: 5-6 gramm per 180ml.
Water temperature: 90-95ºC. From fresh spring water or filtered water.
Brewing time: 8-15…seconds
Infusions: 6-8