Yashi Xiang Wudong 2016 No.516

Complex and energetic tea, that combines the features of both dark and green oolongs’. Mild fragrance of cashew appears as well as the characteristic scent of a roasted, dark oolong.
In it’s flavour the notes of a green oolong appears: fresh and flowery (violet and orchid). Deep, long-lasting tea that flows all-through the body; in its aftertaste the tea has a joyful, vitalising sourness.

The well-known phoenix oolongs are famous for their impressive fragrance and long-lasting, round, creamy flavour.

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: 95ºC. From fresh spring water or filtered water.
Brewing time: 6-5…seconds
Infusions: 6-8