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Ya Shi Xiang Phoenix Dan Cong Oolong Tea is a semi-oxidized tea from Guangdong with a varied, full-bodied character. With single-bush oolongs (Dan Cong), it is not always easy to define one aroma because different fragrant camellias may coexist in the same garden and influence one another. This Ya Shi Xiang has been little affected by neighboring plants, making its distinctive character easier to appreciate. It is a good choice for those seeking a full-bodied infusion with moderate intensity. On the palate it feels pleasantly rich, leaving a clean, dry sensation in the finish. The infusion is mainly floral, with sweet butter-cookie notes and a slight vanilla-sugar aroma in the aftertaste. The leaves range from deep brown to ochre, are medium-sized and slightly rolled. The aroma evokes white flowers, monoi and tropical fruit such as coconut, papaya and candied pineapple. Tasting notes - Gong Fu Cha The first infusion opens with magnolia, wisteria and monoi of extraordinary intensity. The second adds delicate notes of butter, biscuits and shortcrust pastry. The third and subsequent infusions bring decisive floral notes and the sweetness of powdered sugar. The finish is long, sweet and floral. Western style Flowers are the defining characteristic, with magnolia, wisteria, monoi and a distant jasmine note. The evolution is smooth, with secondary butter-cookie and shortcrust-pastry notes, followed by vanilla sugar and a floral finish dominated by monoi and magnolia. Origin: Chaozhou, Guangdong - China. Production: After harvesting, the leaves wither in the sun for 10 to 20 minutes, followed by resting on covered bamboo trays. Oxidation begins through manual leaf massage by the tea master. Once the desired oxidation level is reached, generally 50-80% for Dan Cong, the leaves are heated in a charcoal oven to stop enzymatic activity. They are then shaped mechanically and roasted to complete drying and enhance their flavors. Brewing method: We strongly recommend Gong Fu Cha in a gaiwan of approximately 100 ml. With 5 grams of leaves, multiple infusions can be made. Rinse with water at 90 °C, steep initially for 15 seconds, then add water and increase the time by about 10 seconds (15-25-35…). For Western-style preparation, use 3 grams of leaves in 150 ml of water at 90 °C for one and a half minutes. Filter immediately after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight. Oolong tea characteristics Ya Shi Xiang Phoenix Dan Cong is a prized Chinese Oolong variety appreciated for its complex aromatic profile. Oolongs undergo processing that produces an oxidation level between that of green and black teas, developing richly nuanced aromas and flavors. This tea has elegant floral and fruity notes with soft, persistent nuances. Like other Oolong teas, it naturally contains caffeine, whose amount varies according to variety, processing and brewing method.
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Ya Shi Xiang Phoenix Dan Cong Oolong Tea is a semi-oxidized tea from Guangdong with a varied, full-bodied character. With single-bush oolongs (Dan Cong), it is not always easy to define one aroma because different fragrant camellias may coexist in the same garden and influence one another. This Ya Shi Xiang has been little affected by neighboring plants, making its distinctive character easier to appreciate. It is a good choice for those seeking a full-bodied infusion with moderate intensity. On the palate it feels pleasantly rich, leaving a clean, dry sensation in the finish. The infusion is mainly floral, with sweet butter-cookie notes and a slight vanilla-sugar aroma in the aftertaste. The leaves range from deep brown to ochre, are medium-sized and slightly rolled. The aroma evokes white flowers, monoi and tropical fruit such as coconut, papaya and candied pineapple. Tasting notes - Gong Fu Cha The first infusion opens with magnolia, wisteria and monoi of extraordinary intensity. The second adds delicate notes of butter, biscuits and shortcrust pastry. The third and subsequent infusions bring decisive floral notes and the sweetness of powdered sugar. The finish is long, sweet and floral. Western style Flowers are the defining characteristic, with magnolia, wisteria, monoi and a distant jasmine note. The evolution is smooth, with secondary butter-cookie and shortcrust-pastry notes, followed by vanilla sugar and a floral finish dominated by monoi and magnolia. Origin: Chaozhou, Guangdong - China. Production: After harvesting, the leaves wither in the sun for 10 to 20 minutes, followed by resting on covered bamboo trays. Oxidation begins through manual leaf massage by the tea master. Once the desired oxidation level is reached, generally 50-80% for Dan Cong, the leaves are heated in a charcoal oven to stop enzymatic activity. They are then shaped mechanically and roasted to complete drying and enhance their flavors. Brewing method: We strongly recommend Gong Fu Cha in a gaiwan of approximately 100 ml. With 5 grams of leaves, multiple infusions can be made. Rinse with water at 90 °C, steep initially for 15 seconds, then add water and increase the time by about 10 seconds (15-25-35…). For Western-style preparation, use 3 grams of leaves in 150 ml of water at 90 °C for one and a half minutes. Filter immediately after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight. Oolong tea characteristics Ya Shi Xiang Phoenix Dan Cong is a prized Chinese Oolong variety appreciated for its complex aromatic profile. Oolongs undergo processing that produces an oxidation level between that of green and black teas, developing richly nuanced aromas and flavors. This tea has elegant floral and fruity notes with soft, persistent nuances. Like other Oolong teas, it naturally contains caffeine, whose amount varies according to variety, processing and brewing method.
