2008 Phoenix Mt. ShuiXian Dancong

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by cultureflip
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  • “The dry leaf aroma alone is enough to tell that this will be a quality experience, although I was admittedly caught a bit off guard by the initial sternness of the brewed cup. However, my palette...” Read full tasting note
    91
    robc22 144 tasting notes

From The Mandarin's Tea Room

This high mountain oolong was harvested from 400 year old trees that were planted at 1200 meters in the month of May.
Dry Leaf Aroma: Dried apricot and hops
Wet Leaf Aroma: Sweet malt with a savory trace of umami
Body:The initial taste is light and dry with notes of anise and wild herbs. The crisp body displays a restrained sweetness and sits gently on the tongue. A subtle balance of soft flowers and Chinese bitter almonds. This appetite enhancing tea makes a wonderfully delicate aperitif. Lovely display of high notes.
Finish:Fragile and cooling with more flowers at the end
Qi:Light hearted and pleasantly stimulating

About The Mandarin's Tea Room View company

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1 Tasting Note

91
144 tasting notes

The dry leaf aroma alone is enough to tell that this will be a quality experience, although I was admittedly caught a bit off guard by the initial sternness of the brewed cup. However, my palette quickly grew accustomed to the sophisticated and slightly sheng-like bitterness that transforms into a long, layered, and thoroughly pleasing aftertaste. The apricot nectar apparent in the dry and wet aromas is overtaken by the structured and “big” body of the tea yet blossoms at the finish taking with it much of the dry, stately florals from earlier on.

Another winner.

cultureflip

Actually, in hindsight, I’m sure I brewed this wrong. I want to try it again one day.

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