Marzipan Spring 2017 Xinrenxiang Dancong Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Apricot, Autumn Leaf Pile, Brown Sugar, Cotton Candy, Dried Fruit, Fig, Honey, Raisins, Roasted, Smooth, Stonefruit, Sweet, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by TJ Elite
Average preparation
200 °F / 93 °C 0 min, 15 sec 5 g 4 oz / 110 ml

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From Bitterleaf Teas

One of two new Dancong varietals we’ve added from 2017, our Marzipan xing ren xiang (杏仁香/almond scent) is an aptly named varietal, displaying a smooth nutty taste that’s accompanied by a distinct cinnamon flavour and sweet character.

This tea comes from old bushes (50+ year old) on Wudong shan in the Fenghuang (phoenix) tea mountains and is considered high-altitude (grown at 1000+ meters). These factors contribute to this tea’s quality, allowing for a thick texture in the mouth and a pleasant fragrance that is left lingering in the mouth and throat.

About Bitterleaf Teas View company

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3 Tasting Notes

80
2725 tasting notes

“An Ode to Tea” Alphabet Challenge – X

Catching up again! This is the closest thing to an “X” tea that I have, so here we are. Dancong hasn’t historically been a favorite of mine, but this one came in a Bitterleaf sampler that I ordered a few years back, and I’m willing to give it a chance!

Used 5 grams for about 120ml of 190°F water, and steeped 10, 15, 20, 25, 30, 30s or so.

I was surprised to find this not very floral at all. It actually reminded me of a Bai Hao, with sweet honey and syrupy dried fruit notes over a base of crisp autumn leaves. There was a bit of fig, apricot, and golden raisin all rolled into one. I also tasted brown sugar a couple of steeps in, and then it got more leafy and woody for the last few steeps. At one point there was a lovely spun sugar note at the end of the sip.

It was tasty! It lost a bit of complexity as the session went on, but this is also from 2017 so I’m sure it’s lost a lot of its subtleties at this point. I was just happy it wasn’t floral overload! :3

Flavors: Apricot, Autumn Leaf Pile, Brown Sugar, Cotton Candy, Dried Fruit, Fig, Honey, Raisins, Roasted, Smooth, Stonefruit, Sweet, Wood

Preparation
190 °F / 87 °C 5 g 4 OZ / 120 ML
gmathis

I think you should get bonus points for having an X on hand!

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13074 tasting notes

Gongfu!

Downside to a large tea stash is that sometimes samples get neglected; such is the case for this dancong that was a free tea sample with an order at one point. At the time, I just didn’t have an appreciation for dancong so I waited to try it, and then it wound up forgotten about until recently. The dry leaf is still stunning, and the liquor its producing in this session is enjoyable; more of a heady floral with very slight nutty and cherry undertones than marzipan/almond but I suppose cherry and almond are often a bit indistinguishable. Still, I can’t help but wonder what my experience would have been like when it was fresh…

Photos: https://www.instagram.com/p/CAVodp9A5D7/

Song Pairing: https://www.youtube.com/watch?v=s5Rqe_kr99A

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80
89 tasting notes

Not tasting Marzipan but I get the nutty and fruity flavour
And it smells sooooo good

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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