Xing Ren Almond Phoenix Oolong

Tea type
Oolong Tea
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Almond, Butter, Nutty, Sweet
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Loose Leaf
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Edit tea info Last updated by Rasseru
Average preparation
205 °F / 96 °C 2 min, 0 sec 2 g 10 oz / 295 ml

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  • “Such a nice Oolong. I read another review of this type of tea and was described as ‘nutty where it wants to be, sweet where it needs to be, and with a small dose of butter from the fridge on top’...” Read full tasting note

From Imperial Teas of Lincoln

This Phoenix Dancong Oolong is amongst the highest quality you are likely to try (unless you have $15000 plus and a very good connection in the government of China!). Its name describes the fragrance given off from this ‘Single Tree’ variety but does not do justice to its complexity. As well as almond you can distinguish numerous wild flower aromas and sweet fruits like apricot. It has a smooth, rich infusion that builds up in the mouth as one re-infuses the same leaves many times. It is produced from a few tea trees over 300 years old on Wu Dong Mountain. Important factors in producing a great Dancong tea are altitude and soil, which must have a large amount of stones in it. However, the most important of all is the method of production. In examples of the very best tea, such as the one you are trying, this will be carried out by a tea master. A true master will bring out the ‘four spirits’ of beautiful appearance, glossy coloured leaf, rich aroma and sweet taste. Leaf picking time is very important for Phoenix teas. The very small amount of leaves these centuries old trees will yield are skilfully picked at midday, when the leaves will be at their juiciest. It must be a fine afternoon but without strong sunlight, and once picked the leaves will be thinly layered and sun-dried in the late afternoon, around 4:00-5:00pm. The next step is withering and fermentation. This is a complicated and most important procedure of production with specific temperature and humidity requirements. There are 5-6 repeats of drying, withering and oxidation, which begin in the evening and continue through dawn the next day. Following this are the stir-frying, rolling and baking steps, once again controlled by the tea master who will bring out the very best in each small batch. Each of the batches will differ in quality and consequently in value. This brings us the one you are trying, a Song Zhong Wang, which means ‘King of Song Dynasty Kind’. During the Song Dynasty, 900 years ago this type of tea tree was discovered and named. In fact, there is a story for the name. It is said that one emperor of the Song Dynasty, named Zhao Rui, passed by Phoenix Mountain. He felt very, very thirsty, so his attendants picked some tea leaves, beak like in shape and cooked them into a soup. When the emperor drank it, he felt very healthy and no longer thirsty. So this kind of tea became a ‘Tribute’ tea. The most important factor now in its fame is that it is picked from ancient, wild tea trees, over six hundred years old. It has a unique and powerful fragrance with a fruity, refreshing and light flavour.

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1 Tasting Note

338 tasting notes

Such a nice Oolong. I read another review of this type of tea and was described as ‘nutty where it wants to be, sweet where it needs to be, and with a small dose of butter from the fridge on top’ or something to that effect.

That is as good a description as i can give i think. very complex, with a changing aftertaste and feeling that continues after the sips. very well balanced, my first cup steep i just gulped down (I alternate between gong fu style and yo-yo cups).

Has a bit of a kick to it! I’m not sure on caffeine levels but medium to high.

Didn’t think id like it as much as i did.

If you like savoury but not dry, balanced Oolong, you cant go wrong really

Flavors: Almond, Butter, Nutty, Sweet

205 °F / 96 °C 2 min, 0 sec 2 g 10 OZ / 295 ML

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