“The dry leaf was woodsy, nutty with charcoal notes. The steeps were extremely floral (orchids and chrysanthemum), extremely fruit and fresh and had long lasting finishes. There were hints of...” Read full tasting note
Description of the Moychay.nl website:
Origin and harvest: Fenghuang Mountain in Chao’an County, Guangdong Province
Zhilanxiang Dancong is considered one of the top ten prized trees in Phoenix Dancong. When people drink it, they often describe a wonderful feeling of sweetness, mellowness, fragrance, and charm. It’s like taking a stroll in an orchid garden, surrounded by the delightful scent of orchids that fills your senses.
Zhilan Xiang Dancong has a gentle Zhilan flower fragrance, a strong sweet aftertaste, and a bright orange-yellow soup color. Crafted with traditional methods, it’s roasted with full fire and charcoal, making it very resistant to over-brewing.
Legend has it that it was planted during the Southern Song Dynasty, so people also call it Zhilanxiang grown in the Song Dynasty. You can find Zhilanxiang mainly in the Fenghuang tea area, especially at altitudes above 600m.
Description
Dry tea: tightly rolled, dark brown, oily and shiny, with a faint fragrance of orchid flowers.
Soup color: Soup color is orange-yellow and bright.
Taste: Rich orchid aroma, strong and long-lasting sweetness.
Production
Handpick only two buds and one core.
Let the tea dry and ferment naturally in the sun.
Process the tea through fermentation and oxidation.
Use a semi-mechanical sieve to evenly distribute the tea.
Roast the tea with charcoal for a unique flavor.
Taste the tea to ensure it meets quality standards.
Brewing Instructions
Water Temperature: 90-95 degrees Celsius
Amount of Leaf (per 100 ml water): 2 Tbl (8-10 grams)
Steep Time: 20 seconds to 1 minute
Number of Infusions: 6-8
For the best brewing results, prepare Oolong tea gongfu style using an earthenware Yixing pot or a lidded gaiwan with a high leaf-to-water ratio.
Use approximately 5 grams (about 2-3 Tbl.) per 100 ml of water. Place the tea into a pre-warmed pot or gaiwan and pour the water directly over the tea leaves. After about 10 seconds, discard the first infusion and refill the pot. Steep for approximately 20 seconds to 1 minute.
If using a pot with a mesh infuser, remove the leaves for the second infusion. If using a pot without an infuser, decant the tea into a serving pitcher or directly into cups, but avoid leaving the leaves in the water.
We recommend using teapots with large mesh infusers to allow the leaves to fully expand, removing the infuser after the preferred steeping time for subsequent infusions.
Alternatively, put the tea into a clean, warm pot or serving pitcher. This tea can be infused as many as 10 to 20 times, increasing temperature and steeping time with each infusion.
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