Ye Lai Xiang Dancong

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Roasted, Spices, Wet Rocks, Wood
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by LuckyMe
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 oz / 147 ml

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2 Tasting Notes View all

  • “Meh, this dan cong didn’t really do anything for me. The aromas were tantalizing but the flavor didn’t match up. The leaves were dark, lightly twisted ribbons with an orchid and chocolate malt...” Read full tasting note
    72
  • “I have some trouble with dancong teas, they just seem to brew very light and delicate for me compared to other wulongs. If any one has any suggestions as to what I may be doing wrong, please let...” Read full tasting note
    79

From Verdant

Ye Lai Xiang is named after the tuberose flower which blooms at night. This flower’s heavy scent is used in perfumes and is the inspiration for the varietal name. This Ye Lai Xiang is picked from Huang Ruiguang’s favorite high mountain plot in Wudongshan from older tree stock and meticulously hand finished by Master Huang’s sons over 24 hours to bring out the deep aromatics. Master Huang’s work in Dancong tasting and agriculture has won him countless awards and recognition, a biography in a 2015 published book on the history of Dancong, and leadership in every convention and tasting event in Guangdong.

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2 Tasting Notes

72
413 tasting notes

Meh, this dan cong didn’t really do anything for me. The aromas were tantalizing but the flavor didn’t match up. The leaves were dark, lightly twisted ribbons with an orchid and chocolate malt aroma. Once steeped, the aroma changes to sandalwood, spices, and wet rocks. The brewed tea has a fairly generic dan cong taste profile. There’s a bit of honey, some spice, woodsiness, and roasted tones. A little fruitiness comes out as it cools. The roast on this tea is light and reminded me of a light baked Taiwanese Jin Xuan oolong. First couple of steeps were okay, but it quickly went flat and by the 4th steep, it was mostly woodsy and had a slight oily mouthfeel.

Flavors: Roasted, Spices, Wet Rocks, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 OZ / 147 ML

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79
91 tasting notes

I have some trouble with dancong teas, they just seem to brew very light and delicate for me compared to other wulongs. If any one has any suggestions as to what I may be doing wrong, please let me know. That said, this one is very light, jasmine, rose, roasted barley, pineapple and slightly vegetal.

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