Phoenix Village Da Wu Ye Dan Cong Oolong Tea Spring 2015

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Astringent, Baked Bread, Gardenias, Honeysuckle, Mineral, Roasted, Green Wood, Orchid, Stonefruits, Molasses, Roasted Barley, Floral, Fruity, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ubacat
Average preparation
200 °F / 93 °C 0 min, 45 sec 6 g 5 oz / 135 ml

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6 Tasting Notes View all

  • “I need to start finishing my older teas. I remember this one being more complex, but today, I’m getting roast, honeysuckle, and minerals. I filled the pot halfway full of leaf and the results are...” Read full tasting note
    73
  • “Compared to the Da Wu Ye I’ve had from ESGreen, this one is a lot more subtle and thick and possesses less upfront gardenia and candy sweetness. Instead what I get is sweet roasted barley,...” Read full tasting note
  • “A nice a floral medium-light roasted oolong. The orchid note is predominant, but theres also a butteryness like shortbread cookies and a fruity note of peach. Sweetness is moderate but not...” Read full tasting note
    90
  • “Sipdown. I’m having this tea at work right now, and I’ll see if I can get a few steeps in. I will say that this time it’s very floral/orchidy, and while I can sense the roasted flavour, it’s not...” Read full tasting note

From Yunnan Sourcing

"Da Wu Ye" known as Big Black Leaf grows almost exclusively in Phoenix Village in the Wu Dong Mountains of Guangdong. Da Wu Ye is a medium leaf varietal and natural hybrid of local "Ya Shi Xiang" bushes and "Shui Xian" varietal. It is also called "Snowflake Dan Cong" and has the lowest harvest quantity per bush of any Dan Cong.




The processing style is low-medium oxidation giving it a mixed green-red style leaf. There is a natural sweet taste with a floral after-finish.

About Yunnan Sourcing View company

Company description not available.

6 Tasting Notes

73
140 tasting notes

I need to start finishing my older teas. I remember this one being more complex, but today, I’m getting roast, honeysuckle, and minerals. I filled the pot halfway full of leaf and the results are fairly astringent. I’m not tasting the orchid and stonefruit notes mentioned by other users; maybe that’s because the tea is old, or because I brewed it incorrectly. I have one more session’s worth of this tea, though that will probably be even more bitter because it’s the broken leaves at the bottom of the bag. This dan cong was okay, but I’m not inclined to buy it again.

Flavors: Astringent, Baked Bread, Gardenias, Honeysuckle, Mineral, Roasted

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 120 ML

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141 tasting notes

Compared to the Da Wu Ye I’ve had from ESGreen, this one is a lot more subtle and thick and possesses less upfront gardenia and candy sweetness. Instead what I get is sweet roasted barley, honeysuckle, and a more up front mineral base. It’s more throaty and active in the mouth too. In fact, I find it to be quite similar to YS’s Bai Ye from the same year. I actually enjoyed this more during the 4th and 5th steeps which I found were more vibrant and active in the mouth. It can go for at least 7 steeps before petering out.

Edit: YS’s 2015 Bai Ye Dan Cong from Ling Tou Village wins. Just needed to add more leaf the second time.

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90
317 tasting notes

A nice a floral medium-light roasted oolong. The orchid note is predominant, but theres also a butteryness like shortbread cookies and a fruity note of peach. Sweetness is moderate but not overpowering.

Flavors: Baked Bread, Green Wood, Mineral, Orchid, Stonefruits

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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987 tasting notes

Sipdown.

I’m having this tea at work right now, and I’ll see if I can get a few steeps in. I will say that this time it’s very floral/orchidy, and while I can sense the roasted flavour, it’s not really giving me the bready notes I remember from before.

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93
651 tasting notes

I wasn’t looking forward to this tea. I haven’t had that much success with Dan Cong’s lately. Most times I just don’t get any notes and wonder what it’s all about. Tried a bit of the tricky brewing the past but never came up with anything like it’s supposed to be.

So I just brewed this Western Style – 2 min at 90C. I am loving it.

It’s so sweet with a bit of roast coming through. Finishes off with floral and fruity notes. Soooooo good!

Flavors: Floral, Fruity, Roasted, Sweet

Preparation
195 °F / 90 °C 2 min, 0 sec
TeaBrat

I have some that are like that too… hmm. have you tried steeping it gong fu method?

Ubacat

No, I haven’t tried it gong fu yet but if it was good Western style then it will be even better gong fu.

TeaBrat

Indeed. I may need to try this too. Difficult to find Dancongs that aren’t too fussy.

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