Huang Zhi Xiang Dan Cong from Phoenix Village * Spring 2017

Tea type
Oolong Tea
Oolong Tea Leaves
Almond, Bread, Butter, Cherry, Citrus, Coffee, Cream, Fruity, Gardenias, Geranium, Grapefruit, Grass, Lemon, Mineral, Orange Zest, Peanut, Pear, Plum, Sugarcane, Violet, White Grapes, Wood
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Edit tea info Last updated by eastkyteaguy
Average preparation
6 g 4 oz / 118 ml

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From Yunnan Sourcing

Huang Zhi Xiang Dan Cong (黄枝香 ) Oolong is a unique varietal of Dan Cong grown in Phoenix Village (and Ling Tou village) in the Wu Dong mountain area of Guangdong. Huang Zhi Xiang literally means “Yellow Gardenia Flower Aroma”, because traditionally this tea when processed and lightly roasted will give off a strong gardenia aroma with an accompanying floral taste. Our traditional one family Huang Zhi Xiang Dan Cong is naturally grown, painstakingly processed by hand into mao cha and then roasted 3 times over the course of 3 weeks time to bring out the aroma and strong taste.

The tea has a strong pungent floral taste, honey sweetness and a balanced vegetal astringency and bitterness to counter the sweetness. The result is a mouth watering delight that fills permeates through the mouth and throat with long lasting flavor and lubricating mouth-feel. Strong cha qi. This is tea is very complex and probably not for someone seeking a sweet and easy oolong.

Late-April 2017 Harvest

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1 Tasting Note

1031 tasting notes

This was my last sipdown of 2019, a year I am so thankful to have put behind me. I am planning on making some big changes over the course of the new year. I say that every year but have already gotten to work on a couple things. Hey, at least I’m actively trying to make some progress for once and not perpetually getting bogged down in the planning stage. I am not at a point where I feel comfortable sharing any specifics here, but more details will likely follow over the next several months. Anyway, this was an odd and interesting tea. Of all the dancong oolongs I have tried over the last two or three years, I could not compare this one to any of them.

I prepared this tea gongfu style. After rinsing, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 6 seconds. This infusion was followed by 16 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, and 10 minutes.

Prior to the rinse, the dry tea leaves produced aromas of lemon, kumquat, tangerine, sugarcane, cream, and butter. After the rinse, I picked up new aromas of roasted almond, geranium, and yellow gardenia. The first infusion introduced a plum aroma. In the mouth, the tea liquor expressed notes of cream, butter, roasted almond, lemon, and grapefruit that were chased by hints of tangerine, geranium, sour cherry, and sugarcane. The subsequent infusions coaxed out aromas of grapefruit, roasted peanut, grass, violet, wood, baked bread, and orange zest. Stronger and more immediate sugarcane, geranium, tangerine, and sour cherry notes came out in the mouth alongside belatedly emerging yellow gardenia and plum impressions, Notes of minerals, violet, roasted peanut, wood, orange zest, pear, baked bread, grass, and white grapes also appeared, and I was able to pick up hints of pomegranate, coffee, and kumquat as well. As the tea faded, the liquor emphasized mineral, orange zest, butter, grass, lemon, baked bread, and tangerine notes that were underscored by lingering hints of cream, sugarcane, sour cherry, grapefruit, pear, kumquat, yellow gardenia, and roasted almond.

As you may have noticed from the above description, this struck me as being a very citrusy tea. Fortunately, it was not particularly astringent. The way this tea’s aroma and flavor components came together was challenging and truly bizarre, yet I do not recall anything striking me as being out of whack. Everything was actually balanced really nicely. Ultimately, I think I would just classify this as one of those teas that was not quite for me. The yellow gardenia (nothing like what most people would expect) and citrus characteristics were very interesting and satisfying, but I think I tend to prefer nuttier, sweeter Dancong oolongs over the tarter, more pungent styles. Still, I will definitely be trying more Huang Zhi Xiang in the future to get a better feel for it.

Flavors: Almond, Bread, Butter, Cherry, Citrus, Coffee, Cream, Fruity, Gardenias, Geranium, Grapefruit, Grass, Lemon, Mineral, Orange Zest, Peanut, Pear, Plum, Sugarcane, Violet, White Grapes, Wood

6 g 4 OZ / 118 ML

Wishing you luck on whatever changes you’re making.


Good luck in your 2020 journey!
Also, this sounds like a fun tea to be had. I like teas that have such complexity and depth to the session.


What ever path you take you will always have your friends on here.


Good luck to you in 2020 and the decade ahead.


May 2020 be awesome for you!

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