Phoenix Dancong - Ginger Lily Fragrance Oolong Tea

Phoenix Dancong - Ginger Lily Fragrance Oolong Tea

  • 50g
  • Out of Stock
  • Description
  • Origin
  • Brewing Guidelines
  • Customer Review (2)
Harvested: April 2013 with final baking completed in July 2013.
Producer: Ke family
Elevation: 1,000+ meters
Cultivar: Jiang Hua Xiang ("Ginger Lily Fragrance")

The names given to Phoenix Dancong teas are chosen to reflect an endearing attribute specific to that unique cultivar. Typically, these names associate the distinctive aromas expressed by the dancong with very specific aromas of flowers and fruits. Phoenix Dancong Ginger Lily Fragrance has a character associated with the subtly sweet, lofty floral aromas of the White Ginger Lily, Hedychium coronarium. Jiang Hua Xiang ("Ginger Lily Fragrance") is one of the 10 Famous Xiang ("fragrance") Types of the Phoenix Dancong oolong tea appellation.

Tasting Notes: A soft-bodied dancong with notes of clover honey and subtle fragrances suggesting the White Ginger Lily.

Ingredients: Oolong tea.

Phoenix Mountain is a renowned oolong tea origin with centuries of tea cultivation history, where teas are categorized according to their distinct cultivar type called a dancong, meaning "single-trunk." Gardens of these medium-leaf tea tree cultivars are spread out on the slopes of Phoenix Mountain, with space between each tree allowing the trees to grow tall and form a single trunk. This manner of cultivation preserves the unique varietal character and genetic attributes of each tea plant cultivar, allowing for a diversity of taste profiles treasured by tea connoisseurs.

Phoenix Mountain, Guangdong, China.

View Phoenix Mountain in a larger map
Guywan Brewing Guidelines:
Water Temperature: 200°F
Leaf to Water Ratio: Fill 60% of a porcelain guywan with tea
Infusion Times: 1st infusion 35 Seconds, 2nd infusion 20 seconds, 3rd infusion 1 minute, subsequent infusions about 2 minutes. Phoenix Dancong teas are traditioanlly rinsed twice in a guywan before brewing the 1st infusion. Simply pour hot water over the dry tea leaves in the guywan, and immediately rinse the tea. Repeat for a 2nd rinse. This action, known as "warm-smooth" in Chinese, helps prepare the tea leaves for a proper infusion.

Every Phoenix Dancong tea has its own dynamic expression of flavor and aroma that evolves over the course of many infusions. Be patient when brewing Phoenix Dancong teas–they often peak at their 4th, 5th, 6th or subsequent infusions. One of the joys of Phoenix Dancong is that each new infusion might bring an aromatic nuance not found in the last.

Guywan Brewing from Rishi Tea on Vimeo.

For the best infusions, we recommend brewing this tea in a Guywan or an Yixing teapot.

We encourage you to experiment with the quantity of tealeaves and the length of the infusion time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
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By Carole on December 13, 2012
Milwaukee, WI United States
I just brewed a pot and had to pause to write so more citizens will get to know this very special oolong. It is truly worth your own tea ceremony. Just opening the package releases a delightful fragrance. From that moment on I can't wait for my first sip. This is a tea that is definitely worth being a rather expensive luxury that you don't want to miss. And multiple infusions give it extra value.

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By jean philippe chaix on November 29, 2013
silver spring, AL United States
I paused a moment to admire the leaves,inhale,brew,sip,heaven

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