Phoenix Dancong Ba Xian <br> Phoenix Dancong Ba Xian <br>

Phoenix Dancong Ba Xian
"Eight Immortals"

$64.00
100g

Free domestic shipping on orders over $29

Description

Harvest: May 2019
Cultivar: Ba Xian "Eight Immortals"
Elevation: 1,200 meters

Phoenix Dancong is a special style of oolong tea produced in Fenghuang "Phoenix" Mountain, a coastal region celebrated for its mineral-rich soils, foggy climate and rocky landscape. The region is home to diverse cultivars developed through generations of selective cultivation. Many are named after a xiang or "aroma" type. It is said these tea trees mimic the aromas of various flowers and fruits, like Tuberose, Honey & Orchids, or Almond while others are named from farmer tales. Ba Xian was first planted in 1989, when a farmer from Li Zi Ping village took a graft from the Da Wu Ye cultivar tree in Qu Zi Liao village. Eight pieces of the tree were successfully grafted in Wudong Shan area and their shape evoked the classic image of the Ba Xian Guo Hai ("Eight Immortals Crossing the Sea"), an ancient Daoist parable.


Origin

Wudong Shan, Guangdong, China

Tasting Notes

This 2019 selection is incredibly patient and yields many infusions with notes of citrus blossom, golden ripe peach, and red nectarine. This tea's rather strong tannin structure and mineral intensity dissipates after the second or third infusion as the succulent notes of those ripe juicy pit fruits really blossom in the cup.

Ingredients

Oolong tea

Traditional Preparation

Gaiwan Brewing Guidelines:

Add 7g tea leaves per 150ml of water
Water Temperature: 200°F
Rinse briefly one time
1st infusion: 20 Seconds | 2nd infusion: 30 seconds | 3rd: 1 minute | 4+: add 15 seconds per infusion

Gaiwan Brewing from Rishi Tea on YouTube.



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.
Close