2012 Spring Imperial Mt. Wudong Yu Lan Xiang(Magnolia aroma)Phoenix Dan Cong Oolong Tea, 15g 2012 Spring Imperial Mt. Wudong Yu Lan Xiang(Magnolia aroma)Phoenix Dan Cong Oolong Tea, 15g [268]

This Yu Lan aroma Dancong enjoys very fresh, natural Yu Lan(magnolia) aroma; after brewing the tea, the magnolia aroma spreads out quickly; smell the infused tea leaves after 8 times of infusion, its aroma is still existing and long-lasting in the Gaiwan.

Sweet tea liquid without any bitterness or astringency. After sipping the tea liquid, the whole mouth is rich in magnolia aroma mixed with sweet taste.

Yu Lan Xiang(Magnolia aroma) belongs to the orchid aroma category. Its unique, natural magnolia(Yu Lang flower) aroma and honey taste is pleasing and lingering for a long time. However, though it belongs to orchid aroma category, its aroma and taste is quite different from Da Wu Ye.

For light-roasted fragrant Dancong, it requires the tea farmer possessed very high skills in tea-making process, especially controlling well the Zuoqing process, to get out the Yulan aroma hidden in the Yulan tea variety; if fails in the Zuoqing process, there is no any Yulan aroma in the tea.

All of our light-roasted Dancong is stored in the freezer. It will maintain super freshness when hand it to you.

Harvest time: 2012 Spring

Origin: Fengxi village, Mt. Wudong, Chaozhou, Guangdong province

Tea variety: Yu Lan Xiang tea bush(around 30 years old)

Picking standard: two or three half-matured tea leaves

Shape: tight, lightly-twisted stick shape

Dried tea color: bloom dark greenish color

Aroma: natural and fresh unique magnolia aroma

Tea soup color: bright golden yellow

Taste: freshness, mellow, thickness, unique flower taste

Brewing vessel: Gaiwan (120-150cc capacity) or Yixing tea pot(120-150cc capacity)

Water: purified or mineral water is the best.

Brewing water temperature: over 95°C or 203°F.

Used tea amount: Gaiwan or Yixing pot :5-8grams per Gong Fu Cha; (based on personal taste)

Brewing Steps:

1) Warm up- First to warm up the vessels, then to pour out the hot water;

2) Smell dried tea fragrance- Then put the teas in Gaiwan/Yixing Pot, cover the lid, and shake the Gaiwan/pot gently for about 3 seconds, then smell the dried leaves aroma.

3) Wash the tea quickly- Pour the hot water into the Gaiwan/pot and pour out the water quickly; then smell the tea aroma on the lid first to enjoy the pleasing Oolong tea aroma;

4) First infusion- pour the hot water into the Gaiwan/pot again, and steep for about 3-5 seconds before pouring out(based on personal taste);

5) Coming infusions- the steeping time for the successive infusion can be 3-5 seconds longer than the previous infusion.

Product Reviews:

powerful magnolia aroma and great taste

( FEATURED REVIEW )

Magnolia characteristic is very evident. Top quality dan cong in my opinion. One of the most powerfully fragrant teas in any class that I have come across and I have tried several good tie guan yin and dan cong. Sweet, no bitterness or astringency (when brewed right) great cha chi : very calming and energizing. Made my hands sweat. Lasts for many, many infusions - keep infusion times short its very concentrated :)

Winter Tea is a TREAT!

( FEATURED REVIEW )

This tea makes your mouth water on smelling the first rinsed tea! It\'s aroma is truly like magnolia but fruity as well. It has a lovely, creamy, mouthfeel and a delightful buttery almost melon flavor that last from infusion to infusion. Prepare for a nice, long, pleasant sitting. The Winter tea does have a distinct flavor from the Spring. That\'s where the fruitiness seems to shine. I love JK TEA Dancongs and won\'t but from another. I drink Pu-erh from Fall to end of Winter and then it\'s Oolongs from JKTEA.

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