Gui Hua Xiang
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Gui Hua Xiang Dan Cong from Fenghuang
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This exceptional Dancong is called Gui Hua Xiang. It translates as osmanthus flower fragrance and describes the character of the tea. Gui Hua Xiang Dan Cong is characterized by its particularly sweet aroma which is underlaid with a subtle fragrance of osmanthus. This type of oolong is also called Phoenix Dancong and can be infused several times.
Dancong oolong is grown on the slopes of the Phoenix mountains around the city Fenghuang together with other crops and is partly wild. Through this high biodiversity are pest naturally controlled and the use of pesticides is unnecessary. The Phoenix Mountain range extends between a height of 300 and up to 1500m. The climate with an average temperature of 22°C is considered mild.
Tea production in Chaozhou has a thousand year old tradition and the historical knowledge of the art of tea is passed on from generation to generation. This tea is grown by the family Cha Xiang Si Hai from Fenghuang and thanks to a centuries-old knowledge processed to a superior oolong. The whole family is involved in the harvest and also in the entire tea production. The tea is still traditionally processed like in times of Lu Yu: The leaves are withered and dried in bamboo trays and then roasted over charcoal fire.
Through the high oxidation and the strong roasting is this Dan Cong good storable and particularly interesting for connoisseurs who like to mature vintage teas.
Harvest: Spring 2013
Taste: Sweet with a hint of osmanthus fragrance.
Oxidation: approx. 55%
Origin: Family operated farm in Fenghuang, Chaozhou, China.
Temperature: Water temperature 100°C
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is especially suitable for preparation in the Gaiwan or in a small Yixing pot in Chaozhou Gongfu style. Brewing times should not be too long, as Dancongs naturally contain more bitter substances. If you dose the amount of leaves well, you can still steep it directly in a pot or cup and just let the leaves sink to the bottom and add some hot water if necessary.
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