Lao Cong Huang Zhi Xiang Dancong | Phoenix Mountain Oolong, Yellow Blossom Aroma

Beschreibung HERKUNFT UND ERNTEZEIT China, Canton (Guangzhou), Fenghuang Shan, Wudongshan, 2025 CHARAKTER The Huang Zhi Xiang Dancong cultivar takes its name from the heady fragrance of yellow-flowering shrubs and trees. A medium-oxidised, classically roasted oolong, it is full-bodied, deep, floral, and highly aromatic. Alongside its intense floral notes (osmanthus, gardenia, yellow rose), the roast enhances deeper, caramelised flavours, resulting in a liquor with notes of cinnamon, apple chips, orange peel, and brioche. Fenghuang Dancong is a special oolong cultivated in the rocky terrain of the Phoenix Mountains, located in northeastern Guangdong, near the South China Sea and roughly on the same latitude as Taiwan. In this rocky mountainous environment, the weathering of solid rock, combined with natural forests and diverse vegetation, creates ideal conditions for tea trees. Their deep-reaching roots draw nutrients from the mineral-rich bedrock, while the humus-rich forest soil provides abundant organic matter. This region is one of the oldest oolong-producing areas in China and is home to many tea trees over a hundred years old, with some estimated to be 500–600 years old. Originally grown from seed, these trees developed in semi-wild conditions, growing in a half-tree, half-bush form among other plants. Thanks to their extensive root systems, they draw nutrients from deeper and wider soil layers, resulting in leaves with a higher concentration of flavor compounds. The rich soil and the advanced age of the plants give these teas their distinctive, concentrated character. Owing to their higher mineral and trace element content, the teas from this region are known for their intense aroma, long-lasting aftertaste, and exceptionally rich infusions. BENEFITS Rich, Aromatic, Long lasting taste, Fruity, Appricot, Dried Pinapple, Muscatel, Floral, Magnolia, Yellow rose STRENGTH-CAFF: 5/10 DOSIERUNGS- UND BRÜHLEITFADEN A) Traditional way in a gaiwan/clay teapot: 3-5 grams 150-200 ml water. According to the Gongfucha, brew several times at 85-90°C, for 20 seconds. / 10 inf. B) Westliches Aufbrühen: 3-5 Gramm 300-500 ml Wasser. Mit 80-90 C° warmem Wasser 2-3 Mal für 1-2 Minuten aufgießen. / 3 Aufguss.