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Zhao Zhou Green Dancong green tea 2022 No.505 60g
13 600 Ft
Green dancong from Phoenix Mountain with floral notes - 潽湿单枞
it was harvested around October 15
The essence of spring, with fullness thanks to the autumn harvest.
Altitude:
600-800 m
Area:
Phoenix Mountains
Chao Zhou, Guangzhou Province
it was harvested around October 15
The essence of spring, with fullness thanks to the autumn harvest.
Altitude:
600-800 m
Area:
Phoenix Mountains
Chao Zhou, Guangzhou Province
It has an amazing fragrance (lilies, lilacs, orchids), a soft, delicately buttery character, with a refreshing vivacity.
One of our most fragrant teas, which is made from the leaves of the 'big dark leaf' and - at first interesting - 'duck shit smelling' tea varieties (大乌叶, 鸭屎香). We have been buying this popular tea every year since 2015, now in its eighth vintage. In the first two years, we bought from the spring harvest, which had less body but even more aromatic notes. Then we switched to the autumn, more expensive vintage, where we also found the floral scents to be sufficient, but thanks to the cold autumn days, we get a fuller, deeper tea.
The name dancong (单枞) originally denoted teas that come from a single tree/bush and are not mixed with other leaves; nowadays it is generally used for Phoenix Mountain (凤凰山, Fenghuang) wulongs. The names of the dancongs refer to a specific taste/scent of the given tree (e.g.: Milan xiang, honey-orchid scent). The main virtue of the deservedly famous Phoenix mountain wulongs lies in their extraordinary aroma and long, round, creamy taste.
With this tea, thanks to the partial, very gentle oxidation and the special water extraction technique, all the primary, fresh aroma character is preserved in the leaves. We recommend it to beginners and those who are familiar with teas. Our lovably fresh, flowery popular tea.
Our tasting notes:
When made with water at 85 degrees, the first pour is very soft, floral, chamomile, buttery. The second vegetal, tulip scent, with a sweet aftertaste. After the next pouring, its jasmine quality and greenish fresh notes became stronger. It brought the spring mood.
Preparation:
Quantity: 5-6 grams of tea for 150 ml of water
Water temperature: 85ºC. From fresh spring water, mineral water or filtered water
Pouring time: 10-15... seconds
Number of pours: 4-6
One of our most fragrant teas, which is made from the leaves of the 'big dark leaf' and - at first interesting - 'duck shit smelling' tea varieties (大乌叶, 鸭屎香). We have been buying this popular tea every year since 2015, now in its eighth vintage. In the first two years, we bought from the spring harvest, which had less body but even more aromatic notes. Then we switched to the autumn, more expensive vintage, where we also found the floral scents to be sufficient, but thanks to the cold autumn days, we get a fuller, deeper tea.
The name dancong (单枞) originally denoted teas that come from a single tree/bush and are not mixed with other leaves; nowadays it is generally used for Phoenix Mountain (凤凰山, Fenghuang) wulongs. The names of the dancongs refer to a specific taste/scent of the given tree (e.g.: Milan xiang, honey-orchid scent). The main virtue of the deservedly famous Phoenix mountain wulongs lies in their extraordinary aroma and long, round, creamy taste.
With this tea, thanks to the partial, very gentle oxidation and the special water extraction technique, all the primary, fresh aroma character is preserved in the leaves. We recommend it to beginners and those who are familiar with teas. Our lovably fresh, flowery popular tea.
Our tasting notes:
When made with water at 85 degrees, the first pour is very soft, floral, chamomile, buttery. The second vegetal, tulip scent, with a sweet aftertaste. After the next pouring, its jasmine quality and greenish fresh notes became stronger. It brought the spring mood.
Preparation:
Quantity: 5-6 grams of tea for 150 ml of water
Water temperature: 85ºC. From fresh spring water, mineral water or filtered water
Pouring time: 10-15... seconds
Number of pours: 4-6