
This high quality Dan Cong comes from 750 m in altitude at Tian Zhu Keng village, Feng Huang Mountain, Guangdong province, south east China. Expertly processed in March 2019 from first flush spring tea leaves, it was then roasted for 30 hours with charcoal (At 100Deg.C) to enhance the natural "Mi Lan Xiang" (Honey and Orchid) aroma and taste.
The brewed tasted belies its’ roasting and has a honey, orchid sweetness with a roasted corn edge. There is an unctuousness whilst drinking and this sensation, along with the taste, remains in the mouth. With age the obvious roasted taste has mellowed into a more subtle textured sweetness with fruit depth.
Still ornery with over steep, take a little care and enjoy..!!
Preparation - none of the Dan Cong/Phoenix teas like over steeping (or swimming too long) , take care to pour the pot dry or remove the strainer basket and enjoy many many cups.
Dan Cong are a variety of Oolongs from the "Phoenix mountains" (Fenghuang shan) of Guandong province, South Eastern China. . Dancong translates to "single bush" where the tea plants are not traditionally pruned to small "tables" but allowed to stretchout as single "trees"..
Dan Congs are generally less oxidised and roasted than YanCha (Cliff yeas) resulting in a little more astringency and stronger floral aroma leading to many of these teas being named after their resemblance to a variety of flowers and flavours.
Stu
owner/operator
About The Tea Catcher
1997-2001 The Tea Catcher lived, travelled, worked and studied in India, Nepal, Sri Lanka, Switzerland, Italy and the Czech Republic. During this time he drank much tea and visited tea growing regions.
2001-2009 Was spent mostly in Europe working with fine foods and olive oils in Italy, wine in Switzerland and tea in Prague. It was here in the cold winter months that The Tea Catcher passion was ignited. Much time was spent in the many tea rooms found all over the Czech Rep., drinking, learning and assisting, and also with Tea Mountain(.cz) as his business began and grew.
2010-today on return to Australia, The Tea Catcher seed, planted years ago, began its’ growth, leading to the purveyor of “the finest teas and accoutrements, sourced worldwide” that you see today. New teas, pots etc are constantly being chased, studied, sampled and ordered to bring the freshest, best and most interesting to you as soon as possible. Watch this space…..!
…and enjoy…!
cheers, Stu
for more info contact me at- theteacatcher@gmail.com