Hailing from Phoenix Mountain in southeastern China, Dancong ("Single Bush") wulongs are well-known for their full body, boasting a fruity, floral, complex, woodsy flavor. This particular Phoenix Dancong is named for its iconic slmond fragrance.
Dry, its leaves carry an aroma that is initially floral, before easing into the warm sweet aromas of almonds and a bakery. These leaves are a burnt umber, with coptis-yellow central veins. Once brewed, they are a deep, seaweedy-green splashed with brown in the iconic style of an wulong. It produces a golden brew with a deep nutty, grounded, sweet, flavor, with elements of okra and fresh-baked bread. Its aroma is that of flowers from the deep, wet forest. It leaves a lingering sweetness that coats the palate, with an aftertaste of dried flowers and bread.
Its character is that of the warm hearth of a deep-forest cabin, with dried flowers on the mantle above a cozy fire.
This particular tea is naturally grown on Wudong Peak, the most highly-prized tea-growing region in the Phoenix Mountains.
Its character is that of the warm hearth of a deep-forest cabin, with dried flowers on the mantle above a cozy fire.
This particular tea is naturally grown on Wudong Peak, the most highly-prized tea-growing region in the Phoenix Mountains.
Lasts about a dozen brews.