Grown on the slopes of Phoenix Mountain in Southeast China, the wulongs produced in this region tend to be bold, floral, fruity, and woodsy. This particular dancong has black, twisted leaves, with hints of kelp green. Dry, its aroma is pleasantly roasted and slightly fruity. Brewed, its leaves produce a deep, rich, complex, slightly floral aroma, reminiscent of a temple deep in the forest, with a warming maple syrup sweetness reminiscent the smell of Wuyi wulongs being roasted, with subtle elements of orange blossom and gardenia. Its flavor is sweet, smooth, buttery, tart, and woodsy.
Lasts 4-6 brews.
Price is per 50 grams/1.76 ounces