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Pomelo-Flower Dancong, Vibrant Citrus-Honey Yuzu, Peachy Spice Finish
Thanks to the Phoenix Mountains' volcanic soil, humid and cool slopes, its oolongs are very fragrant, unique, floral-fruity teas, clearly distinct from those of any other areas.
Hua Xiang or “Pomelo Flower Fragrance” Dancong is one of the famous aromatic cultivar types within the Fenghuang Dancong family. It is known for its clear floral opening reminiscent of pomelo blossoms, it carries a vibrant citrus tang and develops a clean, long-lasting finish.
Taste notes:
A dense, full-bodied, and aromatic tea with a gentle spiciness and a mild, sweet aftertaste that lingers pleasantly. Its fragrance carries floral and citrus notes, which beautifully return in the cup. The flavor is mellow and toasty, with an intense fruitiness that slowly unfolds on the palate. A honey-like sweetness and a bright, citrusy tartness reminiscent of yuzu add depth and balance. The aftertaste is deep and lingering, with soft, peachy waves that leave a lasting impression.
Place of origin: An Jiao Village, Feng Huang Zhen, Chaozhou City, Guangdong Province
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Item code: TTY135
Origin: Guangdong Prov., CHINA
Ingredients: oolong tea
Best before: APR / 2027
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Posting time can vary due to the manufacturers capacity, Japanese national holidays, as well as natural disasters or accidents, etc., and we can not guarantee posting dates.
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| 5 g 0.2 oz 1.2 US tsp |
95°C 203°F |
150 ml 5.1 fl oz 150 cc |
30 sec.~ |
STEP 1) Warm a gaiwan or teapot by pouring boiling water into it, then pouring it out.
STEP 2) Put tea leaves into the pot and pour water over the leaves.
STEP 3) Steam it for the required time.
STEP 4) Pour the tea into a pitcher, then into the cups to serve.
❖ When first pouring water over the leaves, foam is created. Remove the foam using the lid of the pot to achieve clearer taste.
❖ No need to "wash" the tea leaves, the first infusion is already ready to drink.
❖ For the second infusion, steep it for about half the time of the first infusion. For every other infusion after that increase the steeping time (from the time of the first infusion).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from steaming too much.
Taste of tea is a matter of preference, so try infusing tea in several ways and find your
favorite way to infuse.
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Da******, 2021-06-05 12:20 JST, THAILAND
The wet leaf smells much like dry-preserved orange peel. The first brew reveals sweet floral aroma which is enduring and continues to extend to the throat, accompanied with a touch of tingling bitter citrus notes this tea is well balanced. The subsequent brews showed shifting of character from floral to dense creamy aftertaste, the shifting itself is fluid and gradual making the session more on an exciting side of journey. Cha qi (tea force) is uplifting and stimulating, increase my awareness and appreciate things around.
Ge******, 2021-04-23 01:47 JST, UNITED STATES OF AMERICA
The wet leaves have a sweet cooked citrus aroma. Tasting notes include bitter citrus rind and sweet milk. As infusions progress, the bitter citrus flavor becomes more tempered allowing the milky flavor to shine through. Mild and pleasant cha qi.
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