Old tree with deep roots,
red halo on twisting leaves,
like sipping honey.
Showing posts with label dan cong. Show all posts
Showing posts with label dan cong. Show all posts
Friday, March 14, 2014
Wednesday, August 24, 2011
Phoenix Dancong Aha Moment
I'm not sure where the term originates but according to psychologist John Kounios an Aha Moment is: "Any sudden comprehension that allows you to see something in a different light."
I had my first Tea Aha Moment with my mentor Donna Fellman back in 2001. Since that day I've had many of these little epiphanies for many different types of tea.
I've always been intrigued by Phoenix Dancong (鳳凰单丛) oolong tea but I never really understood why some folks are crazy for it. The 2007 Winter Fenghuang Wudong old bush from Hou De almost qualified as an Aha Moment, but because that particular tea was so unique I could not compare it to a normal Phoenix Dancong.
Normal (by which I mean "commercially available in North America") Phoenix Dancong, in my experience, has those beautiful, carefully twisted leaves...
Their are so many different cultivars used to produce them. One of the most common is called Milan Xiang (蜜蘭香) (Honey Orchid Fragrance). I've had a few nice experiences with these teas, but they've never satisfied me the way a good Taiwanese High Mountain Oolong, Ti Kuan Yin (鐵觀音) or Yan Cha (岩茶) could.
My Phoenix Dancong Aha Moment finally came earlier this month while taking care of my kids and doing household chores. I was drinking the Phoenix Dancong that my own tea company is selling. I used a small gaiwan about 2/3 full of dry leaf and steeped the first couple infusions for about one minute. It was very pleasant.
Then I made my 3rd infusion. I forgot about it. It steeped almost 20 minutes and I was sure it would be terrible.
But it wasn't!
I liked that cup of tea so much! The flavor was really rich and presented big apricot and honey notes. It felt so thick and malty with bright, sparkly peaks of complexity. I instantly knew why people love this type of tea so much.
Since that Aha Moment I have tried hard to learn how to coax those delicious flavors into every infusion.
It hasn't been easy but I have found a happy balance. I tend to like this Dancong better with longer steeps. I also prefer using spring water or plain tap water instead of my usual filtered water. Finally, I recommend using slightly cooler water, (around 180° F) after the 3rd infusion, and not giving up on the tea until at least the 7th because my favorites seem to be the later infusions.
I had my first Tea Aha Moment with my mentor Donna Fellman back in 2001. Since that day I've had many of these little epiphanies for many different types of tea.
I've always been intrigued by Phoenix Dancong (鳳凰单丛) oolong tea but I never really understood why some folks are crazy for it. The 2007 Winter Fenghuang Wudong old bush from Hou De almost qualified as an Aha Moment, but because that particular tea was so unique I could not compare it to a normal Phoenix Dancong.
Normal (by which I mean "commercially available in North America") Phoenix Dancong, in my experience, has those beautiful, carefully twisted leaves...
...like this...
...and appears slightly red and green after it has infused many times...
...like this.
Their are so many different cultivars used to produce them. One of the most common is called Milan Xiang (蜜蘭香) (Honey Orchid Fragrance). I've had a few nice experiences with these teas, but they've never satisfied me the way a good Taiwanese High Mountain Oolong, Ti Kuan Yin (鐵觀音) or Yan Cha (岩茶) could.
My Phoenix Dancong Aha Moment finally came earlier this month while taking care of my kids and doing household chores. I was drinking the Phoenix Dancong that my own tea company is selling. I used a small gaiwan about 2/3 full of dry leaf and steeped the first couple infusions for about one minute. It was very pleasant.
Then I made my 3rd infusion. I forgot about it. It steeped almost 20 minutes and I was sure it would be terrible.
But it wasn't!
I liked that cup of tea so much! The flavor was really rich and presented big apricot and honey notes. It felt so thick and malty with bright, sparkly peaks of complexity. I instantly knew why people love this type of tea so much.
Since that Aha Moment I have tried hard to learn how to coax those delicious flavors into every infusion.
It hasn't been easy but I have found a happy balance. I tend to like this Dancong better with longer steeps. I also prefer using spring water or plain tap water instead of my usual filtered water. Finally, I recommend using slightly cooler water, (around 180° F) after the 3rd infusion, and not giving up on the tea until at least the 7th because my favorites seem to be the later infusions.
Monday, November 16, 2009
2007 Winter Fenghuang Wudong Old Bush Dancong "Huang Jing"
My generous new friend J (who I first mentioned in my previous post) left me with several wonderful oolong teas to sample. 謝謝你!
One of these new teas was a very intriguing dancong (with a very long name) called: 2007 Winter Fenghuang Wudong Old Bush Dancong "Huang Jing." J got it from Hou De Asian Arts in Huston, TX.
Dancong (单丛) tea is most commonly translated as "single bush" and is considered an oolong tea. The trees used to produce dancong are usually mature plants with a single trunk and deep roots. I really don't have much experience with dancong tea but I have learned a lot about it from reading the Tea Obsession blog.
The leaves for this particular dancong were hand-picked from 50 year old tea bushes. Its thick and leathery leaves were folded and tightly pressed because the winter leaves are more difficult to roll. Other dancong teas that I have tried have had long, twisted leaves (slightly resembling Wuyi mountain cliff teas) but this "Huang Jing" is made up of many long fat leaves and has a mix of earthy autumnal colors. For more specific information about this tea click here.
I have never seen a tea like this before and had no idea what to expect. I filled my gaiwan about three quarters full of dry leaf before pouring in boiling hot spring water. My nose, at least a meter away from the lidded gaiwan, immediately picked up a sweet aroma. This tea is very aromatic with hints of ripe plum, dark wood, and fresh baked cinnamon rolls.
The tea soup has an amazing amber color and intoxicating perfume. It is heady like spiced wine and distinctly fruity. My first sip caused me to sigh and exclaim "Whoa... now that's a good tea." My tasting notes for the next eight infusions included: honey, malt, delicate smoke, smooth, and raisin. It also has a nice aftertaste.
After the tasting session I marveled at the massive yellow tinted leaves. They are very thick and beautiful.
This is by leaps and bounds the best dancong tea I've ever tasted.
One of these new teas was a very intriguing dancong (with a very long name) called: 2007 Winter Fenghuang Wudong Old Bush Dancong "Huang Jing." J got it from Hou De Asian Arts in Huston, TX.
Dancong (单丛) tea is most commonly translated as "single bush" and is considered an oolong tea. The trees used to produce dancong are usually mature plants with a single trunk and deep roots. I really don't have much experience with dancong tea but I have learned a lot about it from reading the Tea Obsession blog.
The leaves for this particular dancong were hand-picked from 50 year old tea bushes. Its thick and leathery leaves were folded and tightly pressed because the winter leaves are more difficult to roll. Other dancong teas that I have tried have had long, twisted leaves (slightly resembling Wuyi mountain cliff teas) but this "Huang Jing" is made up of many long fat leaves and has a mix of earthy autumnal colors. For more specific information about this tea click here.
I have never seen a tea like this before and had no idea what to expect. I filled my gaiwan about three quarters full of dry leaf before pouring in boiling hot spring water. My nose, at least a meter away from the lidded gaiwan, immediately picked up a sweet aroma. This tea is very aromatic with hints of ripe plum, dark wood, and fresh baked cinnamon rolls.
The tea soup has an amazing amber color and intoxicating perfume. It is heady like spiced wine and distinctly fruity. My first sip caused me to sigh and exclaim "Whoa... now that's a good tea." My tasting notes for the next eight infusions included: honey, malt, delicate smoke, smooth, and raisin. It also has a nice aftertaste.
After the tasting session I marveled at the massive yellow tinted leaves. They are very thick and beautiful.
This is by leaps and bounds the best dancong tea I've ever tasted.
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