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Product description
Explore a rare Dancong Oolong - Ji Yu Ye
What is Dancong Oolong?
Dancong Oolong is a renowned Chinese tea known for its distinctive flavors and aromas. It is produced mainly in the Guangdong province, specifically in the Phoenix Mountain region. The term 'Dancong' translates to 'single bush', indicating that this tea is derived from a singular variety of tea plant. What sets Dancong apart is its ability to express diverse flavor profiles based on the specific cultivar used and the processing techniques employed. Therefore, every cup tells a unique story.
Flavor and Aroma Profile
The flavor of Dancong Oolong is intricate and varied, often characterized by floral, fruity, and sometimes even woody notes. For instance, the Ji Yu Ye variety, also known as Fish Tail Leaf, offers a delightful sweetness reminiscent of ripe peaches and honey. However, it can also present a refreshing floral aroma that enhances the overall tasting experience. Because of this complexity, each steep can reveal a new aspect of its character, making every session a delightful exploration.
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan.
Prep: Rinse and Warm the teawares using hot water carefully.
1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 90-100 ml water.
2) 100°C water, infuse for 3 seconds to rinse off.
3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 10 infusions.
The best result is drinking from lower temperature, with a thin small cup of 30-35ml, preferably made in porcelain.
Product description
Explore a rare Dancong Oolong - Ji Yu Ye
What is Dancong Oolong?
Dancong Oolong is a renowned Chinese tea known for its distinctive flavors and aromas. It is produced mainly in the Guangdong province, specifically in the Phoenix Mountain region. The term 'Dancong' translates to 'single bush', indicating that this tea is derived from a singular variety of tea plant. What sets Dancong apart is its ability to express diverse flavor profiles based on the specific cultivar used and the processing techniques employed. Therefore, every cup tells a unique story.
Flavor and Aroma Profile
The flavor of Dancong Oolong is intricate and varied, often characterized by floral, fruity, and sometimes even woody notes. For instance, the Ji Yu Ye variety, also known as Fish Tail Leaf, offers a delightful sweetness reminiscent of ripe peaches and honey. However, it can also present a refreshing floral aroma that enhances the overall tasting experience. Because of this complexity, each steep can reveal a new aspect of its character, making every session a delightful exploration.
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan.
Prep: Rinse and Warm the teawares using hot water carefully.
1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 90-100 ml water.
2) 100°C water, infuse for 3 seconds to rinse off.
3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 10 infusions.
The best result is drinking from lower temperature, with a thin small cup of 30-35ml, preferably made in porcelain.