Single 100-Year Bush Ginger Lily Fragrance (Jiang Hua Xiang)
Jiang Hua Xiang is a rare Phoenix Dancong oolong known for its distinctive natural ginger lily fragrance. It is also traditionally called Tong Tian Xiang, meaning “Fragrance Rising to the Sky”, a name inspired by its high, vivid aroma that fills the room when brewed. In some local contexts, it is also known as Jiang Mu Xiang for the subtle ginger-like warmth carried in the tea liquor.
This selection comes from a single 100-year-old tea bush in the Phoenix Mountain region of Chaozhou, Guangdong, offering the depth, structure, and quiet power that only old-tree Dancong can develop.
This single-tree Jiang Hua Xiang carries a more refined and unusual aromatic profile. The tea opens with notes of ginger lily, wild flowers, soft spice, honeyed sweetness, and ripe fruit, supported by a deep mineral undertone. The liquor is smooth, rounded, and layered, with a long floral-spiced finish that continues beautifully across multiple gong fu infusions.
Our selection focuses on the qualities that define a high-grade single-bush Dancong: natural fragrance, clean structure, old-tree depth, smooth texture, and lasting aftertaste. Rare, elegant, and deeply characterful, this is a Phoenix Dancong for tea lovers seeking something beyond classic floral aroma.
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.
