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Dancong Oolong | 50-Year-Old Bush Nightshade Leaf (Cassia) 老欉山茄葉炭焙 - YUMM CHA
Dancong Oolong | 50-Year-Old Bush Charcoal Roasting Nightshade Leaf 炭焙老欉山茄葉 - YUMM CHA
Dancong Oolong | 50-Year-Old Bush Charcoal Roasting Nightshade Leaf 炭焙老欉山茄葉 - YUMM CHA
Dancong Oolong | 50-Year-Old Bush Charcoal Roasting Nightshade Leaf 炭焙老欉山茄葉 - YUMM CHA
Dancong Oolong | 50-Year-Old Bush Nightshade Leaf (Cassia) 老欉山茄葉炭焙 - YUMM CHA

Dancong Oolong | 50-Year-Old Bush Charcoal Roasting Nightshade Leaf 炭焙老欉山茄葉

€23,50
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About

The name "Nightshade Leaf" originates from the shape of the tea leaves, which closely resemble the leaves of the Nightshade plant.

This variety is a true gem among the Dancong teas. Often regarded as the "noble tea" within the Dancong family, it is rare and highly prized for its very limited production. Many tea books mention an ancient tree of Mountain Nightshade Leaf tea located in Da'an Village, which is known for its exceptional quality.

This tea’s rare and refined qualities make it a favorite among tea connoisseurs, offering a truly exceptional drinking experience.

This is most enjoyable with less leave and water ratio, the subtle sweet spice note will become more prominent when lower the leaves ratio. Also you may use a bit higher TDS water between 70-100, while keeping the PH 6-7.

It’s good to start trying 3-4g for 100ml water, and steep for 10-15 seconds. The first brew shall be vibrant orange pink color thanks to the charcoal roasting method. Keep the liquid in light yellow to measure the good steeping time - lighter than the color in my 2nd photo ;-)

Tea Information

Classification: Superior (Highest Quality)

Oxidation: 30-40%

Roasting: Three times Charcoal-roasting

Aftertaste: Strong and long-lasting

Cultivar: Nightshade leaf

Year / Season: 2024 Spring

Origin: Da An Village, 1100 meters, Phoenix Mountain, Chaozhou, China

Appearance: The leaves are tightly rolled, with a dark, glossy, and rich brown color.

Leaf Base: The leaves are thick, soft with a greenish underside and a reddish edge, a characteristic that indicates its high quality.

Flavour Profile

This rare Dancong Oolong initially offering a refreshing, slightly sweet leaf fragrance with floral undertones of magnolia. On the palate, the tea reveals a silky, smooth texture with layers of ripe fruit sweetness and a delicate woodiness that evolves with each infusion. A subtle hint of cassia bark adds a warm, spicy depth, making the tea both intriguing and comforting. The aftertaste sweetness is long and persistent thanks to the skillful charcoal-roasting process. Perfect choice for oolong tea connoisseur and Dancong tea lovers.

How to Brew

Gong Fu Cha Brewing uses a Porcelain Gaiwan, Yixing Zhu Ni,or Chao Zhou clay pot.

1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 100ml 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 8-10 infusions.

The best result is drinking from a thin small cup of 30-35ml, preferably made in porcelain.

Behind This Tea

The mother tree of this variety passed away more than 30 years ago, but the legacy lives on in the remaining grafted tea trees that date back to the 1980s. Tea professionals have noted that grafted trees, after about eight years of careful cultivation, can match the flavor and quality of the original mother tree, making this an extraordinary and rare find in today’s market.

Even within the core tea-producing areas of Phoenix Mountain, Nightshade Leaf Oolong remains a rare treasure. In recent years, attention has shifted towards more well-known varieties, such as Duck Shit (Honey Suckle) or Honey Orchid, which has led to a decline in cultivation of this very unique variety. Today, only a handful of these ancient tea trees remain, many of which are now quite aged, with very few young trees left to continue the tradition to hold the one-of-kind aroma of this variety.

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