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Crop: Spring 2019
Varietal: Yashi Xiang
Origin: Phoenix Mountain, Wudong village area
Gong fu brewing with spring water or filtered water is recommended. Dan Congs brew best with more dry leaf, shorter steeps and less water. Place 7gr of dry leaf in your 140ml standard gaiwan. Douse the leaves with boiling hot water just covering them. Steep 1-2 seconds only pouring them off into your reservoir. The important thing is to let it cool to a comfortable temperature before you start sipping. Gradually increase time with each steep. Repeat as long as the leaves hold up.
Of course, for on-the-go you can also use one teaspoon to 8oz. 200° water for 4-5 minutes.
What is "Dan Cong Oolong"?
I'm constantly amazed by the world of teas and the Dan Cong family of oolongs is no exception.
One could divide the world of oolongs simply into three catagories; Taiwanese oolongs, Wuyi oolongs and Dan cong oolongs. Once upon a time, a single batch of tea made from the leaves of a single tree located in the Phoenix mountain area of Guang Dong Province was called Dan Cong. It literally means “Single Tree”. But nowadays, Dan Cong has become a generic name referring to the plethora varieties of roasted oolongs produced in that geographical area.
Something of a mimic bird, Dan Cong can have a pronounced and large range of tastes from floral to fruity to herbal depending on the sub-type of tea you are brewing. This tea family has many members and they all have something interesting and pleasurable to offer. I encourage you to try them out.
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