Wudong Lao Cong Yashi Xiang Dancong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Bark, Beetroot, Bitter, Broccoli, Candied Apple, Caramel, Earthy, Fish Broth, Floral, Flowers, Fruity, Incense, Licorice Root, Lilac, Mineral, Oats, Peppercorn, Persimmon, Pungent, Rose, Rosemary, Spicy, Sweet, Wet Rocks
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 oz / 110 ml

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  • “Here’s a complex Dan Cong with a superb cha qi, it is heady and quite meditative. Apart from that, I also love its bitterness leyers and the funky mouthfeel. At first, it smells of baked fruit, but...” Read full tasting note
    95

From TheTea

Origin: 1200 m. above sea level, Wudong, Guangdong, China

Harvest: May 2021

Cultivar/Tree Variety: Yashi Xiang (from Shuixian crossbreeding)

This top quality Yashi Xiang Dancong was produced from old bushes (80-100yrs old) growing without chemicals near Wudong village.

Our Yashi Xiang is so pure and clean: taste is very smooth during first infusions but after 3-4th it leaves open and you can experience the pure taste of high mountain and authentic Yashi Xiang.

Creamy and buttery texture, longlasting sweetness, lots of flowers and tropical fruits. Excellent and extraordinary Dancong.

About TheTea View company

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1 Tasting Note

95
943 tasting notes

Here’s a complex Dan Cong with a superb cha qi, it is heady and quite meditative. Apart from that, I also love its bitterness leyers and the funky mouthfeel.

At first, it smells of baked fruit, but after the rinse I find many other notes. It is a sweet, spicy aroma with hints of flowers, mochi, brick houses, incense and kohlrabi.

The first infusion is somewhat simple and particularly comforting. It has a strong mineral presence, a soft mouthfeel and an ever-changing aftertaste. Second steep further underscores the mineral and comforting character. It is more sweet and sour, with notes of rosemary, caramel, and rose water. The aftertaste is very cooling and floral with a hint of licorice.

Third steep is more pungent. It brings a numbing spicy mouthfeel reminiscent of sichuan pepper, as well as flavours of fish broth and tree bark. Next I find also an earthiness and especially bitterness of beetroots, but also sweeter notes of persimmon and sugar beet.

Towards the end of the session, the bitter-sweet character becomes more dominant. There are notes of baked apples, oats, and lilac among many others.

Flavors: Bark, Beetroot, Bitter, Broccoli, Candied Apple, Caramel, Earthy, Fish Broth, Floral, Flowers, Fruity, Incense, Licorice Root, Lilac, Mineral, Oats, Peppercorn, Persimmon, Pungent, Rose, Rosemary, Spicy, Sweet, Wet Rocks

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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