“I wish I had sufficient experience with Dan Congs to distinguish the 53 separate aromatic molecules this one apparently has. Nevertheless, I can tell it’s good. The leaves are somewhat broken and...” Read full tasting note
“Dry leaf: HERBAL, DRY SPICE, CITRUS (dry wood, dill, cilantro, cocoa powder, some baking spice notes, hint of dried red fruit. In preheated vessel – green stem, coriander, citrus, light lemon...” Read full tasting note
“Yayy finally my ys order arrives! I ordered my first yancha along with 3 dancongs and some other less important non-oolong teas. All of the oolongs smell delicious, this one’s dry leaf smells...” Read full tasting note
“Totally agree with Rasseru. This is a generally over the top Dan Cong which I too have had darker roasted. The trend though has been to make lighter ones and with this tea its not an improvement...” Read full tasting note
“Ba Xian” also known as the Eight Immortals Dan Cong grows in a couple of villages (Phoenix, Ping Keng Tou, and Zhong Shan) in the Wu Dong mountains typically at an elevation of 500-700 meters. The original eight plants of this varietal date back to the Song dynasty. Of the original eight plants only one survived and it was from this “Mother” plant (now called F1) that “Ba Xian” survived and spread. For this reason it also called “Ba Xian Guo Hai” (The Eight Immortals Cross the Ocean) Today Ba Xian is grown in a few villages (in Wu Dong) but is not mass produced.
Ba Xian is a special varietal in that it has 53 distinct aromatic molecules in it. It is also grown completely naturally without the use of pesticides, using composted chicken manure as it’s sole fertilizer.
The taste is strong with an up-front bitterness that quickly fades in to a fruit and flower sweetness. It has a distinct White Magnolia (白玉兰香) aroma to it.
An incredibly unique tea, grown naturally and carefully processed to preserve it’s lovely character.
Spring 2015 harvest from Ping Keng Tou village
Only 17 kilograms in total produced!
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