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“glass pot, 6 grams, approx 150 ml mineral water 90+ degrees 3-5+ sec infusions. very distinct ginger flower aroma. flavor and aroma are one and the same. sweet. no dryness or astringency. vaporous...” Read full tasting note
“Probably a bit too subtle for me… Looks like a cross between Da Wu Ye and sweeter Dancongs but neither sweetness not floral bitterness are very bright. The liquid is also a very slight yellow...” Read full tasting note
“This review is for the 2014 version. This tea has a sweet aftertaste, and a unique aroma. No dryness could be felt when brewed right. Its taste evolves nicely over steepings, and in the 2nd steep I...” Read full tasting note
Jiang Hua Xiang(ginger flower) is also called Tong Tian Xiang, which means its aroma can reach up into the sky described by the local tea people.
Our Jiang Hua Xiang enjoys natural, high ginger flower aroma & taste; delicate tea liquid with lingering ginger flower taste in the mouth; Can be brewed up to over 12 times. Its pleasing ginger flower still exists in the infused tea leaves after over 10 times infusion. Only picked one time in spring and very special.
This Jiang Hua Xiang Dancong is from Xiajiao village, where the tea plantation is 800 meters high above sea level. For light-roasted Dancong, the making technique is extremely important & crucial, otherwise, the ginger flower is hard to make out; Our Jiang Hua Xiang Dancong is from the famous skillful tea people in this village; During the fragrant Dancong making time, he needs to stay up the whole night to make sure enough & appropriate Zuoqing process, which is extremely crucial to the making process for having ginger flower aroma out).
All of our light-roasted Dancong is stored in the freezer. It will maintain super freshness when hand it to you.
Tea variety: 40-60 years old Jiang Hua Xiang tea tree
Harvest time: 2012 spring
Origin: Xiajiao village, Mt. Wudong, Chaozhou, Guangdong province
Roasted level: light-roasted
Picking standard: two or three half-matured tea leaves
Shape: tight, lightly-twisted stick shape tea leaves
Dried tea color: bloom dark green with light brown hue
Aroma: natural and fresh unique ginger flower fragrance; lingering ginger flower after many infused tea leaves.
Tea liquid: color: light-yellow color with super transparency
Taste: freshness, mellows, unique & delicate ginger flower taste
Company description not available.
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Verdant Teaglass pot, 6 grams, approx 150 ml mineral water
90+ degrees 3-5+ sec infusions.
very distinct ginger flower aroma. flavor and aroma are one and the same.
sweet. no dryness or astringency. vaporous quality. highly aromatic and pleasant.
One of my favorites teas by far.
Probably a bit too subtle for me…
Looks like a cross between Da Wu Ye and sweeter Dancongs but neither sweetness not floral bitterness are very bright. The liquid is also a very slight yellow color.
Certainly not something I’d want to have on my shelf in any meaningful quantities. Dancongs are a big hit or a big miss for me it seems. Either I love then, or I couldn’t care.
This review is for the 2014 version. This tea has a sweet aftertaste, and a unique aroma. No dryness could be felt when brewed right. Its taste evolves nicely over steepings, and in the 2nd steep I got a really nice thick mouthfeel from it. This tea lasts for many steepings (at least 8 steepings the way I brew it).
Brewing parameters: I used about 4.5g of leaves in 125ml gaiwan. 95c for the 1st and 2nd steepings, and 90c for the rest steepings. brewing times: rinse/15s/15s/15s/20s/25s/35s and so on..
Flavors: Fruity
