Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Cantaloupe, Cinnamon, Cream, Earth, Floral, Flowers, Fruity, Honey, Melon, Nectar, Smooth, Spices, Sweet, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ben Marcus-Willers (馬維彬)
Average preparation
190 °F / 87 °C 0 min, 15 sec 4 g 4 oz / 125 ml

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  • “For a key to my rating scale, check out my bio. 10/10 would recommend. This is a pricey tea but very worth it. Very clear notes of wildflower honey, floral nectar, and cantaloupe. A delicate,...” Read full tasting note
    91

From Red Blossom Tea Company

Song Zhong traces its origins back to the waning days of the Southern Song Dynasty. Locals on Phoenix Mountain tell of the last Song Emperor’s flight from the invading Mongols. Tired and thirsty, the emperor was restored with tea brewed from the leaves of a Phoenix Mountain oolong.

Today, Song Zhong refers to the highest quality varietals of Phoenix Oolongs, propagated from the original trees first harvested on the Phoenix Mountain range. Our Song Zhong comes from an old grove 1000 meters above sea level on Wudong Mountain. Its leaves were hand-gathered from that grove in late April, 2016.

Crafted in traditional style, this is a ‘Nong Xiang’ Phoenix Oolong, meaning the leaves are mid-oxidized to 30% before receiving several light charcoal roasts. The dry leaves carry a hint of cantaloupe and honeydew, lychee and brown sugar. Initial mouth feel is smooth and elegant, with a clarity that sets the stage for a heady mid-palate release of flowers, lychee fruit, honey and Eiswein. A remarkably long finish soon follows, anchoring these flavors long after the tea is gone.

About Red Blossom Tea Company View company

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1 Tasting Note

91

For a key to my rating scale, check out my bio.

10/10 would recommend. This is a pricey tea but very worth it. Very clear notes of wildflower honey, floral nectar, and cantaloupe. A delicate, floral flavor (hits all of the high notes), yet a ridiculously creamy, smooth mouthfeel and an immediate 回甘 (sweet finish) that just doesn’t end. Do yourself a favor and try it.

NOTE: Just going off the dry scent in my warmed gaiwan, I found that the charcoal roast was a bit heavy for my liking, so I rinsed the tea. Normally I don’t do this for Phoenix oolongs (to make sure I don’t waste any fragrance since that’s the area in which these teas excel), but I would say that this tea actually benefited from the rinse – if nothing else, the flavor was certainly not diminished by doing so.

Flavors: Cantaloupe, Cinnamon, Cream, Earth, Floral, Flowers, Fruity, Honey, Melon, Nectar, Smooth, Spices, Sweet, Wood

Preparation
190 °F / 87 °C 0 min, 15 sec 4 g 4 OZ / 125 ML
Rasseru

you dont give high scores lightly either do you

Ben Marcus-Willers (馬維彬)

Haha no, I suppose not – the more tea I drink, the more picky I am too.

I try to judge teas purely based on the scale I list on my profile. I’m looking for complexity (flavor + finish, scent, aroma), texture, how well the tea represents its category (or if it challenges the category – I always love this), and my overall feeling (would I buy the tea again?).

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