Tong Tian Xiang Phoenix Mountain Dancong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Alcohol, Grapes, Sweet, White Wine
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Geoffrey
Average preparation
205 °F / 96 °C 1 min, 0 sec 6 g

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21 Tasting Notes View all

  • “I figured i’d revisit this tonight to try and see how things have come along with me and oolongs since i first tried this one. Sadly i don’t yet have my gaiwan to really do this properly but i’m...” Read full tasting note
    66
  • “I know it’s been a few since I’ve checked in, but I’ll give her my best shot now with this tastey little tea I recieved from Autumn Hearth. Thank you so much. After consulting the Verdent website I...” Read full tasting note
    87
  • “I usually don’t read the descriptions until I jot down my original thoughts, first! BUT…this time I read it prior. I’m going to try my best not to let it sway my thoughts/opinions/findings. ...” Read full tasting note
    97
  • “This was sent to me by Bonnie a while back, and I really, really wanted to brew it gong fu style but I really didn’t want to be tied to the kitchen stove for 18 infusions! I vowed that I would not...” Read full tasting note

From Verdant Tea

A sunny, sparkling Dancong with strong citrus and apricot jam flavors…

This Dancong offers a full and engaging tasting experience. In early steepings, a crisp mineral or stone quality dominates the texture with a rosewood quality on the sides of the palate. Soon, a mouth-watering juicy note of apricot makes an entrance and continues to build up a thicker body for the tea.

Later, the apricot becomes more of a whipped lime meringue flavor, and the crisp texture becomes sparkly and almost spicy like cinnamon. The citrus mixes with the darker woody quality to evoke blueberry.

In late steepings, the texture becomes more silky like Yunnan budset teas, and the juiciness becomes buttery like autumn harvest tieguanyin. All together, this makes for a thrilling tasting experience.

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21 Tasting Notes

20 tasting notes

My initial reaction to this one was just that my palate still has quite a bit of conditioning needed in order to comprehend the subtleties that others are describing. Having never tried a Dancong and only once before ever even tasting a dark oolong – Big Red Robe – that also left me feeling overmatched, I was set to merely finish out the ounce or so that came with this month’s order by enjoying the flavors for what they are and give up on trying to define them in a way that would warrant posting my thoughts here for others to read.

My wife and I are anxiously shopping for our first house and dealing with the ups and downs of balancing what we want, need, and can reasonably afford. As you can imagine or have experienced, this process can make for some trying times! After an afternoon of disappointing news from the realtor then followed by a surprisingly tasty effort at home-made carne asada tacos, I put my daughter to bed by reading a few pages of Ferdinand (about the length of her attention span) and then proceeded to doze off next to her unintentionally. When I woke up an hour later, it was too late to put on a pot of coffee so I decided to pitch the last 5 or 6 grams of Tong Tian Xiang Phoenix Mountain on the steep and make an effort at this week’s team assignment for my online classes.

And wouldn’t you know that when I stopped trying to focus so hard on what the tea was supposed to be, it stood up and demanded to be appreciated like a clingy toddler! The cacophony of flavor became distinctly layered weaves of dried apricot on the nose and what I can only imagine petrified wood might taste like on the lingering finish. Although not as comforting as other types of tea I’ve tried, in its own way it was very pleasant throughout the times I enjoyed it over the last two weeks but never more than tonight. As it is now all gone, I do look forward to trying other Dancongs in the future so I have something to compare it with and will save any ratings until then.

Preparation
205 °F / 96 °C 1 min, 0 sec
Bonnie

Many blessings looking for that right home! Keep drinking tea for your blood pressure and to settle nervous stomach! The tea I agree always sneaks in with some magical surprises!

jason

My most recent order from Verdant came in today, and wouldn’t you know it included a sample of Mi Lan Xiang Dancong! Guess that comparison will be coming sooner rather than later!

jason

and thanks for good vibes toward the home purchase!

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88
149 tasting notes

Hm, looks like I had this before, but never got around to writing a note for it. Anyway, better late than never, right? (Speaking of late, this is a backlog from a few days ago.)

I got this tea as a sample from an order from Verdant a while back. I already tried some a few months ago, I guess, but I don’t really remember it, heh. Anyway, I brewed this gongfu style, since I didn’t have very much of it left. I wrote some notes that I could make sense of and read back when I was writing it. Now it kind of looks like a gigantic jumble of scribbles on a small notepad. Time for some deciphering!

Dry leaf: Sweet, roasty-ish? Kind of reminds me of a lighter version of Big Red Robe or something.

Steep 1: Very mineral-y with a sparkling/light mouthfeel at the end. Sort of numbing on the tongue. Smell reminds me of my uncle’s house (my uncle is a huge tea lover).

Steep 2: Definitely still very mineral-y. Lightly fruity aftertaste that lingers in the throat/nose.

Steep 3: Mineral fades. Fruit notes more prominent. Kind of ‘juicy’, if that makes any sense?

I stopped taking notes after that, since I think I was lured away from my tea with the promise of chocolate peanut butter cookies made by my suitemates. :)

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90
25 tasting notes

Many thanks to David, Weiwei, and the rest of Verdant Tea for such a delicious sample. I was initially greeted by jasmine. A nice surprise! But, then there was apricot, which combines well with the jasmine to add just a slight hint of vanilla. Touches of hard wood and honeysuckle ballances things out nicely, and crafts a very smooth and lingering aftertaste.

Preparation
Boiling 0 min, 15 sec

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i’m the first reviewer, whoop de dee~

this tea is finnicky (which i understand is a common trait in dancong). out of all my infusions i had one (which i believe was the second one, not counting the rinse) that was not bitter at all and tasted mind-blowingly delicious, like toasty oranges. i have to be more careful with this tea but it’s ridiculously good.

Preparation
200 °F / 93 °C

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92
57 tasting notes

Ahh! It’s been so long since I last logged a tasting note, mostly because I’ve been away lately. I have written several physical notes of some teas which I’ll be uploading in the coming days.

>Dry Leaf Appearance/Aroma
Large long twisted leaves, mostly unbroken, light brown in color with some leaves tinted with a yellowish green hue. Faint tangy citrusy aroma.

>Brewing Method
Small gaiwan, gong-fu style, boiling water, two rinses.

>Liquid Appearance
When viewed in large quantities, such as a glass server, the tea has a clear honey-like amber color. In smaller cups, it’s a beautiful golden color.

>Taste/Aroma
The first cup had a sweet tangy aroma. The tea was sweet and very accurately described by verdant tea, sparkling. I did not find this “sparklingness” similar to that of a wuyi rock oolong, but more of a feeling after drinking it. It’s hard to explain but it gives me a feeling of “brightening” up my body, if that even makes sense. I also found it to be a bit silky and with hints of citrus.

The second cup became thicker and notes of apricot began to surface. Third cup retained the basic flavor profile, but that thickness of the liquid became almost “juicy.” In the 4th cup, I noticed a strong apricot taste that started sweet and juicy, then finished with a slight dryness in the mouth.

The apricot hint and dryness were mostly gone in the 5th cup. Now the tea has a very pleasant thickness to it that fills your mouth with every sip and after a while, the taste lingers in your mouth well after you have put down the cup.

The 6th and 7th cup lost most of the thickness of the previous infusions and lost most of its aroma, but still very flavorful. While I ended my session there, this tea can very well take more rinses. I re-infused the leaves 2-3 more times but I did not write any notes about the taste, but I do remember the basic flavor profile remained there.

>Wet Leaf Appearance
Yellowish brown leaves, other than that, nothing out of the ordinary.

>Overall
If I had to summarize the taste/feeling of this tea, these words would be the perfect description: Sunny, Sparkling, Refreshing, Summer. I don’t know why, but this tea reminds me so much of summer. Maybe its the citrusy tangy taste, the juiciness and subtle apricot notes, who knows, but it’s definitely a very different experience from other oolongs.

Preparation
Boiling 0 min, 15 sec

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80
673 tasting notes

little glass pitcher (grandpa style)

a strange tea ;)

when I smell the leaves dry, they smell floral

when I smell the leaves wet, they smell like wine and grapes

when I smell the brewed tea, it smells like wine and grapes

when I taste the brewed tea it tastes like wine and grapes too :)

many thanks to toad Thomas for this neat tea

Flavors: Alcohol, Grapes, Sweet, White Wine

Preparation
190 °F / 87 °C 6 g

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142 tasting notes

This and the huang zhi xiang in Verdant’s latest club shipment have opened my eyes to dan congs, and I want to try lots and lots of them now. I think I once tried one I didn’t love and decided ‘dan cong bad.’ Duh. This one has a delightful woodsy sweetness, and I think the only reason it doesn’t go back on my wish list is that the huang zhi xiang knocked it off the list with its non-woodsy marmalade toast sweetness. Still, this is a really charming tea and still working on convincing me to keep it. Which I might.

Stephanie

I love Dancongs :)

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