Middle Mountain "Xing Ren Xiang" Dan Cong Oolong Tea * Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Almond, Astringent, Butter, Chestnut, Citrus, Cream, Cucumber, Custard, Geranium, Grass, Hazelnut, Honey, Milk, Nutmeg, Orange Blossom, Orchid, Peach, Pear, Pineapple, Rose, Sugarcane, Vanilla, Violet, Wood
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
6 g 4 oz / 118 ml

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  • “This was another of my sipdowns from earlier in the month. I had been meaning to get around to drinking this tea for a couple of months, but I first got on a big black tea kick and then moved on to...” Read full tasting note
    72

From Yunnan Sourcing

Our Middle Mountain Xing Ren Xiang 杏仁香 Dan Cong Oolong is grown in Da An Village at an altitude of 800 Meters. It comes from trees and bushes growing naturally aged 20-80 years of age. No pesticides or artificial fertilizers were used.

Xing Ren Xiang “Almond Aroma” is one of the many varietals of Dan Cong that has been around for centuries. It is called almost aroma because during the roasting process the tea smells much like roasted almonds!

The taste is crisp, bitter-sweet, with notes of honey and cream.

April 2017 harvest

Xing Ren Xiang Varietal 杏仁香

Altitude: 1180 meters

Area: Shi Tou Jiao Di Village, Wu Dong Shan, Guangdong

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

72
847 tasting notes

This was another of my sipdowns from earlier in the month. I had been meaning to get around to drinking this tea for a couple of months, but I first got on a big black tea kick and then moved on to Wuyi oolongs before finally breaking this tea out to change things up and prevent myself from falling into a rut. It had been way too long since I had reviewed a Dancong oolong anyway. Unfortunately, this tea reminded me that Xing Ren Xiang is not always one of my favorite types of Dancong oolong. I sometimes find them to be a little too gritty and/or soapy in the mouth, and I also sometimes find them to be a little boring. Both criticisms applied to this tea, but honestly, it was not bad overall.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 6 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, the dry tea leaves produced aromas of roasted almond, cream, custard, and orchid as well as some indistinct citrus and pineapple aromas. After the rinse, I detected new aromas of orange blossom, geranium, vanilla, nutmeg, and grass as well as stronger and clearer pineapple scents. The first infusion introduced aromas of tangerine, peach, and steamed milk. In the mouth, the tea liquor presented notes of roasted almond, cream, orchid, steamed milk, grass, tangerine, and orange blossom that were chased by hints of peach, geranium, butter, wood, and nutmeg. The subsequent infusions introduced aromas of wood, rose, pear, plum, sugarcane, butter, and honey. Slightly stronger and more immediately noticeable impressions of geranium, wood, and butter appeared in the mouth alongside belatedly emerging notes of custard and vanilla and hints of pineapple. I also picked up on notes of cucumber, rose, plum, roasted chestnut, roasted hazelnut, pear, sugarcane, and honey. The previously noted peach hints gradually grew a little stronger on each finish, and I also thought I caught some hints of violet here and there. As the tea settled, the liquor turned grittier and more astringent, offering notes of minerals, wood, roasted almond, steamed milk, grass, and butter that were backed by hints of pear, plum, sugarcane, vanilla, and roasted chestnut.

This tea offered some interesting aromas and flavors, but it also flattened out relatively quickly and turned a bit grittier and more astringent than I had hoped it would. At its peak, it was a nice Dancong oolong, but I quickly grew restless with it and found myself ready to move on to something else. Overall, it was a pretty decent tea, but it struck me as being flawed. I have had better and more memorable teas of this type.

Flavors: Almond, Astringent, Butter, Chestnut, Citrus, Cream, Cucumber, Custard, Geranium, Grass, Hazelnut, Honey, Milk, Nutmeg, Orange Blossom, Orchid, Peach, Pear, Pineapple, Rose, Sugarcane, Vanilla, Violet, Wood

Preparation
6 g 4 OZ / 118 ML

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