High Mountain "Pomelo Flower Aroma" Dan Cong Oolong Tea * Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Butter, Cherry, Citrus, Coriander, Fruity, Grass, Herbaceous, Honey, Honeydew, Lychee, Mineral, Orange Blossom, Orchid, Peach, Plum, Spinach, Sugarcane, Vegetal, Violet, White Grapes, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 oz / 118 ml

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From Our Community

2 Tasting Notes View all

  • “This was my final sipdown of October and another tea that I am struggling to rate numerically. It didn’t leave much of an impression on me, and the little bit I recall about it doesn’t leave me...” Read full tasting note
    59
  • “might as well brew this with its homeland clay…in chaozhou pot. dry leaf does indeed have pomelo-esque aromas, certainly citrus. roasted grain, fried butter and mineral with gripping astringency...” Read full tasting note
    84

From Yunnan Sourcing

“You Hua Xiang” Dan Cong (Pomelo Flower Aroma) is a unique varietal of Dan Cong. It’s a naturally occuring hybrid of Feng Huang area Shui Xian that has been selected over a period of two centuries. Pomelo Flower Aroma Dan Cong grows at around 1140 meters of altitude in the north of Feng Huang in a village called Tou She. The plants grow naturally, many reaching a height of 3 or even 4 meters!

The taste of “Pomelo Flower Aroma” tea is incredibly complex and powerful, while still remaining well within the realm of refinement and elegance! The tea is slightly more oxidized than most of the Dan Congs we offered this year, the higher oxidation brings our the fruity and floral aspects of this tea just perfectly. It brews up a heavy bodied golden (with slight orange) hued tea soup that overpowers the senses with an intoxicating creamy nectar-like texture. It easily goes 10+ infusions when brewed gong fu style. Tea soup is gold-orange, the brewed leaves still mostly green with some wilted brown (as is typical of traditional Dan Cong processing).

April 2017 harvest

Tou She Village, Feng Huang Town, Raoping County of Guangdong Province.

About Yunnan Sourcing View company

Company description not available.

2 Tasting Notes

59
1045 tasting notes

This was my final sipdown of October and another tea that I am struggling to rate numerically. It didn’t leave much of an impression on me, and the little bit I recall about it doesn’t leave me with particularly positive feelings. I think I found this to be a pretty awkward and unappealing Dancong oolong.

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 7 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 pomelo, cherry, butter, orange blossom, peach, and plum. After the rinse, I detected new aromas of honey, sugarcane, and tangerine that were accompanied by a subtle grassy scent. The first infusion introduced aromas of white grape, violet, and orchid. In the mouth, the tea liquor offered notes of pomelo, cherry, butter, sugarcane, orange blossom, tangerine, and honey that were chased by hints of white grape, violet, peach, plum, grass, wood, and pomegranate. The subsequent infusions coaxed out aromas of pomegranate, turnip greens, coriander, lychee, basil, and collard greens. Stronger and more immediate wood, white grape, pomegranate, grass, and plum notes appeared in the mouth alongside belatedly emerging orchid hints and new impressions of minerals, turnip greens, coriander, spinach, collard greens, pear, lychee, basil, and honeydew rind. As the tea faded, the liquor settled and emphasized notes of minerals, grass, spinach, coriander, wood, and honeydew rind that were balanced by hints of basil, turnip greens, sugarcane, violet, white grape, lychee, pomelo, and pomegranate.

The more I think about it, the more I come away with the impression that this was a very strange and awkward tea that had some rough edges that really irked me. It was a bit astringent in the mouth, and some of those vegetal notes came through in ways that struck me as being distinctly unpleasant. The nicely textured tea liquor and pleasant, clear flower and fruit notes kept it from being a total wash, but this tea did not make much of a positive impression on me. I found it to be a mixed bag with slightly more good than bad. A score just below 60 feels about right to me, at least for now.

Flavors: Butter, Cherry, Citrus, Coriander, Fruity, Grass, Herbaceous, Honey, Honeydew, Lychee, Mineral, Orange Blossom, Orchid, Peach, Plum, Spinach, Sugarcane, Vegetal, Violet, White Grapes, Wood

Preparation
6 g 4 OZ / 118 ML

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84
87 tasting notes

might as well brew this with its homeland clay…in chaozhou pot.

dry leaf does indeed have pomelo-esque aromas, certainly citrus.
roasted grain, fried butter and mineral with gripping astringency on the finish at tip of tongue.
almost saline mid-palate

good dancong

Preparation
205 °F / 96 °C 0 min, 15 sec

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