Dancong, Oolong Tea, Today's Tea, 茶笔 Chá Bǐ - The Tea Pen

Fenghuang Ya Shi Xiang Wulong Cha, Phoenix Duck Shit Fragrance Oolong Tea

Now we are leaving behind the ball rolled Oolongs and will move into the dark and mysterious world of medium to strong oxidized teas.

#TodaysTea – Spring, 2017; var. yashixiang; Lingtou, Fubin, Raoping; Chaozhou, Guangdong; leaves only, no buds (xiao cai mian, small opening), dancong, nongxiang roast, oolong; 1400m;

Infusion: 3g in 150ml for 25-30sec.@95deg. C;
Dry leaf aroma: scantily pungent, stone fruit, black dates, raisins, taunting hints of wood smoke, aromatic;
Wet leaf aroma: fragrant, aromatic, spicy, long pepper, cinnamon, nutmeg, dried apricot,;
Liquor: orange-tan colour, the aroma is elusive, fruity, spicy, a touch of jasmine, late elusive hints of coal tar after drinking;
Mouthfeel: buttery/creamy, peppery, mildly astringent, prickly ash;
Taste: delicate, xmas biscuit, sweet;

Opinion: A pleasant, spicy, aromatic tea, with an interesting and entertaining name. However, it’s two year recommended shelf life may now be indicative of a diminishing presence of light and fruity flavors and aromas.