Dancong, Oolong Tea, Today's Tea

Yǒu Jī Leí Kòu Chái (Lán Huā Xiāng) Fèng Huáng Dān Cóng Chá, 有机雷扣柴(兰花香)凤凰单丛茶, Organic Lei Kou Chai (Orchid Fragrance) Feng Huang Dancong Tea

In the late 1970’s, somewhere Da Shan Poa, on the Wudong Mountain, a thunderstorm ravaged the area and lightning struck the Lei Kou Chai mother tree. The tree struggled on but unfortunately the damage was too great and the tree passed away. However, before its passing a “healthy” branch was harvested and grafted, thus preserving the genetics of the tree.

Unlike other Dancong teas of the area, the effect of the lightning strike significantly changed the flavour and character of tea made from these trees. Today, much of what is made into Lei Kou Chai Tea comes from clones of the branch from the mother tree.

Tasting Notes:

C. sinensis var. zhilanxiang; Chaozhou, Phoenix Mountain, Guangdong Province, 600m-1200m; Spring, 2021, young leaf, semi-oxidized oolong. #TodaysTea#今天的茶#JīnTiāndeChá#Tea#茶#Chá.

The dry leaves are long, dark and twisted, with an aroma suggestive of dates, cherries, and milk biscuits.The wet leaves are a dark green colour with brown woody stems and an aromatic aroma suggestive of cinnamon, orchid floral notes.

3.5g of dry leaf was infused in 150ml of water for 20-30sec.@90-95deg. C. The brewed tea liquor has a dull yellow colour, with a faint, floral honey scent. in the mouth it is creamy, stimulating, and has a touch of mineralaity in later infusions. The taste is peppery, and fresh, with a sweet finish, with honeysuckle (orchid?) and orange retronasal hints.

*** Tea provided by Jiyunxiang Tea Co.