This is the second Dan Cong Oolong I am writing about. The first one was a ‘Duck Shit’ variety from the Phoenix Mountain. This one is Baiye Dancong that comes from Lingtou Village of Pingxi Town in Raoping County and it is the birthplace of Lingtou Dan Cong. Chinese categorise oolong teas based on their tasting profile and this one holds the name ‘honey orchid’.
The tradition of producing Dan Cong is more than nine centuries old and they owe their unique flavours to the volcanic soil of the Phoenix Mountain and its rich flora.
Comparing this Dan Cong to the ‘Duck Shit’, I can say that Bai Ye has a higher level of oxidation which is visible on the dried leaves but also on the colour of the liquor that is darker for Bai Ye. In terms of taste, although they share the same dominant aroma which is floral, I would say Bai Ye also provides a fruitier taste. However, it is also important that this tea is about a year older than the Duck Shit Oolong of 365 Challenge day 2, which may also have implications on the above-mentioned differences of these two varieties. I’ll soon write about another Dan Cong Duck Shit from Wuding Mountain. Stay tuned and enjoy your cuppa!
P.S. Apologies for saying 'Duck Shit' too many times!
Origin: Lingtou Village, Raoping County, Guangdong province
Harvest time: Spring 2018
Leave colour: Dark brown/grey with reddish edges
Liquor colour: Vibrant yellow
Tea aroma: Rich floral and tobacco fragrance
Tea taste: Sweet with lingering fruity undertones
Steeping/brewing:You can use around 100°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: Up to 5 years or more (to improve shelf-life store the sealed tea leaves in a dry, ventilated place with low temperatures and away from odour)