365 Teas Challenge > Day 212 - Bai Ye Gong Mi Lan Dan Cong Oolong 2020

This oolong is a particular category of honey orchid aroma. Indeed, the taste is similar to that of honey wax, rather than the sweetness that is associated with honey.



The picking of the Dan Cong leaves (for oolong only leaves are plucked not the bud), there are three rules:

1- Don’t pick in strong sunlight

2- Don’t pick in the morning

3- Don’t pick in the rain


The leaves are usually plucked around 2 pm and left for sun drying and processing on the same day. This white leaf honey orchid dan cong is different and of better ‘degree’ than Big Leaf Dan Cong variety. The harvesting of the former is more labour-intensive.


This tea comes from Wu Dong Peak in Guangdong Province. The family who makes this tea and other Dan Congs (single bush) have 30-year-old teas bushes at the elevation of 800 meters. This tea has a floral and fruity profile. The fruits are reminiscent of tropical ones. While it is mellow, it is rich and pleasant to drink without any astringency. I would not call it sweet neither, but this oolong still provides an aromatic and fulfilling tea drinking experience.


Tea Profile:

Type: Oolong

Origin: Wudong Peak, Guangdong Province

Harvest time: Spring 2020

Leaf colour: Tones of dark brown with some greenish and reddish marks (infused leaves show red marks more, an indication for a typical Dan Cong Oolong)

Liquor colour: Yellow

Tea aroma: Floral and toasty

Tea taste: Mellow and rich with tropical fruits and floral notes

Steeping/brewing: Place 6 g of this tea in a 100 ml gaiwan and pour water at 95°C. Rinse the leaves after the first infusion (steeping time: three and five seconds). Infuse the leaves for 15 sec for the third steeping and add 5 sec to each consecutive steeping.

Shelf life: Up to 2 years

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