Guangdong

Dàn Cóng Bái Ruǐ Xiāng白瑞香单丛

dāncóng bái ruìxiāng

Origin: China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Cháozhōu City (潮州市,...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Rare floral oolong from the Phoenix Mountains: daphne aroma, honey aftertaste and mineral depth.

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 5–7 g per 100–150 ml water (when brewing gongfu style); 3–4 g per 200 ml (when brewing in large cup or teapot).
Teaware: Gàiwǎn (盖碗, gàiwǎn) of porcelain or thin-walled ceramics — ideal choice for evaluating aroma and visual control of leaf opening. Yíxīng clay teapot (宜兴紫砂壶, Y&#237...
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C. Single boiling of soft filtered water with subsequent cooling to required temperature is recommended.
Gongfu Water Temperature: 92.000000

Origin

Tea Type: Oolong
Origin Country: CN
Province: Guangdong
Category: Guǎngdōng oolong (广东乌龙, Guǎngdōng wūlóng), subcategory Fēng Huáng Dàn Cóng (凤凰单丛, Fènghuáng Dāncóng) — "Solitary bushes from Phoenix Moun...
Coordinates: approximately 23°55′ N, 116°40′ E.
Origin: China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Cháozhōu City (潮州市, Cháozhōu shì), Fēng Huáng Shān mountain region (凤凰山, Fènghuáng Shān) — Phoeni...

Taste

Dry Leaf Appearance: Large, longitudinally twisted leaves (tiao suo) of dark brown or chocolate-olive color with characteristic longitudinal folds. Leaf is whole, fairly large, with oily luster. Com...
Dry Leaf Aroma: Complex and attractive. Floral notes dominate, reminiscent of daphne aroma — sweetly spicy, slightly powdery, with hints of orchid and jasmine. Light tones of baked fruits (pear...
Liquor Aroma: Bright, multi-layered and developing from steeping to steeping. In first infusions, high floral notes dominate (daphne, orchid, white jasmine). In middle steepings, fruity and c...
Liquor Color: From light golden to rich amber, depending on roasting degree and steeping number. Liquor is clear, with oily luster.
Spent Leaves: Whole, elastic leaves with classic pattern: green (olive) center and reddish-brown edge — characteristic trace of controlled oxidation. Leaves are large, elastic, with pronounce...
Taste: Rich, voluminous yet elegantly structured. Entry is soft, sweetish, with honey and floral nuances. In the middle, moderate pleasant astringency and refreshing acidity unfold. Af...

Details

Oxidation: 20.000000 - 40.000000
Oxidation Maximum: 40.000000
Oxidation Maximum Detail: 40
Cultivar: *Camellia sinensis* var. *sinensis*. Bai Rui Xiang belongs to the white-leaf (white) group (白叶类, bái yè lèi) of Fenghuang Dan Congs, which distinguishes it from t...
Picking: Optimal harvest time is spring, typically from late March to mid-April (before the start of the "Grain Rain" season, 谷雨). Belongs to medium-late varieties by vegetatio...
Phase: Early

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