Guangdong

Xinning Dān Cóng兴宁单丛

Xīngníng dān cóng

Origin: China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Méizhōu Prefecture ...
Tea type: Oolong Tea
Caffeine Level: High
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Xingning Dan Cong — Guangdong oolong with a honey-orchid aroma and lychee wood roasting that gives it a unique sweetness.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 8 g per 110 ml (classic gongfu proportion — 1:20 by weight).
Teaware: White porcelain gàiwǎn (盖碗, gàiwǎn) — optimal choice: porcelain doesn't "steal" aroma and allows precise extraction control. For more roasted batches, Y&...
Water Temperature: 95.000000
Brewing Notes: High pour (高冲, gāo chōng) — pouring water from height of 10–15 cm — helps "activate" aroma, especially in first three-four pours.
Water Temperature Detail: 95–100°C. Boiling water is recommended for full revelation of dancong's voluminous aroma; for lighter spring batches, reduction to 92–95°C is acceptable.

Origin

Tea Type: Oolong
Origin Country: CN
Province: Guangdong
Category: Guangdong aromatic oolong, related to the Fènghuáng Dān Cóng (凤凰单丛, Fènghuáng Dān Cóng) family. Sometimes classified as "Meizhou dancong"...
Coordinates: Approximately 24°09′ N, 115°44′ E (center of Xinning County); tea mountains are located in the mountain belt at 300–800 m above sea level to the south and southeast of...
Origin: China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Méizhōu Prefecture (梅州市, Méizhōu shì), Xinning County (兴宁市, Xīngníng shì). The protected zone of origi...

Taste

Dry Leaf Appearance: Tight, firmly twisted strips (条索紧结壮实, tiáosuǒ jǐnjié zhuàngshí), dark chestnut with oily luster (乌褐油润). Leaf is uniform, well-calibrated; granulated form (CT...
Dry Leaf Aroma: Intense honey-orchid note (蜜兰香, mìlán xiāng) — the tea's calling card. When warming the gaiwan, layers unfold: first pure floral sweetness, then peach and apricot ...
Liquor Aroma: High, persistent and multi-layered. Honey-orchid theme dominates with emergence of zhilan notes (芝兰香, zhīlán xiāng — cymbidium orchid aroma), fruity shades of water peach (...
Liquor Color: Golden-amber with crystal clarity (金黄莹亮, jīnhuáng yíngliang) for spring tea; autumn — slightly warmer, orange-yellow.
Spent Leaves: Whole, fleshy, soft and elastic leaves. Characteristic sign of quality dancong — "green belly, red edge" (绿腹红边, lǜ fù hóng biān): central part of leaf retain...
Taste: Rich, full (浓醇, nóng chún), with pronounced freshness (鲜爽, xiān shuǎng), provided by high amino acid content. Tea body is dense but not heavy. Astringency is soft, har...

Details

Oxidation: 25.000000 - 50.000000
Leaf Shape: Strip
Oxidation Maximum: 50.000000
Oxidation Maximum Detail: 50
Cultivar: The main cultivar is Bái Yè Dān Cóng (白叶单丛, Bái Yè Dān Cóng, "white-leaf dancong"), which accounts for about 70% of plantings. This is a ...
Picking: Four seasons: spring (清明 Qīngmíng — 谷雨 Gǔyǔ, March–April) — the most valuable harvest; summer (after 立夏 Lìxià, May–June); autumn (around 白露 Báilù, Septe...

Где купить

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