Guangdong

Yù Làn Xiāng Dāncóng玉兰香单丛

yùlán xiāng dāncóng

Origin: China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Cháozhōu City (潮州市,...
Tea type: Oolong Tea
Caffeine Level: Medium
Water Temperature: 95.000000

Tea notes

Brewing, origin and taste.

Weightless magnolia in a cup: Yu Lan Xiang — transparent floral dancong for gongfucha.

Tea cabinet

Brewing

Brewing Temperature: 95.000000 - 100.000000
Tea Amount: 8 g per 100–120 ml (gongfu). For dancong "better slightly more than slightly less" — dense loading ensures aroma fullness.
Teaware: Cháozhōu porcelain gàiwǎn (盖碗, gàiwǎn) — ideal choice: thin porcelain does not absorb aroma and allows precise time control. Yíxīng purple clay teapot (紫砂壶) ...
Water Temperature: 95.000000
Brewing Notes: Dancong does not tolerate over-steeping: the slightest "stewing" turns delicate purity into bitter astringency. Better to drain a second early than a second late. Betw...
Water Temperature Detail: 95–100°C. Full boiling water for complete magnolia aroma unfolding; for very young spring batches — 95°C.

Origin

Tea Type: Oolong
Origin Country: CN
Province: Guangdong
Category: Fènghuáng Dāncóng (凤凰单丛, Fènghuáng Dāncóng), one of the ten classic floral-honey aromatic types (十大花蜜香型, shí dà huā mì xiāng xí...
Coordinates: Approximately 23°55′ N, 116°38′ E (Wudong Mountain area, Fenghuangshan peak — 1,497.8 m).
Origin: China, Guǎngdōng Province (广东省, Guǎngdōng shěng), Cháozhōu City (潮州市, Cháozhōu shì), Chao'an District (潮安区, Cháo'ān qū), Fènghuáng Town (凤凰...

Taste

Dry Leaf Appearance: Lǒng straight strips (条索紧结, tiáosuǒ jǐnjié), massive, neat, dark brown (褐色) color with oily luster and characteristic reddish "cinnabar" dots (朱砂红点, zhūshā h...
Dry Leaf Aroma: Subtle, cool, clean. Does not "shout" from the tea container — unfolds when warming the vessel. Recognizable motif: white magnolia with greenish, slightly watery under...
Liquor Aroma: Main characteristic — purity and "airiness." Natural white magnolia aroma (玉兰花香清幽馥郁): cool-sweet, weightless, building with each infusion. Aroma does not overwhelm but...
Liquor Color: Light yellow with golden tint (淡黄明亮, dàn huáng míngliàng), clear, transparent. Without cloudiness and reddish tones (unlike more oxidized Milanxiang or Huang...
Spent Leaves: Whole large leaves with preserved shoot. Classic sign: "green stem, green center, red rim" (青蒂绿腹红镶边). Leaf blade elastic, oily-glossy, with distinct red dots along the...
Taste: Yu Lan Xiang's distinguishing feature among dancongs — delicacy without emptiness. Liquor does not bitter or astringent (色黄而不苦涩, sè huáng ér bù kǔsè...

Details

Oxidation: 30.000000 - 50.000000
Leaf Shape: Strip
Oxidation Maximum: 50.000000
Oxidation Maximum Detail: 50
Picking: Yu Lan Xiang belongs to late-maturing varieties. Main harvest — late spring, from Gǔyǔ (谷雨, April 20) to Lìxià (立夏, early May). Autumn harvest (秋茶, qiūchá) is als...
Phase: Early

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