Introducing 'Ba Xian' 8 Gods Dancong Oolong, sourced from our friend's private tea garden in Jieyang, Chaoshan. It is produced in a way that's atypical to other Dancongs known in this region, it has qualities more closer to Ming Bei Oolong, which is an interesting trait. This exceptional tea is named after the cultivar known for its durability and captivating aroma. With abundant biochemical components and fragrance, it exudes a prominent and rich orchid-like aroma. The taste is mellow, refreshing, and full of charm, leaving a strong aftertaste. Grown at high altitudes, it exhibits superior quality. Limited in production, this dancong is expertly crafted and lightly baked, giving it a unique character reminiscent of Yancha (Da Hong Pao). Experience the intriguing blend of clean elegance Dancong qualities and fruity, spicy baked notes of Yancha in this remarkable and special tea.
suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/100°C water (could be brewed for up to 12 times)
the 1st-3rd time: 5-10s
the 4th-8th time: 10-30s
The production process of Oolong tea is usually considered the most complicated among all tea types. After harvest, the tea is withered in the sun to start oxidation. The next step in the process involves ‘bruising’, a process that is aimed at the further reduction of its moisture and grassiness. Once this process is finished, the tea farmers shake the leaves in a rattan basket and pressure the leaves with their hands to spread out and accelerate the oxidation. After this shaking step, tea leaves show green in the centre and red at the edge. At the penultimate stage, the Oolong tea is heated to reduce the enzymes in the leaves and to stop the oxidation. Finally, the leaves are rolled into a desired shape and baked slowly into finished tea. The baking process of dancong is one of the difficult steps and tests the tea master's skill. The Baxian Dancong is medium-heavily baked, thus has a slightly more full bodied profile.