Dancong is one of those teas that can very easily become exorbitantly expensive. We'd like to offer more, but often it seems that even if they're up to our standards, the quality of the teas don't match the price asked. This year we found a couple of Dancong teas and sent them in one month's monthly TeaClub offering. One in particular seemed to win many people's hearts and we had quite a few emails asking if they could buy more. Each batch has very limited quantities, but we've managed to get a little more from a different picking of the same trees.
The tea is from Wudong village in Fenghuang county. This county, and especially this village are renowned Dancong growing areas. This garden is located at 1200m altitude and the tea picked around Qing Ming period. The leaves are from a few trees which are around 50 years old, and hand picked and processed, finished with traditional charcoal roasting. It was roasted three times, in June, in July, then lastly in October.
This varietal is known as Almond Aroma Dan Cong (aka. Xing Ren Xiang), and the tea has really nice almond aroma, with nice flower and elegant scents and flavours. It tastes very pure, with thick and rich texture. The skilful processing with balanced oxidation and roast, has brought out the refreshing, sweet and long aftertaste.