EN
Ba Xian Dancong ("Eight Immortals") is one of the most revered Guangdong oolongs, also known as Feng Huang Dan Cong. The name translates as "eight immortals single bushes" and is linked to a legend about eight seedlings that gave rise to the cultivar. The history of the cultivar began in the late 19th century: in 1898 a local farmer made a planting.
The mother tree grows on Wudong Mountain, in mineral-rich soil that yields some of the most valuable floral-honey dancongs. The leaves are large, long-rolled, dark with light green flashes. After withering in an air flow, light pan-firing and rolling, the tea is dried over charcoal to preserve the floral aroma.
Characteristics
- Type: Dancong oolong (single bushes)
- Region: Wudong Mountain, Guangdong Province, China
- Form: large rolled leaf, loose
- Flavor: floral and honeyed, rich
- Brewing: 90–95 °C, quick infusions
Aroma and Taste
Dry leaf: a powerful, "perfumed" floral-honey aroma.
Liquor: a rich, sweet taste with floral and honey notes.
Aftertaste: long and fragrant, floral and honeyed.
Why You'll Love It
This tea attracts with its powerful aroma and suits tastings. Quick gongfu infusions best reveal its character, and the aroma of the empty cup delights for a long time. A choice for those who love bright floral oolongs.
How to Brew
Gongfu brewing (short infusions, gaiwan or Yixing teapot):
- 100–120 ml gaiwan: 7 g of tea
- Water at 90–95 °C
- Infusions of 10–20 s, then add 5–10 s each time
- The tea holds up for 7–8 infusions
Western-style brewing (teapot or thermal tumbler):
- 3 g of tea per 200 ml of water
- Temperature 90–95 °C
- Steep for 3–5 min
- The leaf can be re-steeped 2 times
Storage
Store in tightly closed packaging in a cool, dry place, away from direct light and foreign odors.
