Jianghua Xiang (Ginger Flower)
Dan Cong Wulong Tea 2024
Ginger Flower Wulong’s forward, sweet-spicy fragrance like the flowers of the ginger plant softens into sweet ripe fruit and pastry aromas. Its old-growth tea trees yield a persistent, smooth flavor. Traditionally roasted over lychee root charcoal.
$27.00
- Tea Origin
- Wu Dong Mountain, Phoenix Mountain, Chaozhou City, Guangdong Province, China
- Tea Bush
- Jianghua Xiang (Ginger Flower)
- Tea Maker
- Chen Yangxi
- Harvest Time
- Mid-April
- Plucking Standard
- Zhong kai mian
The Ginger Flower cultivar was selected from among the many varieties of old-growth tea plants in Wu Dong Mountain, perhaps the most prestigious tea origin in the famous Fenghuang “Phoenix Mountain” range in the Chaozhou region. Ginger Flower’s intense, lingering ginger-like fragrance endures through numerous infusions and its complex and full body fills the entire mouth, all while forgoing the astringency typical of Dan Cong wulong made from younger tea trees.
The leaves used to make this tea were plucked from single trees in old groves, with plants aged approximately 100 years old. These old seed-grown tea plants are harvested just once during the season, and the quantity of leaves that can be plucked is limited.
Roasting Dan Cong Wulong Traditionally
The final flavor-developing roast for this tea is done the traditional way for Dan Cong wulong: slow-roasting over smokeless lychee-root charcoal. The ash from this local charcoal is a dark sooty grey-black, rather than white like the bamboo charcoal used to roast Wuyi rock wulong.
Learn more about how Dan Cong wulong tea is made here.
Learn more about Dan Cong wulong’s history and Chaozhou tea culture here.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
