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Yin Hua Xiang (Honeysuckle)
$38.00
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Yin Hua Xiang (Honeysuckle)
$38.00
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漢字 银花香鳳凰單叢
origin Wudong, Guangdong
craft qing xiang
flavor notes citrus, dry
漢字 银花香鳳凰單叢
origin Wudong, Guangdong
craft nong xiang
flavor notes citrus, dry
Teas produced in the Phoenix Mountains of northern Guangdong are famed for their crisp, dry finish and complexity of flavor - both resulting from the unique growing techniques used in this area.
Rich in aroma and mouthfeel, this tea is a classic example of oolongs of this traditional style. Brewed lightly, it yields a soft citrus sweetness, while a stronger infusion produces a persistent dry finish with notes of amaro liqueur. For familiar tea drinkers, this brew brings to mind a first flush Darjeeling.
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Brewing Guide
Phoenix Oolongs are complex and delicious teas, but are exceptionally difficult to brew. There are two approaches. The friendlier path on the brewing guide below will result in a tea that is very sweet and floral, with light honey notes. In Chaozhou, however, such a light brew would be considered much too light. The traditional method of brewing Phoenix Oolongs is to emphasize aftertaste and finish. This means a tea that is initially bitter to the untrained palate, but delivers a finish that is intense and persistent.
To brew Yin Hua Xiang in the traditional style, begin with 5 grams of tea leaves in a gaiwan or small tea pot. Use boiling water to first rinse the tea leaves, then brew for 1 minute. On the second infusion, also steep for 1 minute, adding approximately 10 seconds to subsequent infusions. Brewed this way, the tea would yield more than 10 rounds.
Gaiwan/Teapot (6 oz.)
leaves 3 grams
temp 205 ° F
time 1 min
Teapot (12 oz.)
leaves 5 grams
temp 205 ° F
time 2 min
Infuser Cup
leaves 3 grams
temp 205 ° F
time 1 min 30 sec
Tea Bowl
leaves 2.5 grams
temp 200 ° FGaiwan/Teapot (6 oz.)
leaves 3 grams
temp 205 ° F
time 1 minTeapot (12 oz.)
leaves 5 grams
temp 205 ° F
time 2 minInfuser Cup
leaves 3 grams
temp 205 ° F
time 1 min 30 secTea Bowl
leaves 2.5 grams
temp 200 ° F
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