Yin Hua Xiang (Honeysuckle)

$36.00

Product Details >

漢字银花香鳳凰單丛	origin Wudong Shan, Guangdong	craft nong xiang	flavor notes citrus, dry
漢字银花香鳳凰單丛	origin Wudong Shan, 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.

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 ° F

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 ° F

Related products

Da Yu Lin, Spring 2016

$60.00

jEmail us about this product

漢字大禹嶺烏龍冬茶	origin Da Yu Lin, Taiwan	craft qing xiang	flavor notes citrus, sugarcane
漢字大禹嶺烏龍冬茶	origin Da Yu Lin, Taiwan
craft qing xiang	flavor notes citrus, sugarcane

Da Yu Lin Formosa oolong has a level of complexity, flavor and aromatics that exceeds other teas in this category. The source garden sits at approximately 2450 meters above sea level (over 8000 feet). True Da Yu Lin has a reputation as Taiwan’s most coveted tea. At 2450 meters, the... →

Heritage Golden Buddha

$25.00

jEmail us about this product

漢字武夷金佛, 炭焙	origin Wuyi Shan, Fujian	craft charcoal roasted	flavor notes graham cracker, caramel
漢字武夷金佛, 炭焙	origin Wuyi Shan, Fujian
craft charcoal roasted	flavor notes graham cracker, caramel

A new Wuyi oolong cultivar developed over a decade ago by the Wuyi Shan Tea Research Institute, Golden Buddha was created to highlight the sweet, creamy characteristics of traditional Wuyi Yan Chas. Our Heritage Golden Buddha is thus a marrying of new and old – a fairly new varietal crafted... →

Lishan, Spring

$31.00

jEmail us about this product

漢字梨山烏龍春茶	origin Lishan, Taiwan	craft qing xiang	flavor notes floral, creamy
漢字梨山紅茶, 蜜香	origin Lishan, Taiwan
craft qing xiang	flavor notes floral, creamy

Peaking at 2200 meters above sea level, Lishan is the third highest mountain amongst the 12 that make up the Lishan Range. The tea garden from which this tea is harvested lies at approximately 2000 meters (6500 feet) above sea level, an elevation that yields temperate weather in the summer... →

Jin Xuan, Winter Sprout

$36.00

jEmail us about this product

漢字冬片,烏龍茶	origin Alishan, Taiwan	craft qing xiang	flavor notes mango, buttercream
漢字冬片,烏龍茶	origin Alishan, Taiwan
craft qing xiang	flavor notes mango, buttercream

Called “Dong Pian” in Chinese, Winter Sprout is by far our most unusual tea acquisition from Taiwan. Formosa winter teas are typically picked from mid-to-late November. If the winter is mild enough, the tea plant will sometimes grow a new sprout before slipping into cold weather dormancy. Our Winter Sprout... →