Ba Xian Dancong Wulong Tea From Chaozhou Tea Grower
Time to get back to that packet of Dancong wulong samples I received a week or so ago. Are you as excited as I am?! I thought so!
Today, I will be experiencing the Ba Xian Dancong Wulong Tea from Chaozhou Tea Grower. More about Chaozhou Tea Grower can be seen in my earlier review of their Man Lou Xiang Dancong Wulong Tea.
The term “Ba Xian” translates into English as “Eight Immortals”. This name refers to the type of tea bush that this tea is grown on. The Ba Xian bushes were originally cultivated in the Zhao An area of Fujian province, but have since been cultivated in areas like the Fenghuang Mountains in Wudong village, Guangdong province, and the better known Wu Yi Mountains in Fujian province. The below map shows the area of Chaozhou, the area in which sits Wudong village.
Let’s get to the review…
The dry leaves have a uniform dark brown to black color. The leaves consist of large fragments and some unbroken leaves, as well as a few bare stems. There are no obvious buds in the mix. The leaves are long and rather tightly twisted. They break easily into crumbs. These leaves show a higher level of oxidation, and a higher level of roasting. The aroma has scents of roasted walnuts, molasses, cassia bark, honey, charred camphor, and potpourri. The aroma has a combination of roasty, sweet, and earthy characters, which is quite different than anything else that I have reviewed recently.
The entire 7 gram sample of dry leaves were placed in a porcelain gaiwan, and infused in 200°F water for 5 seconds, and each subsequent infusion added another 5 seconds.
The tea liquid had a rich, gold-orange color. The aroma had scents of camphor, walnuts, honey, cassia, potpourri, and wet stones. As the infusions went on, an interesting and obvious scent of buttered popcorn also came up. The body is full, with a lush, juicy texture. The taste has notes of wet stones, cassia bark, potpourri, camphor, and dark honey. The aftertaste continued the floral and mineral character, and lingered on the back of the tongue. The tea also had a cleansing feeling on the palate.
The wet leaves range in color from dark forest green to dark brown. The mixture consists almost entirely of large leaf fragments. The few unbroken leaves were torn easily during observation. There are a few bare stems in the mix, and no buds. The leaves are long and quite narrow. They are thicker and heartier than the standard Chinese tea bush leaves. The leaves have a higher level of oxidation. The aroma continues the scents of camphor, wet stones, potpourri, cassia bark, and dark honey.
The Ba Xian Dancong Wulong Tea was a pleasant departure from the other styles of teas that I have reviewed recently, not to take anything away from the other teas, of course. This tea had a nice combination of mineral, earthy, floral, roasty characteristics that was quite unique. It had a refreshing, cleansing quality to it, yet a full, lush texture. It was interesting to observe how the aromas and tastes evolved as the number of infusions went on. I had time for about fifteen infusions, and the sweet, floral character came out more, while the roasty, woody elements dissipated over those infusions. During the middle range of the infusions, a potent smell of buttered popcorn came forward, and was quite unexpected. Overall, this was a very interesting and time consuming experience, which I have come to expect from Dancong wulongs.
You can purchase 25 grams of the Ba Xian Dancong Wulong Tea from Chaozhou Tea Grower for USD $16.00 plus USD $18.99 shipping cost to the U.S.
Thank you to Chaozhou Tea Grower for providing this sample for review, and thank you to all of my readers. Cheers!