Lang Cai

Crisp yet creamy, these very green (for an oolong) leaves with a mild roasting yield a brew with the flavor of green wood and grilled vegetables. Though grown in Fenghuangshan, this is technically not a Dancong in the narrower sense, which must come from a single cultivar, but has also been oxidized by shaking the leaves, and its mineral taste, mild astringency, and fruity character—a hint of mango—may even outclass orthodox Dancong oolongs. A spurt of ginger aroma from the wet leaves and a persistent scent of cream in the background set it apart as being both a balanced and unusual tea. A good choice for the unorthodox.
  • ORIGIN:  Fenghuang, Chao'an, Chaozhou, Guangdong, China
  • MEANING:  Wave [i.e. shaken] vegetable (lang cai)
  • CULTIVAR:  Unknown
  • HARVEST TIME:  Spring 2021
  • TASTE:  Green wood, mango, grilled zucchini
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13.50 € 13.50 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 4–5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 4 infusions: 45, 60, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.

Additional Information

For more about the three different grades of Fenghuang Shui Xian, watch our video breakdown on YouTube:


The Three Grades of Phoenix Tea, aka Fenghuang Shui Xian