Dancong Huang Pian

When life gives you yellow slices, make some good tea! These large and wild-looking leaves and twigs are usually retained by the tea farmers for their own consumption, less sightly and intensely-flavoured as they are, but they are glad to share this rough cut for a much more affordable price. The Fenghuang Dancong-style processing it has gone though means it shares a hint of the same stone fruit-mineral-cream character as its siblings, in this case closest to yellow plum, but a higher proportion of twigs gives it a most pronounced roasted aroma, with the subtly-sweet aftertaste of liquorice root. An excellent choice for dipping one's toes into the Dancong world, for cold brewing, or even for culinary uses.
  • ORIGIN:  Wudong, Fenghuang, Chaozhou, Guangdong, China
  • MEANING:  Single bush yellow slice (dan cong huang pian)
  • HARVEST TIME:  1 April 2021
  • TASTE:  Roasted, yellow plum, liquorice root
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4.50 € 4.50 €

Preparation

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