THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1. THESE DAYS WE ARE MOVING TO AUSTIN. NEW ORDERS WILL BE DISPATCHED ON JULY, 1.

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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$5.50 $5.50

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.