Aromatic yet grounded, this somewhat rarer Fenghuang Dancong varietal rightly deserves its name of 'apricot blossom fragrance'—along with this signature scent, the quite green wet leaves have an herbal bouquet that suggests freshly cut green wood. The infusion complements this woody florality with the Dancong creaminess and mineral cleanliness for a tea as intoxicating as it is cooling. Recommended accompaniments include flower-gazing and poem-writing.
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.
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