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Feng Huang Dancong Yu Lan Xiang
Oolong tea with notes of red currant and white flowers from the Phoenix Mountains, China
Thanks to the Phoenix Mountains’ volcanic soil and cool, humid slopes, their oolongs are highly fragrant, with unique floral and fruity notes that clearly distinguish them from teas grown in other regions.
Yulan Xiang is one of the Ten Great Aroma Types of Fenghuang Dancong. The leaf itself gives off a “yu lan”, white magnolia aroma known for its sweet freshness. A mother tree, a little over 150 years old, stands in the Fenghuang tea district at 670 m.
TASTE NOTES
All the three layers of this tea - the warmed dry leaf, the wet-leaf aroma after infusion, and the flavor in the cup - are remarkable. They are not the same, and all three are worth sitting with.
The lead aroma of this tea is red currant. After brewing, the wet leaves in the vessel smell tangy-sweet, with notes of red currant, baked fruit, and beetroot. The taste is pleasant, with notes of forest berries and a tangy aftertaste of white flowers. The tea leaves behind a clean mouthfeel.
Place of origin: Feng Huang Mountain Tian Zhu Keng Village, Guangdong Province
The time of harvesting: April, 2025
Reviews: 4.0 out of 5 stars (2)
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Item code: TTY132
Origin: Guangdong Prov., CHINA
Ingredients: oolong tea
Best before: NOV / 2027
Dimensions: 12 x 20 cm
SHIPPING DETAILS
- Ship to:
- Worldwide (List of Countries)
- Delivery service:
- DHL, FedEx, Yamato Transport, Yu-Pack, S.F. Express, Pick-Up (See conditions)
- Estimated posting:
- within 3 business days
- Payments:
- • PayPal • Bank card payment • Bank transfer • Cash on delivery (Learn more here)
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Posting time can vary due to the manufacturers capacity, Japanese national holidays, as well as natural disasters or accidents, etc., and we can not guarantee posting dates.
List of Countries
Albania
Algeria
Argentina
Armenia
Australia
Austria
Azerbaidjan
Bahrain
Bangladesh
Barbados
Belgium
Bhutan
Bosnia and Herzegovina
Botswana
Brunei Darussalam
Bulgaria
Cambodia
Canada
Chile
Croatia
Cyprus
Czech Republic
Denmark
Djibouti
Ecuador
Egypt
El Salvador
Estonia
Ethiopia
Faroe Islands
Fiji
Finland
France
Gabon
Georgia
Germany
Germany
Ghana
Gibraltar
Guam (USA)
Honduras
Hong Kong
Hungary
Hungary
Iceland
India
Indonesia
Ireland
Israel
Italy
Ivory Coast (Cote D'Ivoire)
Jamaica
Japan
Japan
Jordan
Kenya
Kuwait
Kyrgyzstan
Laos
Latvia
Liechtenstein
Lithuania
Luxembourg
Macau
Macedonia
Madagascar
Malaysia
Maldives
Malta
Mauritius
Mexico
Moldova
Monaco
Mongolia
Montenegro
Morocco
Myanmar
Nepal
Netherlands
New Caledonia (French)
New Zealand
Nigeria
Norway
Pakistan
Panama
Papua New Guinea
Paraguay
Peru
Philippines
Poland
Portugal
Puerto Rico
Qatar
Reunion Island
Romania
Rwanda
San Marino
Saudi Arabia
Senegal
Serbia
Sierra Leone
Singapore
Sint Maarten
Slovak Republic
Slovenia
South Africa
South Korea
Sri Lanka
Sudan
Sweden
Switzerland
Tahiti (French Polynesia)
Taiwan
Tanzania
Thailand
Togo
Tonga
Trinidad and Tobago
Tunisia
Uganda
Ukraine
United Arab Emirates
United Kingdom
United Kingdom
United States of America
United States of America
Uruguay
Uzbekistan
Venezuela
Vietnam
Zimbabwe
Should you have any questions, please do not hesitate to contact us
How to prepare
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| 3 g 0.1 oz 0.7 US tsp |
95°C 203°F |
100 ml 3.4 fl oz 100 cc |
20 sec.~ |
STEP 1) Warm your teapot. Pour boiling water into a gaiwan or teapot, let it sit for a little while, then discard all the water.
STEP 2) Fill your pot with tea leaves in a 3g/100ml ratio, pour boiling water on them and brew for 20-25 seconds (no need for rinsing).
STEP 3) Serve. Pour the tea into a pitcher, and then into cups.
STEP 4) Brew again.
❖ For the second infusion, steep it for about half the time of the first infusion. As the leaves open, slightly increase the steeping time.
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from cooking.
❖ This is how we recommend brewing this tea, but we all have our preferences, so try experimenting to find the way you like it the most.
Latest Product Reviews
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Da******, 2021-10-23 12:27 JST, THAILAND
A good example of how a tea can be as floral as you could imagine. I must say the tase experience is like savouring a well made banoffee tart. The only downside is it can be too sharp to the carelesses, use the method explained in this site to mitigate that. Qi is of what I can expect from the Bouquet style Dancong, tinkling and uplifting, the bittersweet balance helps a lot.
