C. sinensis “yashi xiang”. Fenhuang Dancong; Phoenix Mountain; Wudongding, Fenghuang Town, Chao’an District, Chaozhou City, Guangdong, above 1000 m; Autumn 2021, whole leaf, single cluster, oolong process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaf is almost black in color with red tinged edges with some occasional, lighter, greenish brown leaves interspersed.  The leaves are around 2-3 cm long, and lightly spiral rolled, or slightly twisted; While the dry leaf aroma, hints immediately of chocolate or cacao, followed by a fruity, floral spiciness. 

The wet leaves are a vibrant green, with brownish-red edging & stems; and, the wet leaf aroma is spicy, has cinnamon and peppery hints, and floral overtones.

4g of whole lead was infused in 150ml Nongfu Spring water for 30sec. @90 deg. C.

The tea liquor is straw yellow in color, and has a bright, & shimmering oily appearance, with a mild buttery scent.

In the mouth it is tingling, stimulating, mouthwatering, and mildly astringent underlined by a moderately creamy viscosity.

The taste is fresh, floral, mildly spicy with light fruity hints of peach and apricot, followed by a retronasal florist shop green finish.

Opinion:  Phoenix Mountain Oolongs are some of my favorite Chinese teas. What I like, particularly about this tea, is it’s vibrance and liveliness when drunk. It smells great, it taste good, and it’s really a pleasant drinking experience all around.