Phoenix Dan Cong Mountain Eggplant Cinnamon Aroma 山茄叶
Regular price $25.00
What Is Phoenix Dan Cong Oolong Tea?
Cultivar: Mountain Eggplant (Cinnamon) Aroma 山茄叶
Harvest: Spring 2020
Region: Phoenix Mountain, Canton, China
Cup: 2 tbsps/6 gram for 20 Gong Fu tea cups
Meet the farmer: Farmer Huang
Tasting Note
Creamy and nutty with a subtle spice mixture of cinnamon and cardamon, smooth, thick and full bodied
Ice Tea Instruction
Every 1 gram of tea for 50ml of water, and allow steeping 1 to 2 hours in a teapot/tumbler in the refrigerator.
Hot brew Instruction: we recommend Gaiwan for best infusions
Full Description
Mountain Eggplant, or in Chinese, Shan Qie Ye 山茄叶, is named after the shape of its leaves resembling the eggplant leaves. By fragrance, it falls into the aromatic group of cinnamon which is one of the major 10 aromatic categories. Cultivated at an elevation of 800 meters (which is high mountain for Phoenix Mountain), this tea comes from old trees around 70 years old. It's one of the lesser known aroma to people but holds a rare prestigious reputation in the tea world because it's unlike any kind. Such cultivar once faced the danger of extinction, but fortunately was saved by farmers and biologists through asexual reproduction.
Cultivated in mineral rich soil, this tea thrives in the coastal environment in Canton province on Phoenix Mountain. Both wild and farmed, these tea trees can reach the ripe old age of 200 years. This special type of Oolong is recognized for its highly distinctive natural aroma that mimics certain flower or fruit aroma. Believed to be the ancestor of all Oolong teas, it’s well-known for its ten aromatic categories and its rich and complex flavor.
Local tea scholars and connoisseurs from China study and organize the hand-picked tea into hundreds of aromatic subgroups. Its aroma is never artificially added or perfumed but exclusively cultivated, and each aroma comes from the tea plant’s natural aromatic compound.
Brewing Instruction Gaiwan & Teapot
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Gai Wan or ceramic pot |
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Add 6gram/1 tbsp |
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95 C / 205 F |
Ceramic Teapot:
- Add 8oz water and infuse for 3 min.
- Repeat for another 4+ infusions and increase the steeping time by 30 seconds with each additional infusion
Gai Wan (Recommended for best infusions):
- Rinse leaves and discard the first infusion
- Add water and infuse for 10 seconds for 3 infusions
- Repeat for another 10+ infusions and increase the steeping time by 10 seconds with each additional infusion
Top Health Benefits
- Regular consumption reduces new fat cell growth and promotes weight loss.
- Rich in bioflavonoids, it fights allergies, inflammation, heart diseases, and slows down the aging process.
- National Cancer Institute claims its excellence in prevention of diabetes and certain cancers for its rich in antioxidants.
Reviews
Customer Reviews
United StatesThis tea was complex. Reminded me of a better version of Da Wu Ye. Eggplant Aroma is an interesting descriptor for this tea.. I more or less got cinnamon spice notes. Can really taste the difference between farmer's roasting styles in this dancong, and the impact elevation has. The tea is enduring, and enjoys hotter water of 190+ with flash steeps to bring out complex spiciness. Aroma: roasted plum, light orchid, birch Tasting Notes: cassia, nutmeg, clove, orchid citrus, guava, granite Mouthfeel: enveloping, mineral and spice front and mid tongue, silky citrus aftertaste or returning flavor
Thank you so much for your review! The tea is named Eggplant is not because of its aroma mimicking eggplant, but because shape of its raw leaves are similar to eggplant's leaves, hence the name :D