Dan cong (literally, single bush) oolong is considered one of the most intensely flavourful teas in China. These teas originate exclusively from the Phoenix Mountains in Guangdong Province, China, an area that has a rich tradition that goes back over 900 years of producing dan cong oolong. Wu Dong Mountain (1391 m) is the main area for dan cong production where there are over 3,000 tea trees — some of which are over 200 years old — grown from cuttings to preserve and cultivate plants with very specific flavour profiles.

This unbranded dan cong oolong is a mi lan xiang variety of such a tea.

The tea is a looseleaf mi lan xiang dan cong oolong with a low-medium oxidation giving it a mixed green-red style leaf.

Steeping 5 g of looseleaf in 200 mL of water at 85ºC, the infusion is clear yellow colour with a prominent fruity, gentle honey and orchid aroma. Served hot, the orchid notes develop from the head of each sip to with a natural honey sweetness mid sip with a creamy mouthfeel and a lingering floral orchid finish. Subsequent infusions (up to 9) at comparable steeping times and water temperature retain the fragrant flavour without losing much intensity.

Compared to the Yamashiro Uji Tea First Harvest Hōjicha, a high grade roasted green tea, this roasted oolong has more complex and lingering floral flavour. Indeed, this dan cong oolong is fast becoming one of our favourite teas, which is also a perfect base for pearl milk teas.

This [Unbranded] Dan Cong Oolong contained 200 g. It was produced in China and received as a gift from family visiting Hong Kong in 2014.