Why haven’t I heard of Ginger Blossom oolong?

There are many dancong oolong, and this one has been one of the most elusive to find so far.
Jiang Hua Xiang, or ginger flower fragrance, aka Ginger blossom, lightly wow this oolong has been a long time coming and does not disappoint.

Deeply floral, refreshing and almost on the cusp of light fruit. This is a humble and complex oolong.

What is a Dancong?

Dancong (Dan-song) directly translates to ‘single bush’. These are a family of oolong teas originating from Phoenix Mountain.
The initial light sweet scent is complimented by the smooth full bodied flavour.
With subsequent infusions the sweet floral notes become more pronounced, and a mild refreshing high note of gardenia announces itself.
The light sweet lingering aftertaste stays with you.

Dancong is always a favourite to cold brew, as the sweet floral high notes become more pronounced and creamy notes announce themselves.

How do I prepare this tea?

For Western style brewing

Use 2g of leaf to 300ml of water (china tea cup size).
Bring the water to boil, then leave for a minute, this gives the water a chance to cool to about 95 degrees.
Then pour over the leaves.  Infuse for approx 3 minutes
Leaves used this way can be reused up to 4 times!

For Gong Fu or Chinese style brewing

Use 6g of leaf to 150ml of water (general gaiwan size).
Bring the water to the boil and then leave for a minute, this should ensure you get approximately 95 degree water.
Then pour over the leaves, wait 15 seconds and decant your tea.
Leaves use this way can be reused at least 10 times. Subsequent infusions add 5 seconds onto each.

These are intended as a guideline only, everyone is different.
We encourage you to play with different water temperatures and infusion times.

Store in a cool dry place away from sunlight.

Ingredients: Camellia Sinensis