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dancong aria

Based on 366 reviews
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Dancong oolongs are a rare variety from Phoenix Mountain in Guangdong province, China. Our Dancong Aria (Mi Lan Xiang) exudes a perfumy aroma of orchids and almonds. Smooth and refined texture with flavors of fresh apricot, peach pit and honey. Incredibly long finish. Dancong Aria is a tea to take your time with - for maximum sweetness use lower water temperature than for most oolongs and be careful not to over-steep it, because for a tea that's got 'flowers' going on for days, this is no shrinking violet. A rich, grounding cup, perfect to enjoy in multiple infusions.

This tea contains a moderate level of caffeine | Steep at 195° for 3-5 minutes.
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Customer Reviews (366)

ingredient

Fresh From Origin

The southern coastal province of Guangdong is China's most prosperous, with a rich tea tradition. Phoenix Mountain is home to rare 'tea trees' - tea plants that grew as a single trunk, 15 to 30 feet high. Some are hundreds of years old. Dancong teas are noted for their ability to naturally imitate the flavors and fragrances of various flowers and fruits, such as orange blossom, orchid, grapefruit, almond. Often, these teas are named after what that particular harvest is reminiscent of: 'Honey Fragrance', 'Almond Fragrance', etc. A great tea for gongfu style brewing, where an entire afternoon can quietly slip by, cup after cup.

Meet our dancong aria farmer, Pan Hui Huang

To ensure the best quality and value, we import our teas directly from the countries in which they are grown, working closely with the farmers who tender them. Our Roots Campaign connects our customers with the rich stories and the farmers behind some of our most popular teas.

farmer
How long have you been growing tea?
More than 30 years.
What got you started in the Tea industry?
Our family have dealed with tea planting for several generations. When I was a little boy, I have already worked with my parents for planting tea and making teas.
Can you describe a typical day out in the field. How many hours would that be?
Normally I get up at 6am. I will first have several cup of dancong with little breakfast. Then I will go to climb the mountain. It takes me one to two hours to climb the mountain. Picking up tea leaves and making teas by primary steps are my main job. It takes time to pick up the tea leaves because our tea trees are all around the mountain. After picking I will send the fresh tea leaves to the primary factory for simple making. Everyday I work like this for about 18 hours.
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