Huang Zhi Xiang is one of the most elusive and beautiful teas whose flavor profiles span the full spectrum . . .
Huang Zhi Xiang, which can loosely translate as orange blossom fragrance. While the tea is certainly known for its citrus notes, Huang Zhi Xiang is one of the most elusive and beautiful teas whose flavor profiles span the full spectrum. Over a year ago we briefly had one Huang Zhi Xiang Dancong that we have ever been able to source again. Wang Yanxin, who knows what we love, helped us find this limited high elevation old growth harvest.
This tea has a dark toasted camphory aroma that is almost brothy like miso. The flavor is deep and potent with much of the complexity opening up in the aftertaste. Initially the texture is smooth and creamy, with a cooling sensation.
Later steepings reveal bright and intense muscat grape and lychee flavor with the grassy sweetness of sugarcane.
Use 4g of leaves for a 5-6oz gaiwan or yixing pot. Heat the gaiwan or pot with boiling water and pour out. Add leaves, rinse leaves with boiling water for less than a second. Steep each round for 1-2 seconds, increasing time by 2 seconds each steeping after the third steeping. Enjoy at least 15 infusions. Use a brew basket and cup with the same proportions if you don’t have the tea equipment. Note- Dancong requires significant care in brewing. Do not oversteep.