Red Dancong

The best of both worlds come together in this black tea from the Phoenix Mountains in northern Guangdong Province. The area is known for its exclusive oolong teas made from leaves plucked from old tea trees. In this case, the leaves from bushes commonly used for oolong tea in the area have been used instead to make a premium black tea, which is rare but shows the amazing breadth and depth of China's tea culture. You can clearly feel the oolong character where lychee and peach coexist with a in later brews prominent floral character, but here in a darker version that almost feels a little liqueur-like.

Origin: Wuyi, Fujian. Harvest: Spring 2017. Cultivar: Rougui.

• 90-95 c
• 2-3 grams
• 200ml
• 2-3 min

Infusion

Quantity / 250 ml 2,5-3 g

temperature 90-95°C

Infusion 3-5 minutes

R ed Dancong is well suited to multiple infusions. The second infusion is best kept short, as the leaves have already started to open up and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.