Apricot Kernel Fragrance Dancong

Tea: Apricot Kernel Fragrance (Xingrenxiang)
Type: Charcoal Roasted Dancong Oolong
Harvest: Spring 2024
Roast: Nongxiang (traditional heavy)
Region: Zhuliu Village, Phoenix Mountains, Chaozhou
Producer: Master Wei
Tasting Notes: Toasted Nuts, Dried Apricot, Rosemary, Caramelized Toast 

Xingrenxiang, or apricot kernel fragrance, is a classically charcoal roasted dancong that belongs to the almond fragrance family.  The dry leaves are mildly oxidized and all have a slender thin twist to them.  When first brewed, the wet leaves are incredibly rich vegetal umami fragrance while still being backed by toasted nut aromas.  Compared to last year, this tea is more lightly roasted which lends itself to its namesake, the Apricot Kernel Fragrance, or the honey-baked almonds we see served with tea all throughout China.  The session begins thick and heavy with a good deal of warm toasted notes in the brew, but midway through the session the herbal, floral, spice notes peak in a confluence of rosemary and other fragrant kitchen herbs.

As the brews continue, the light amber liquor sweetens even further with a hidden characteristic of dried apricots and rosemary.  There is a thick mineral note to this tea that coats the tongue and delivers a pleasant huigan.  The empty cup aroma is one of buttered toast.

A note on names:
In the big book of Dancong tea varietals, written by a long-time Phoenix Village tea producer, there are over 200 dancong varietals listed, among them are several in a family dubbed 'almond fragrance.'  Among these dancong varietals are found the 'peach kernel fragrance' and the 'apricot kernel fragrance.'  As both these fruit kernels yield a type of almond, these dancong varietals are often mistranslated as simply 'almond fragrance' which in truth can refer to half a dozen different varietals.

Check out our Glossary of Dancong Oolong Terms to understand this info more!