Gaishanxiang, or open the mountain fragrance, is a rare varietal if Dancong from the Phoenix mountains. When we asked our producer what varietals of Dancong he was most proud of, this was one that he beloved he grew and baked better than anyone around.
The processing is light, which speaks to the great environment from which it comes. Many times, heavily roasted teas are roasted to hide imperfections, while lightly processed teas are left bare, exposing any fault of the producer or grower. The dry leaves have a wide range of colors, from baked dark and brown, to light sage green. The aroma from the dry leaves is one of fresh baked bread mixed with pine sap.
The liquor of this tea is a light, clear gold, and the taste is sweet and buttery, savor while still maintaining a few high floral notes that rise above the rest. This tea produced in us a very quick and deep huigan, or lingering sweetness at the back of the throat.