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Pressing dancong oolong tea into a portable, storable tea cake has been a long-term dream for us. We always enjoy finding dancong oolong teas we have unintentionally aged a year or two due to our poor cataloging and general disorganization. After a year of storage, something interesting happens to dancong oolong, the roast and bitter edges of the tea soften into sweetness, sometimes a dancong oolong with a year of age on it tastes nothing like its fresh counterpart.
We pressed a small batch of these cakes, in autumn, and to our surprise, the cakes all sold out in less than 48 hours! We are so excited to offer an even higher quality tea experience using the highly sought spring material from Wudong Mountain. In Chaozhou, the spring harvests are always more expensive than any other harvest because the flavors and mouthfeel are just superior.
The beautiful artwork on the wrappers for these three cakes was done by SeriouslyFrances in America's PNW. Unlike the autumn release, we have re-printed and re-pressed these tea cakes in Lincang using a higher-grade paper, printer, and more professional pressing equipment.
The bundle includes three cakes made from the most commonly produced Dancong Oolong cultivars in the Phoenix Mountains: Milan Xiang, Yashi Xiang, and Dawu Ye. The spring maocha used in these tea cakes is a friendly introduction of dancong oolong to new drinkers who want an affordable first sip of the Dancong universe, and also make good fodder for veterans who want to store, save, and experiment with aging oolongs.
The bundle includes one 100 gram cake of the following teas:
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Bee Balm | Milan Xiang Maocha
- A large of leaf, thick of stem dancong oolong that is fragrant, spicy and full of floral and sugary flavors.
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Duck Butter | Yashi Xiang
- A lightly roasted dancong oolong that is full of vegetation, sweet cut grass, spring violets, and of course butter.
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Dark Night | Dawu Ye
- The most roasted of the three dancong oolong tea cakes, with berry skin notes, tannins, and a lot of toast to keep this tea interesting for years to come.
