Aufuhou, or Hidden Cave, has been a long-standing touchstone cultivar on our dancong tea journey. It is a very common cultivar that sits just under the radar of many people who are new to Dancong oolong. The dancong types people see everywhere are the Milanxaing, the Yashixiang, the Baxian, and the Dawu Yu. Unlike these more iconic cultivars, Aufuhou is a extremely versatile that differs from producer to producer and allows makers to showcase their production style, sometimes lightly roasted, sometimes very toasty.
This tea from Wen Zitong is incredibly light and sweet in its maocha form before it is transformed over a summer of roasting. Wen also roasts his Aufuhou rather meticulously yielding a very traditional bodied dancong that still has its sweet green side. This tea was one of the last teas to be ready because Wen kept wanting to touch up the roast and slowly drive out any remaining moisture.
When the dry leaves are placed in a warmed gaiwan, we get the roasted fragrances of buttered toast, honey, and something cereal, like oatmeal on the nose. When infused with boiling water, the roast fades away into a sweet jammy and vegetal fragrance. The sweetness of this tea really begins to shine after a few infusions, and once the roast settles and melds into the tea, this sweetness will certainly begin to shine from start to finish.
While this tea has been roasted three or more times, the vegetal nature of the leaves has been expertly preserved. These more floral and grassy flavors are perfectly paired with the roast’s mineral nature to create a sweet and refreshing tea that has some impressive brewing endurance. We found ourselves brewing this tea longer than any of the other offerings from Wen Zitong this year (excluding the mother bush teas).
Check out our Glossary of Dancong Oolong Terms to understand this info more!
