Hey everyone! It’s been a while since I’ve posted. Sorry for the long wait. I’ll be honest and say I haven’t been feeling very inspired as of late, but I want to turn things around. I hadn’t tried any new oolongs in a long time, so I made a purchase through my favorite local tea shop.
These two oolongs are pretty different from each other and are a great example of the wide variances between teas even in the same category. The Raven Leaf Dan Cong is from The Phoenix Mountain region in China and the Bao Zhong is from Taiwan. Oolong and it’s production methods were actually introduced to Taiwan through China and have been tweaked and mastered to a fine art. Some would even dare argue that Taiwan gives China a run for their money as far as quality oolongs go, but I say that the sheer varieties of oolongs in both places and world wide is too great to say anything so absolute. Both China and Taiwan have their advantages and disadvantages when it comes to tea production as well as preferred tasting notes.
The Phoenix Mountain area or Fenghuangshan is one of the most important oolong producing areas on the whole continent. It is actually the legendary birthplace specifically of the Dan Cong type of oolongs as well as many special varietals and cultivars (varieties cultivated by humans). It’s also the home of many fascinating tea folklore stories to entice you to learn as you sip. Dan Cong means the tea is from a single plant, and sometimes they are from very old and prized wild tea plants. There are different types within the category of Dan Congs, often referring to the special aroma each one has. The categories can be very confusing however since some refer to the varietal or cultivar and others simply the fragrance. Either way, Dan Cong oolongs are as delicious as they are storied.
The Raven Leaf Dan Cong I sampled has a light aroma of sweet corn with a deep stone fruit note. The flavor was also fruity, but it somehow reminded me of the muscat grape character of so many Darjeelings. Very deep fruity sweetness and a creamy texture. I could go on, but I won’t bore you.
Bao Zhongs are generally from the Pinglin district in Taiwan. This area is all about the tea as over half the population are in fact involved in tea farming. They even have an expansive museum dedicated to tea in case you want to learn more about production and the like (I’d love to visit one day!). Bao Zhong meaning “the wrapped type” is named as such because it refers to the old method of wrapping the leaves to help in the oxidation process. The processes for producing oolongs has since changed a lot and they no longer do that step, but the name remains as do the long, delicate, and twisted leaves. These oolong types tend to be lightly oxidized and have more green characteristics than that of Dan Congs.
The aroma of the Bao Zhong was definitely more floral than fruity. It reminded me of our lush lilac bush by our house when they are in full bloom in May. The flavor was very clean and light and the mouthfeel was buttery smooth. Green in character and a very light and pleasant floral note.
Have you tried any Dan Cong or Bao Zhong oolongs? Have I enticed you to try for yourself? What characteristics or cultivars do you look for in your oolongs? Let’s have a conversation below!
Dina's Tea Notes 