Dān Cóng Xìng Rén Xiāng单丛杏仁香

Classification and Origin

Category: High-quality oolong teas. Belongs to the group of Dān Cóng (单丛, Dān Cóng) teas, which means "single bushes" or "from one bush".

Coordinates: Approximately 23-24° North latitude, 116-117° East longitude.

Origin: China, Guǎngdōng Province (广东, Guǎngdōng), Cháozhōu Prefecture (潮州, Cháozhōu), Fènghuáng Mountains (凤凰山, Fènghuáng Shān), also known as Phoenix Mountains.

Type: Oolong (oxidation level usually medium, 30-60%). Roasting level may vary.

Facts

It is believed that the characteristic almond aroma of Xing Ren Xiang is due to the combination of local cultivar features, unique soil-climatic conditions of the Fenghuang Mountains and traditional processing technology.

Dan Cong Xing Ren Xiang is tea that requires certain preparation and experience to fully appreciate its complex taste and aroma.

Complex aroma and ability to withstand multiple brewings make this tea ideal for traditional Chinese tea ceremony.

History and Culture

Cultural Significance: Dan Congs, and Xing Ren Xiang in particular, are highly valued for their rich, multifaceted aroma, intense flavour and ability to withstand multiple infusions. They are considered tea for sophisticated connoisseurs and are a source of pride for the Chaozhou region.

History: Tea cultivation culture in the Fenghuang Mountains spans over 900 years. Dan Congs, as a distinct group of teas, began to be distinguished approximately 100-150 years ago.

Botany and Raw Material

Xing Ren Xiang leaves are usually medium-sized, elongated-oval in shape.

Dark green, with reddish tinge along the edges (indicates medium oxidation level).

The Xing Ren Xiang cultivar is distinguished by a strong, characteristic aroma in which almond notes predominate, and floral, fruity and spicy nuances may also be present.

Cultivar: Xing Ren Xiang is not merely a tea name, but the name of a cultivar variety of tea bushes growing in the Fenghuang Mountains. Dan Congs are not cultivars in the strict botanical sense, but rather local varieties formed as a result of natural selection and unique growing conditions. Each Dan Cong has its own characteristics:

Picking: Harvest occurs, as a rule, in spring, but may also be conducted in summer and autumn. Spring harvest is considered most valuable.

Pluck Standard: Bud and two-three top leaves are picked, sometimes four.

Raw Material: High. Only healthy, undamaged leaves are used.

Terroir

Altitude: Tea plantations are located at altitudes from 400 to 1500 meters above sea level. High-altitude teas (above 1000 meters) are particularly highly valued.

Climate: Subtropical monsoon, with warm, humid winter and hot, rainy summer. Average annual temperature is approximately 21°C. High humidity and frequent mists create ideal conditions for tea cultivation.

Soil: Mountainous soils, often rocky, well-drained, rich in minerals.

Mountain range located in the northeastern part of Guangdong Province. The mountains are composed mainly of granite and volcanic rocks. Distinguished by picturesque landscapes, clean air and abundant mists.

Many tea bushes in the Fenghuang Mountains are very old, several hundred years in age. They are called "Lao Cong" (老枞) - "Old bushes". It is believed that tea from such bushes possesses deeper and more complex flavour. Also, a cultivation feature is minimal use or complete absence of fertilizers and pesticides.

Production

Described above.

Picked leaves are spread outdoors (sun or shade withering) or indoors for several hours. The goal is to remove part of the moisture from the leaves, make them softer and begin the oxidation process.

Leaves are gently shaken and stirred on bamboo trays. This stage is conducted several times with breaks for leaf "rest". For Xing Ren Xiang, shaking is usually conducted carefully to preserve leaf integrity and develop the characteristic almond aroma.

The oxidation process that occurs during shaking and leaf "rest". The oxidation level of Xing Ren Xiang is usually medium (30-60%), but may vary depending on the producer and desired flavour profile.

Pan-firing at high temperature to stop the oxidation process. For Xing Ren Xiang, not very high temperature is often used at this stage to preserve nutty notes.

Leaves are given a longitudinally-twisted shape. Rolling can be either manual or mechanical.

Tea is dried to remove moisture. At this stage, light or more intensive roasting may be conducted, depending on the desired flavour profile.

Finished tea is sorted by size and quality.

Organoleptic Profile

Dry Leaf Appearance: Relatively large, longitudinally-twisted leaves, dark brown, brownish colour with reddish tinge. Stems may be present.

Dry Leaf Aroma: Very bright, intense, with pronounced almond notes, as well as hints of flowers, fruits, honey, spices. Roasting nuances may be present.

Liquor Aroma: Rich, enveloping, sweet, with dominant almond notes, hints of flowers, fruits, honey.

From golden-yellow to amber-orange, transparent, clear. Liquor colour depends on oxidation level and roasting.

Spent Leaves: Whole, elastic leaves that have opened after brewing, brownish-green colour with reddish edges.

Taste: Rich, intense, viscous, sweetish, with light astringency. The bouquet is dominated by almond notes, with nuances of flowers, fruits, honey, with long, sweet aftertaste.

Chemical Composition

Alkaloids: Caffeine, theobromine, theophylline.

Amino Acids: Including L-theanine.

Essential Oils: High content of essential oils, especially with almond aroma (benzaldehyde).

Minerals: Potassium, fluorine, magnesium, manganese, iron.

Polyphenols: Antioxidants.

Vitamins: C, B group, E, K.

Health Notes

Invigorates, relieves fatigue, increases performance, improves concentration.

Protects cells from free radical damage, slows aging processes.

Stimulates digestion, promotes food assimilation.

Warms well in cold weather.

May contribute to lowering "bad" cholesterol levels, strengthening vessel walls.

Despite the tonic effect, the aroma and L-theanine in the tea composition promote relaxation and stress relief.

Gives a sense of harmony, joy and pleasure.

Contraindications

In some sources one can find information that Dan Congs belong to lightly oxidized oolongs. This is not entirely accurate. The oxidation level of Dan Congs, and Xing Ren Xiang in particular, may vary, but usually it is medium or above medium (30-60%).

May also differ. Both lightly roasted, "green" variants of Xing Ren Xiang and specimens with stronger roasting are found, which gives them darker colour and pronounced "fire" notes in taste and aroma.

In China there exists a huge number of local tea names, and sometimes the same tea may be known under different names in different regions or among different producers. Therefore it is always useful to clarify the origin and characteristics of specific tea with the seller.

Brewing

Too long steeping can make the tea taste astringent and bitter.

Be guided by your sensations and adjust brewing time depending on desired liquor strength.

Pay attention to liquor colour, aroma, tea leaf opening.

Tea Amount: 5-7 grams per 150-200 ml of water.

Teaware: Gaiwan (traditional Chinese cup with lid) or Yixing clay teapot are ideal. Porcelain teaware can also be used.

Water Temperature: 90-95°C (for most varieties). For lightly roasted and greener variants, water at 85-90°C may be used.

Comparison

Perhaps the most famous Dan Cong. Mi Lan Xiang, as a rule, possesses more pronounced honey-floral notes, while Xing Ren Xiang is dominated by almond aroma.

Ya Shi Xiang is distinguished by brighter and more intense floral aroma, often compared to gardenia, as well as creamy notes. Xing Ren Xiang is famous for its characteristic almond aroma.

This Dan Cong possesses more refined and delicate floral aroma, with predominance of orchid notes. In Xing Ren Xiang, besides floral, almond notes are brightly expressed.

This Dan Cong has pronounced cinnamon aroma, which distinguishes it from Xing Ren Xiang with its almond notes.

As the name suggests, this Dan Cong possesses strong tuberose aroma, while Xing Ren Xiang has more complex aroma, with almond in the foreground.

Price and Authenticity

Tea from old bushes ("Lao Cong") is valued much higher.

High-altitude tea (above 1000 meters) costs more.

Whether select buds and young leaves or more mature raw material are used.

Experience and reputation of the tea master who produced the tea significantly affects price.

Manual charcoal roasting performed by an experienced master significantly increases tea cost.

Limited production volume and high demand make this tea expensive.

High demand for Dan Congs also affects price.

Look for specialized tea shops with good reputation that value their customers and can provide reliable information about tea origin, harvest year, producer. They should also guarantee its authenticity and quality.

Suspiciously low price is almost always a sure sign of counterfeit. Genuine Dan Cong Xing Ren Xiang cannot be cheap. Remember that miracles do not happen.

Pay attention to shape, colour, leaf integrity. They should correspond to the description given above. Presence of many broken leaves, dust, foreign impurities is a sign of low quality or counterfeit.

Dry tea should possess very rich, complex aroma with characteristic almond notes. Avoid tea with weak, unexpressive, musty or foreign smell. Artificial flavouring, sometimes used by unscrupulous sellers, usually betrays itself with excessively sharp, unnatural smell.

Liquor colour should be from golden-yellow to amber-orange, transparent.