Çay Ansiklopedisi

Huáng Zhī Xiāng Dāncóng

Name: Huáng Zhī Xiāng Dāncóng
SKU: HUANG-ZHI-XIANG-DANCONG-CN

黄栀香单丛huáng zhī xiāng dāncóng

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Tea passport

Menşe: China, Guǎngdōng Province, Chaozhou Prefecture-level City, Phoenix District, Phoenix Mountain range

Hasat mevsimi: Nisan, Eylül — Mayıs, Ekim · ana hasat: Nisan, Mayıs, Eylül, Ekim

Çay türü: Oolong Tea

SKU · HUANG-ZHI-XIANG-DANCONG-CN

Çayları karşılaştır

Nasıl demlenir

01 / Tat profili

Tat profili

Çayın aroma, tat ve bitişini keşfedin.

Yoğunluk

0 — 5

—

Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Taste balance

5 axes

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Numeric scores have not been added yet

Scores will appear after tasting. Descriptive notes are listed separately.

Tasting notes

5

5Çin çayı

Floral
Honey
Umami
Creamy
Caramel

Bu çay hakkında

Nasıl demlenir

Bir demleme yöntemi seçin. Önerilen miktarlar ve süreyle başlayın, ardından damak tadınıza göre ayarlayın.

Demleme

Gongfu demleme

Çay miktarı: 6 g
Su hacmi: 100 ml
İlk demleme: 10 snn
Her infüzyonda eklenen süre: 5 snn
Demleme sayısı: 8
Durulama: Evet

Demleme

Batı tarzı demleme

Çay miktarı: 3 g
Su hacmi: 200 ml
İlk demleme: 3 dk
Demleme sayısı: 2
Durulama: Hayır

Tat

Tat profili

Dry Leaf Appearance: Large longitudinally twisted leaves of dark olive or brownish color with noticeable luster. Shape — elongated, slightly curved. Dense, weighty.
Dry Leaf Aroma: Intense, complex — dominant notes of blooming gardenia and jasmine, complemented by hints of honey, ripe tropical fruits (mango, papaya) and light caramel. One of the most "readable" floral aromas among dan congs.
Liquor Aroma: Bright, enveloping, floral — gardenia, jasmine, with honey sweetness. Persists on gaiwan lid long after pouring. Unfolds gradually from infusion to infusion, becoming more refined and sweet.
Liquor Color: Bright, clear, golden-yellow or light amber with pronounced luster.
Spent Leaves: Large whole leaves that have opened after brewing. Greenish center with distinct reddish-brown rim along edges. Leaf is soft, elastic.
Taste: Rich, smooth, oily. Harmonious balance of sweetness, light astringency and refreshing acidity. Floral, honey and fruity tones. Pronounced "hui gan" (回甘, returning sweetness). Noticeable umami. Body — full, enveloping.

Menşe notları

Çay türü: Oolong
Soil: Acidic granite soils (pH 4.8–5.3), rich in minerals. Elevated zinc and selenium content (confirmed by laboratory analyses) affects taste and beneficial properties.
Topography: Phoenix Mountain range — granite foundation, steep slopes, deep gorges. Highest point — Wudong Mountain (~1391 m). Huang Zhi Xiang plantations are at elevations of 800–1300 m.

Çay özellikleri

Cultivar: Huang Zhi Xiang is a specific cultivar (or group of clones) of *Camellia sinensis* var. *sinensis*, adapted to the mountain conditions of Phoenix Mountain. It represents a semi-woody bush or small tree 2–5 m tall (old specimens up to 7 m).
Pluck Standard: Bud + 2–3 upper leaves. Spring picking is most valuable; summer and autumn pickings are also conducted. For premium batches — only hand-picking from individual bushes.

Ayrıntılar

Storage details have not been added yet.

Ayrıntılar

Alkaloidler: Moderate caffeine (~25–35 mg/g); theobromine, theophylline — trace amounts.
Amino Acids: L-theanine — content above average for oolongs thanks to high-altitude shading. Forms umami and smoothness.
Essential Oils: High content of volatile aromatic compounds — linalool, nerol, geraniol, benzyl acetate (jasmine-gardenia notes). More than 60 identified volatile components form the unique bouquet.
Mineraller: Zinc, selenium (elevated content from Phoenix Mountain granite soils), potassium, manganese, fluorine.
Polifenoller: 20–25% of dry mass. EGCG is the main catechin; theaflavins due to partial oxidation.
Vitaminler: C, B group, E.

Classification and Origin

Category: Ama-oolong aseGuangdong. IFenghuang Dancong (凤凰单丛). Uhlobo lwephunga: IHuang Zhī Xiāng (黄栀香, "Iphunga leMpuphu Ephuzi").

Coordinates: ~23°55' N, ~116°43' E.

Origin: IShayina, isifundazwe saseGuangdong (广东, Guǎngdōng), idolobha elingaphansi kwesifunda eziwakelwe ukuba yilesi: iChaozhou (潮州市, Cháozhōu Shì), isifunda saseFenghuang (凤凰区, Fènghuáng Qū), izintaba zaseFenghuang Shan (凤凰山, Fènghuáng Shān — "Izintaba zeFeniksi"). Amasimu asezintabeni aphezulu ahlangene endaweni yaseWudong Shan (乌岽山, Wūdǒng Shān) ekuphakameni okungu-1000–1300 m.

Type: Uwulung (itiye elivutshelwe ingxenye), izinga le-oxidation 20–50%. Ukugojwa okuphakathi (中火, zhōng huǒ) — okujwayelekile; kutholakala okulula nokuqinile.

History and Culture

Cultural Significance: IHuang Zhī Xiāng iyingxenye engahlukaniseki yesiko le-Chaozhou gongfu cha. Ukunikeza lesi sitiye isivakashi — kuwuphawu lokuhlonipha okukhethekile. Imikhosi yaminyaka yonke yasentwasahlobo yokuqoqa itiye eFenghuang Shan — iyingxenye ebalulekile yamagugu amasiko endawo. Kubantu bakwa-Hakka (客家, Kèjiā), ama-dancong asetshenziswa emicimbini yokwamukela izihambi.

History: Amasiko okulima itiye eFenghuang Shan asukela esikhathini sobukhosi bamaSong (宋, 960–1279): ngokwenganekwane, uMbusi uSong Di-bing (宋帝昺), ehlehla aye eningizimu ngesikhathi sokuhlasela kwamaMongolia, wema emfuleni wezintaba zeFeniksi, wasula ukoma ngamanti etiye ayesuka ezihlahleni zendawo, okwathi ngemva kwalokho itiye labizwa ngesidlaliso esithi "Song Zhong" (宋种, Sòng Zhǒng — "Ukutshalwa KwamaSong"). Indlela ye-"dancong" (单丛) — ukuqoqa nokwenza impahla esuka ezihlahleni eziphawulekayo ngayinye — yaqala ukwakheka ngesikhathi soBukhosi bamaMing (明, 1368–1644) yagcina isimile ngesikhathi samaQing (清, 1644–1912).

Botany and Raw Material

Ayi-elliptic, ~8×4 cm, aluhlaza okotshani obumnyama, anokhaxa oluqinile nolwembewu nemithambo ebonakalayo. Imiqumbe emincane — empofu, inoboya obuncane (ama-trichome asiliva).

Izinto ezingavuthiwe ezivela esihlahleni ngasinye esivelele zenziwa futhi zigcinwe zodwa. Lokhu kuvumela ukugcina "izwi" eliyingqayizivele lesihlahla esithile — i-microterroir yaso, ubudala, ufuzo.

Cultivar: IHuang Zhī Xiāng — uhlobo olulinywayo oluthile (noma iqembu lama-clone) le-Camellia sinensis var. sinensis, elijwayelane nezimo zezintaba zaseFenghuang Shan. Liyisihlahla esiyisigamu-nesihlahla esiphelele ubude obungu-2–5 m (imibonwa emidala — ifinyelela ku-7 m).

Pluck Standard: Umqumbe + amaqabunga aphezulu ama-2–3. Ukuqoqa entwasahlobo — okuyigugu kakhulu; kwenziwa nasehlobo nasekwindla. Eziwombeni eziwunyaka — ukuqoqa ngesandla kuphela ezihlahleni ezingazodwa.

Terroir

Climate: Isimo sezulu se-subtropical monsoon, esinomswakama ophezulu, inkungu eningi (>izinsuku ezingu-150/ngonyaka) kanye nomehluko omkhulu wamazinga okushisa phakathi kosuku nobusuku (ofinyelela ku-10–12°C). Izinga lokushisa elimaphakathi lonyaka ~15°C. Imithambeka esenyakatho iyathandeka — ukukhanya okuhlakazekayo kubambezela ukukhula futhi kuqinisa ukuqoqeka kwezinto zephunga.

Soil: Inhlabathi ye-granite ene-asidi (pH 4.8–5.3), enothile ngamaminerali. Izinga eliphezulu le-zinc ne-selenium (okufakazelwe ngokuhlaziya kwaselabhorethri) — kuthonya ukunambitheka kanye nezinto eziwusizo empilweni.

Izihlahla zetiya zikhula endaweni enothile yezintaba — phakathi kwama-camellia, ama-rhododendron, nama-orchid asendle. Izilwane ezidla ezinye ezisemvelweni (izicabucabu, izithandazeli) zithatha indawo yezibulala-zinambuzane.

Topography: Izintaba zaseFenghuang Shan — isisekelo segranite, imithambeka eqinile, imifula ejulile. Indawo ephakeme kakhulu — iWudong Shan (~1391 m). Amasimu eHuang Zhī Xiāng — asezintabeni eziphakathi kwama-800–1300 m.

Organoleptic Profile

Dry Leaf Appearance: Amaqabunga amakhulu asongwe ngobude anombala omnqumo omnyama noma onsundu ngokukhazimulayo. Ukuma — umucu omude ogobile kancane. Amacinene, anesisindo.

Dry Leaf Aroma: Linamandla, liyinkimbinkimbi — amanothi agqamile empuphu eqhakazayo ne-jasmine, enezezwa ngama-nuance ojú lwezinyosi, izithelo ezivuthiwe zasezindaweni ezishisayo (umango, upopo) kanye ne-caramel elula. Elinye lamaphunga ezimbali "afundeka" kakhulu phakathi kwama-dancong.

Liquor Aroma: Ligqamile, ligudla kahle, liyimbali — impuphu, i-jasmine, ngobumnandi obufana nojú lwezinyosi. Lihlala esembozweni se-gaiwan isikhathi eside ngemva kokuchithwa. Liyavuleka kancane kancane kusuka ekuchithweni kuya kokulandelayo, libe yinto ecolekile futhi emnandi ngokwengeziwe.

Liquor Color: Ogqamile, ohlanzekile, osagolide ophuzi noma okhanyayo we-amber ngokukhazimula okuphawulekayo.

Spent Leaves: Amaqabunga amakhulu aphelele, avuleke ngemva kokugxishwa. Isikhungo esiluhlaza ngomngcele ocacile obomvu-nsundu emaphethelweni. Iqabunga lithambile, linwebekayo.

Taste: Kunothe, kubushelelezi, kunamafutha. Ibhalansi enokuvumelana yobumnandi, ubunzima obulula kanye ne-asidi eqabulayo. Amathoni ezimbali, ojú lwezinyosi nezithelo. "UHui gan" ophawulekayo (回甘, ubumnandi obubuyayo). Umami ozwakalayo. Umzimba — ogcwele, ogudla kahle.

Chemical Composition

Alkaloids: I-caffeine esesilinganisweni (~25–35 mg/g); i-theobromine, i-theophylline — kuncane.

Amino Acids: I-L-theanine — okuqukethwe okungaphezu kwesilinganiso sama-oolong ngenxa yomthunzi wezintaba eziphakeme. Kwakha umami nobumnene.

Essential Oils: Okuqukethwe okuphezulu kwezithako eziguqukayo ezinuka kamnandi — i-linalool, i-nerol, i-geraniol, i-benzyl acetate (amanothi e-jasmine nempuphu). Izithako eziguqukayo ezingaphezu kuka-60 ezikhonjiwe zakha ibhukhethi eliyingqayizivele.

Minerals: I-Zinc, i-selenium (okuphakeme okuvela enhlabathini yegranite yaseFenghuang Shan), i-potassium, i-manganese, i-fluoride.

Polyphenols: 20–25% wesisindo esomile. I-EGCG — i-catechin eyinhloko; ama-theaflavin ngenxa ye-oxidation eyingxenye.

Vitamins: C, amaqembu B, E.

Health Notes

Ama-catechin + ama-theaflavin anciphisa imisebe ekhululekile.

I-caffeine + i-L-theanine — "ukugxila okuphaphile" ngaphandle kokukhathazeka.

Ubunzima obulinganiselwe buvuselela uketshezi lokugaya. Ngokwesiko kuphuzwa ngemva kokudla okunothe okuseChaozhou.

Iphunga lezimbali elinamandla linomphumela ophumulayo oqinisekisiwe — wehlisa izinga le-cortisol.

Ovela enhlabathini yegranite yaseFenghuang Shan — amaminerali abalulekile omzimba wokuzivikela kanye nempilo yesikhumba.

Ukusebenzisana kwe-L-theanine ne-caffeine kuthuthukisa ukugxila nenkumbulo yokusebenza.

Brewing

~95°C. Amanzi ashisayo avula inothi "lempuphu"; ashisayo kakhulu (100°C) — aqinisa ubunzima.

Ukunikezwa kwe-Chaozhou okujwayelekile — izinkomishi ezintathu ezincane (三杯, sān bēi). Itiye lithelwa ngomjikelezo (关公巡城, guāngōng xúnchéng — "uGuan Gong uhamba idolobha"), bese amathonsi okugcina — ngokulandelana (韩信点兵, Hánxìn diǎn bīng — "uHan Xin ubala amabutho").

Tea Amount: 5–7 g ku-100–120 ml.

Teaware: I-Chaozhou porcelain gaiwan (潮州盖碗) — inketho yendabuko. Ibhodlela le-Yixing lobumba olucekeceke nalo liyafaneleka.

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