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宋種鳳凰單欉烏龍 Sòng Zhǒng Phoenix Dān Cóng “Single Bush/Grove” Oolong tea from 烏岽山 Wūdōngshān in the 潮州 Cháozhōu region of northeastern 廣東 Guǎngdōng province, China.
Sòng Zhǒng, as the name suggestions, is a locally famous tea that has its origins in tea bushes first planted in the mountains of Cháozhōu during the Sòng period (960-1279). Successive cloning of the original bushes has produced a wide array of this type of tea available today, with the oldest being a tree that dates from the Sòng period. This particular batch is from a stand of tea trees that are over 100 years old. Being this old, the resulting flavors found in these leaves are remarkably complex, almost savory, with a beautiful blend of warming spice, dried aged orange peel, peach kernel, marigold, cinnamon, clove, dark sugar, incense wood, and black pepper. This complex swirl of flavors is balanced by a full body, tight astringency, and long finish.
Brewing Suggestions
As the classic tea of Wūdōngshān, Sòng Zhǒng brews best when steeped in the traditional style native to Cháozhōu. In a 3-5 grams for a 120-180 ml (~4-6 oz) Yíxìng teapot or gaiwan, use a healthy amount of tea (5-8 grams), with a steep time for 2-3 minutes, employing water at a temperature at near boiling (~98C/210F). For those less adventurous, to achieve a lighter brew, keep the heat at near boiling, but reduce the steep time to no more than 1-2 minutes. For the following two to three steepings, consider increasing the temperature minimally and reduce the steep time. By steeping four and beyond, maintain the temperature and increase the time progressively. Optimally, you should be able to enjoy eight or more re-steepings, with gradual changes within each successive brewing.
As always, personal tastes may vary, so always adjust the quantity of leaves, volume and temperature of water, and steep times to fit your preferences.
宋種鳳凰單欉烏龍 Sòng Zhǒng Phoenix Dān Cóng “Single Bush/Grove” Oolong tea from 烏岽山 Wūdōngshān in the 潮州 Cháozhōu region of northeastern 廣東 Guǎngdōng province, China.
Sòng Zhǒng, as the name suggestions, is a locally famous tea that has its origins in tea bushes first planted in the mountains of Cháozhōu during the Sòng period (960-1279). Successive cloning of the original bushes has produced a wide array of this type of tea available today, with the oldest being a tree that dates from the Sòng period. This particular batch is from a stand of tea trees that are over 100 years old. Being this old, the resulting flavors found in these leaves are remarkably complex, almost savory, with a beautiful blend of warming spice, dried aged orange peel, peach kernel, marigold, cinnamon, clove, dark sugar, incense wood, and black pepper. This complex swirl of flavors is balanced by a full body, tight astringency, and long finish.
Brewing Suggestions
As the classic tea of Wūdōngshān, Sòng Zhǒng brews best when steeped in the traditional style native to Cháozhōu. In a 3-5 grams for a 120-180 ml (~4-6 oz) Yíxìng teapot or gaiwan, use a healthy amount of tea (5-8 grams), with a steep time for 2-3 minutes, employing water at a temperature at near boiling (~98C/210F). For those less adventurous, to achieve a lighter brew, keep the heat at near boiling, but reduce the steep time to no more than 1-2 minutes. For the following two to three steepings, consider increasing the temperature minimally and reduce the steep time. By steeping four and beyond, maintain the temperature and increase the time progressively. Optimally, you should be able to enjoy eight or more re-steepings, with gradual changes within each successive brewing.
As always, personal tastes may vary, so always adjust the quantity of leaves, volume and temperature of water, and steep times to fit your preferences.