Daily Tea Fact #6
Before 8th century B.C., Chinese tea was primarily used as a medicine.
Phoenix Mountain Dan Cong.
Teavana said that “the flavor begins with a roasted honey taste and ends with lingering floral undertones.” I think that this is a hugely understated way to talk about this tea. It starts with a warm tone, slightly sharp, that is able to cut through fatty richness, if you drink it with food. I’d say the sharpness is citrus like, grapefruit is the closest I can think of. While there are honey notes, the roasted flavor is closer to a toasted grain. A jasmine, lightly sweet aftertaste is left at the end. I’ve found that the roasted flavor becomes more prominent with each infusion up to the sixth.
The aroma of the tea is somewhat nutty, with the vaguest hint of floral scent teasing awareness. It’s warm, comforting, indulging even.
This tea doesn’t need anything added to it ever.
I drink this sometimes just to drink it, but I think it plays best during a meal, one with slightly fatty meat. This also allows some of the health benefits of oolong to work at their fullest potential.