Finished with Three-Stage Roasting: Nong Xiang Type Shi Hua Xiang
This is a Nong Xiang (strong aroma) type Shi Hua Xiang finished with three-stage roasting.
By roasting at a low temperature over charcoal to avoid burning, the tea undergoes maturation, developing fruity and dried fruit flavors in addition to floral notes.
What is Shi Hua Xiang (柿花香)?
Shi Hua Xiang refers to 'Persimmon Flower Aroma.' The name originates from the fragrance of persimmon blossoms, which emit a distinctive, rich, and slightly sweet floral scent. This tea's name reflects its unique flavor, which combines floral and fruity characteristics reminiscent of blooming persimmon trees.
This Shi Hua Xiang shares aromatic similarities with Ye Lai Xiang, Zhi Lan Xiang, and Sheng Jiang Xiang.
It carries floral notes reminiscent of magnolia, narcissus, and lily, along with rich, sweet fruity flavors like baked apple, pear, and dried berries.
Charcoal Roasting Without Burning: The Craft of a Skilled Tea Master
Charcoal-roasted tea is common in China and Taiwan, but it is crucial to roast without burning.
In recent years, many producers, especially in Wuyi Mountain, have adopted high-temperature roasting, achieving a roasted surface in just one or two firings and marketing it as charcoal-roasted tea.
When tea is roasted beyond a certain temperature, its components undergo thermal oxidation and burn. High-temperature roasted tea loses its original character, with burnt notes overpowering the flavor.
Proper tea roasting should be done at lower temperatures to prevent burning. However, at lower temperatures, a single roasting does not bring significant aromatic changes. Therefore, repeated roasting is required to gradually develop a matured, sweet flavor.
We frequently visit Fenghuang Town in Chaozhou, Guangdong Province, to source high-quality Phoenix Dan Cong Oolong tea directly.
An old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo
Tea trees growing on the steep, rocky slopes of Wu Dong Shan
