Apricot Kernel Fragrance Dancong

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Xingrenxiang, or apricot kernel fragrance, is a classically charcoal roasted dancong that belongs to the almond fragrance family. The dry leaves are mildly oxidized and all have a sender thin twist to them. When first brewed, the wet leaves are incredibly rich vegetal umami fragrance while still being backed by toasted nut aromas. Compared to last year, this tea is more lightly roasted which lends itself to its namesake, the Apricot Kernel Fragrance, or the honey-baked almonds we see served with tea all throughout China. The session begins thick and heavy with a good deal of warm toasted notes in the brew, but midway through the session the herbal, floral, spice notes peak in a confluence of rosemary and other fragrant kitchen herbs.

As the brews continue, the light amber liquor sweetens even further with a hidden characteristic of dried apricots and rosemary. There is a thick mineral note to this tea that coats the tongue and delivers a pleasant huigan. The empty cup aroma is one of buttered toast.

This has been one of our favorite teas from the past few years, and we are excited to offer it again in the Dancong roasted sample box.