“Yay! This is my 150th tasting note! This review is for the spring 2018 harvest. As someone who loves both ginger and Dan Congs, I was curious to see if it would live up to its name. I steeped 6 g...” Read full tasting note
“This is another of the teas I finished back in May. If I recall correctly, I finished it sometime close to the end of the month. It was a tea I had a bit of trepidation about trying. Ginger is not...” Read full tasting note
“Lives up to its name. Thankfully Duck Shit Aroma does not. An excellent Dancong. I get ginger, elderflower and Szechuan peppercorns. I drank this with pan roasted quails with a sauce that was a...” Read full tasting note
“The aroma of this tea is incredible. It truly smells like warm, spicy, sweet gingerbread. 1st infusion 180˚F The flavour is lighter than the smell, but it is so good anyway. I am so consistently...” Read full tasting note
“Jiang Mu Xiang” Dan Cong (Ginger Aroma) is a unique varietal of Dan Cong. It’s a naturally occuring hybrid of Feng Huang area Shui Xian that has been selected over a period of two centuries. Jiang Mu Xiang Dan Cong grows at around 1000 meters of altitude in the north of Feng Huang in a village called Tou She. The plants grow naturally, many reaching a height of 3 or even 4 meters!
The taste of “Jiang Mu Xiang” tea is incredibly complex and powerful, while still remaining well within the realm of refinement and elegance! There is sweetness, spiciness (much like raw ginger), floral notes (like Ginger Flower), bitterness and astringency. The tea is very thick and lubricating and easily goes 10+ infusions when brewed gong fu style. Tea soup is gold-orange, the brewed leaves still mostly green with some wilted brown (as is typical of traditional Dan Cong processing).
March 2016 harvest
Tou She Village, Feng Huang Town, Raoping County of Guangdong Province.
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