Huang Zhi Xiang is one of our most elegant Phoenix Oolong teas. Its name loosely translates to “Orange Blossom Fragrance” because of the hint of citrus oil in the tea’s natural aroma. Grown at over 900 meters above sea level on Wudong Mountain, Phoenix Range, our Huang Zhi Xiang was gathered in April 2011 from 100+ year old trees, originally propagated from 600+ year old Phoenix Shui Xian mother tree. Combined production from this grove for the Spring harvest is only about 30 kilograms, from which we were able to acquire 10 kilograms.
The tea is finished somewhere between a "Qing" and "Nong Xiang" at an oxidation rate of about 25%. The result is a preservation of the brighter citrus oil character of the varietal while delivering a rounder, honey-like quality to the tea. We selected this tea over another more brilliantly floral character because of its thicker, smoother character and more pronounced and persistent finish, an indication of the age and lineage of this tea.
BREWING GUIDE
Infuser Cup
Water Temp 205 ° F
Steep Time 1 min
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 205 ° F
Steep Time 1 min
Teapot (12 oz.)
Water Temp 205 ° F
Steep Time 2 min
Phoenix Oolongs are complex and delicious teas, but are exceptionally difficult to brew. There are two approaches, the friendlier path on the brewing guide to the right will result in a tea that is very sweet and floral, with light honey notes. In Chaozhou, however, such a light brew would be considered much too light. The traditional method of brewing Phoenix Oolongs is to emphasize aftertaste and finish. This means a tea that is initially bitter to the untrained palate, but delivers a finish that is intense and persistent.
To brew Huang Zhi Xiang in the traditional style, begin with 5 grams of tea leaves in a gaiwan or small tea pot. We prefer small paper porcelain tea pots for Phoenixes. Use boiling water to first rinse the tea leaves, then brew for 1 minute. On the second infusion, also steep for 1 minute, adding approximately 10 seconds to subsequent infusions. Brewed this way, the tea would yield more than 10 rounds.
