“Xin Ren Xiang” is often translated as "Almond Fragrance," though the aromatic character of the tea is closer to green almonds or apricot seeds. As with our entire selection of Phoenix oolongs, Xin Ren Xiang was harvested from a 950+ meter grove on Wudong Mountain. The source grove is approximately 70 years old, and was propagated from a 200-year-old mother tree.
When we first introduced this tea in 2009, it was oxidized to a touch shy of 20%, giving it a “qing xiang”, or “green fragrance” character that was floral and light. This year, we requested that the tea be oxidized up to 25%. The resulting “nong xiang” character gives this tea a sweetness and complexity that makes it even more delicious, with notes of honey roasted almonds, lychee and apricots.
BREWING GUIDE
Infuser Cup
Water Temp 205 ° F
Steep Time 1 min 30 sec
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 Xin Ren 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.
