BaiYe Dancong

Bai Ye Dan Cong

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Type: Wulong of the Phoenix Mountains


Producer: Zhang family - Lingtou village


Harvest period: April 2020 (batch 01)


A beautiful old-fashioned Dancong, a length in the mouth that we are no longer used to.


In the Phoenix Mountains, in the far east of Guangdong, in the land of the Chaozhou, wulong are produced from centuries-old trees. These ancient tea trees are not traditionally pruned and can reach several meters of height with age. Some of these trees are now almost a millennium old and are still used to produce the best teas in the area.


The best teas are produced from the leaves of a single tea tree hence the name Dancong (solitary shrub). This is only possible with larger and older trees, and even though only a few pounds of leaves are produced each year. The villages are organized around these tea plants which are their wealth and their pride. More or less ancient gardens have developed around these centuries-old trees. Today, most of the production comes from a mixture of leaves from trees of equivalent ages, which may already be a hundred years old, and from the same lineage.


Each lineage has, over successive generations, acquired well-defined aromatic characteristics which are used today to classify Dancong. The old tea plants of the village of Lingtou have thus given birth to several famous lineages including the Baiye Dancong, characterized by their aromas of exotic fruits.


Our Baiye Dancong comes from a grove located in the village of Lingtou itself. This grove brings together some tea trees that are about 120 years old. This tea gives us a very nice overview of the characteristic notes of its family: passion fruit and grapefruit. Unlike most current productions, the roasting is a little more advanced as it was still done a few years ago. This gives the tea a great taste and notes of pastries. The tea has a very good length and its aromas remain in the mouth for many minutes.


Dancong, like all teas made from old wild tea plants, give a lot of tannins bringing a slight characteristic bitterness, especially when the teas are too long brewed. This is why it is often said that Dancong are difficult teas to master. Here, the leaves are of very good quality which offers a certain resilience to the infusion which will allow a beginner to discover what a Dancong can offer and a connoisseur to appreciate the classic complexity of this tea.