The aroma of Ancient Tree Dian Hong is a低调的奢华
Ancient Tree Dian Hong is typically made from tea leaves harvested from trees over 300 years old. However, such ancient trees are exceedingly rare, and genuinely authentic products are scarce on the market. Therefore, everyone should exercise caution.
Its fragrance is deep and厚重, carrying the distinctive aroma of black tea. It tastes sweet upon swallowing and leaves a lasting, pleasant aftertaste.
The Astonishing Aroma of Biluochun
Biluochun Dry Leaves and Tea Liquor
Dongting Biluochun is a treasure among China’s famous teas, renowned for its four exceptional qualities: beautiful shape, vibrant color, rich fragrance, and mellow taste. It is produced in Dongting Mountain, Tai Lake, Suzhou, Jiangsu Province, and belongs to the green tea category. Biluochun tea dates back to the Ming Dynasty and was colloquially known as “Astonishing Fragrance.” During the Qing Dynasty, Emperor Kangxi inspected and tasted this tea, which features jade-green liquor and spiral-shaped leaves. He greatly admired it but found the name “Astonishing Fragrance” inelegant, so he renamed it “Biluochun.”
In fact, Biluochun’s aroma is not particularly intense, but it is distinctive for its fruity notes. In Dongshan, Suzhou, where Biluochun is produced, citrus, bayberries, and other fruits are also abundantly grown. It is common to see rows of fruit trees alternating with tea trees, hence the subtle fruity fragrance in the tea. Another characteristic of Biluochun is its tenderness. While it takes thirty thousand buds to produce一斤 of most teas, Biluochun requires fifty to sixty thousand buds due to their exceptional tenderness, making it stand out among teas.
Tieguanyin: Fragrant Even After Seven Brews
Tieguanyin Dry Leaves and Tea Liquor
Tieguanyin is the finest variety of oolong tea. Its qualities include tightly rolled, plump, and heavy leaves with a砂绿 color, resembling a dragonfly’s head, spiral body, and frog’s legs. When brewed, the liquor is golden and vibrant like琥珀, with a natural, rich orchid fragrance. The taste is mellow, sweet, and refreshing, with a lasting sweet aftertaste, commonly referred to as “音韵” (yin Yun). Tieguanyin’s high and enduring aroma allows it to remain fragrant even after seven brews.
The most captivating aspect of Tieguanyin is its prominent orchid-like fragrance. This unique tea aroma, reminiscent of orchids, leaves a deep impression. Recent studies show that Anxi Tieguanyin contains the richest variety of aromatic compounds among oolong teas, with a significantly higher proportion of mid and low-boiling-point aroma components compared to other varieties. This unique aroma is soothing and intoxicating. Upon opening the lid of a cup of Tieguanyin, the fragrance immediately fills the room.
Phoenix Dan Cong: Unmatched in Beauty and Fragrance
Phoenix Dan Cong Dry Leaves and Tea Liquor
Phoenix Dan Cong tea belongs to the oolong tea category and originated in the Ming Dynasty. It is named after being harvested and processed from individual tea bushes (Dan Cong) in Wudong Mountain, Phoenix Town, Chao’an. Chao’an Phoenix tea has been a tribute tea throughout history and was listed among China’s famous teas during the Qing Dynasty. The quality grades of Phoenix tea are Dan Cong, Lang Cai, and Shui Xian, each with several sub-levels.
Phoenix Dan Cong is the finest among Phoenix teas, renowned for its four exceptional qualities: beautiful shape, emerald color, captivating fragrance, and sweet taste. Its leaves are straight, plump, and oily, with an elegant and natural floral aroma. The taste is rich, mellow, refreshing, and sweet, with a unique mountain韵蜜味 (Yun Mi Wei). The liquor is bright orange-yellow, and the brewed leaves have green stems and red edges. Its endurance to multiple brews and distinct color, aroma, and taste define Phoenix Dan Cong’s unique characteristics.
No Aroma surpasses Rougui, No Mellowess surpasses Shui Xian (Wuyi Rougui)
Wuyi Rock Tea Dry Leaves and Tea Liquor
Wuyi Rock Tea is often described as “no aroma surpasses Rougui, no mellowess surpasses Shui Xian.” Shui Xian and Rougui are the cornerstone varieties of Rock Tea. Rougui tea is made from the leaves of the Rougui cultivar using Wuyi Rock Tea processing methods, making it a high-aroma variety among Wuyi Rock Teas. Its unique charm lies in its extraordinary aroma, with a bitterness accompanied by a caramel-like sweetness, delivering a powerful and sharp fragrance. In contrast, Shui Xian offers a clean and refreshing mellowess, subtle yet enduring.
Rougui finished tea features tightly rolled leaves with a dark, sandy green color. Its aroma is rich and sharp, reminiscent of cinnamon. The taste is醇厚甘爽 (mellow and sweet) with a stimulating quality. The liquor ranges from orange to golden yellow and is transparent. The brewed leaves show green leaves with red edges and appear soft and bright. The tea leaves a sweet aftertaste and a lingering fragrance. The traditional浓香型 (strong fragrance type) involves heavy fermentation and high roasting, highlighting Rougui’s inherent aroma. The brewed liquor is light yellow with a distant fragrance.
Jasmine Tea: More Fragrant Than Roses with a Green Tea Base
Jasmine Tea
Jasmine Tea, also known as Jasmine香片, is a type of scented tea. It is made by scenting tea leaves with jasmine flowers, combining the fragrances of both. Jasmine Tea is a renowned variety among scented teas. It is named after the process of熏制 (scenting) tea with jasmine flowers. High-quality Jasmine Tea features tightly rolled, neat干茶外形 (dry leaf appearance) with a dark brown, oily sheen. When brewed, it offers a fresh,灵动的 (lively) and lasting aroma, a bright yellow liquor, tender and even soft leaves, and a醇厚鲜爽 (mellow and fresh) taste.
Jasmine Tea is the best-selling variety among flower teas. The fragrance of jasmine has long been beloved by flower tea drinkers and is acclaimed as the foremost among scented teas, surpassing rose,蔷薇, and orchid. The Song Dynasty poet Jiang Kui praised it in his poem “Jasmine”: “If I were to cultivate flowers in the future, I would rank it as the foremost fragrance in the world.”