Ginger Flower Aroma DanCong Oolong

$ 28.00
Shipping calculated at checkout.
6 reviews
Size: 1 oz. canister

Pickup available at Blue Willow Teaspot

Usually ready in 24 hours

Size: 1 oz. canister

This tea has stolen my heart. We have been sampling it in the shop for about a year and everyone is blown away by the flavor nuances and robust yet delicate notes of this tea.

Organically grown on the same small family farm where our Duck Sh*t Oolong is grown, this is the same style of oolong, but exclusively the Nanjiang Xiang (Ginger Aroma) cultivar. These bushes produce less tea than other cultivars and make up a small portion of the tea plants they cultivate.

The aroma of the leaves is juicy with distinct notes of ginger flowers. The flavor straddles the sweetly vegetal notes dancongs are known for with the mouth-watering fruity notes exclusive to this cultivar. The flavor lingers well after each sip, coating your taste buds with a warm, roasted, desert-like finish and slightly dry tingle.

Dan Cong oolongs are plucked from Phoenix Mountain in Guangdong, China. The "Dan Cong" translates to Single Bush, which historically meant that the tea was all plucked from the same tea tree. More commonly it is used to describe teas from Phoenix Mountain which have been plucked from the same cultivar and are allowed to grow into large trees. They are famous for adopting various aromas and this tea is no different.



Process: Organic

Harvest: Spring, 2025

Origin: Guangdong, China

Process: Organic

Harvest: 2025

Origin: Guangdong, China

• Spring harvest

• DanCong "Nanjiang Xiang" cultivar

• Oven roasted

• Distinct ginger flower juiciness

• Very limited annual production

• Steeps many times







• 6g tea per 8oz. water

• Rinse optional

• Steep 15-25 seconds in 190°-200°F water

• Re-steep for 10-15 seconds for 3-4 re-steeps, then lengthen steeps to extract all the flavor

This tea does best when steeped in a gaiwan or a clay pot that has been seasoned for oolong

Use these recommendations for steeping in a western teapot, or when only 1 steep is desired.

• 2g tea per 6oz. water

• Steep 3-4 minutes in 180°-190°F water

• Re-steep one more time for 2-3 minutes (if desired)

Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background Pouring Roasted Dong Ding Oolong (Competition Grade) from dark brown gaiwan into clear double-walled glass cup, blurred pothos leaf background

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Gongfu Steeping

Gaiwan Method Yixing Method