Dān cóng xìng rén xiāng

Type: Oolong (oxidation level usually medium, 30-60%). Roasting level may vary.
Category: High-quality oolong teas. Belongs to the group of Dān Cóng (单丛, Dān Cóng) teas, which means “single bushes” or “from one bush”.
Origin: China, Guǎngdōng Province (广东, Guǎngdōng), Cháozhōu Prefecture (潮州, Cháozhōu), Fènghuáng Mountains (凤凰山, Fènghuáng Shān), also known as Phoenix Mountains.
Geographic coordinates: Approximately 23-24° North latitude, 116-117° East longitude.

2. History and Cultural Significance:

History: Tea cultivation culture in the Fenghuang Mountains spans over 900 years. Dan Congs, as a distinct group of teas, began to be distinguished approximately 100-150 years ago.
Name:
- “Dan Cong” (单丛) - “single bushes” or “from one bush”. Historically, tea was collected and processed from each tea bush separately, which allowed preserving the individual characteristics of each plant. Nowadays this is not always strictly observed, but “Dan Cong” still implies that the tea originates from bushes of a specific variety/cultivar within one small plantation.
- “Xing Ren Xiang” (杏仁香) - “Almond aroma”. Indicates the characteristic aroma of this type of Dan Cong, in which almond notes predominate.
Cultural significance: Dan Congs, and Xing Ren Xiang in particular, are highly valued for their rich, multifaceted aroma, intense flavour and ability to withstand multiple infusions. They are considered tea for sophisticated connoisseurs and are a source of pride for the Chaozhou region.

3. Botanical Description and Raw Material:

Cultivar: Xing Ren Xiang is not merely a tea name, but the name of a cultivar variety of tea bushes growing in the Fenghuang Mountains. Dan Congs are not cultivars in the strict botanical sense, but rather local varieties formed as a result of natural selection and unique growing conditions. Each Dan Cong has its own characteristics:
- Leaf shape and size: Xing Ren Xiang leaves are usually medium-sized, elongated-oval in shape.
- Leaf colour: Dark green, with reddish tinge along the edges (indicates medium oxidation level).
- Aroma: The Xing Ren Xiang cultivar is distinguished by a strong, characteristic aroma in which almond notes predominate, and floral, fruity and spicy nuances may also be present.
Harvest: Harvest occurs, as a rule, in spring, but may also be conducted in summer and autumn. Spring harvest is considered most valuable.
Harvest standard: Bud and two-three top leaves are picked, sometimes four.
Raw material requirements: High. Only healthy, undamaged leaves are used.

4. Terroir and Cultivation:

Fenghuang Mountains (Phoenix Mountains): Mountain range located in the northeastern part of Guangdong Province. The mountains are composed mainly of granite and volcanic rocks. Distinguished by picturesque landscapes, clean air and abundant mists.
Growing altitude: Tea plantations are located at altitudes from 400 to 1500 meters above sea level. High-altitude teas (above 1000 meters) are particularly highly valued.
Soils: Mountainous soils, often rocky, well-drained, rich in minerals.
Climate: Subtropical monsoon, with warm, humid winter and hot, rainy summer. Average annual temperature is approximately 21°C. High humidity and frequent mists create ideal conditions for tea cultivation.
Special features: Many tea bushes in the Fenghuang Mountains are very old, several hundred years in age. They are called “Lao Cong” (老枞) - “Old bushes”. It is believed that tea from such bushes possesses deeper and more complex flavour. Also, a cultivation feature is minimal use or complete absence of fertilizers and pesticides.

5. Production Technology:

The production technology of Dan Cong Xing Ren Xiang combines traditional oolong tea manufacturing methods and features characteristic of the Chaozhou region.

Harvest (采摘 - cǎi zhāi): Described above.
Withering (萎凋 - wěidiāo): Picked leaves are spread outdoors (sun or shade withering) or indoors for several hours. The goal is to remove part of the moisture from the leaves, make them softer and begin the oxidation process.
Shaking (摇青 - yáo qīng): Leaves are gently shaken and stirred on bamboo trays. This stage is conducted several times with breaks for leaf “rest”. For Xing Ren Xiang, shaking is usually conducted carefully to preserve leaf integrity and develop the characteristic almond aroma.
Oxidation (发酵 - fājiào): The oxidation process that occurs during shaking and leaf “rest”. The oxidation level of Xing Ren Xiang is usually medium (30-60%), but may vary depending on the producer and desired flavour profile.
Kill-green (杀青 - shā qīng): Pan-firing at high temperature to stop the oxidation process. For Xing Ren Xiang, not very high temperature is often used at this stage to preserve nutty notes.
Rolling (揉捻 - róuniǎn): Leaves are given a longitudinally-twisted shape. Rolling can be either manual or mechanical.
Drying (烘干 - hōnggān): Tea is dried to remove moisture. At this stage, light or more intensive roasting may be conducted, depending on the desired flavour profile.
Sorting (分级 - fēnjí): Finished tea is sorted by size and quality.

6. Organoleptic Characteristics:

Dry leaf appearance: Relatively large, longitudinally-twisted leaves, dark brown, brownish colour with reddish tinge. Stems may be present.
Dry leaf aroma: Very bright, intense, with pronounced almond notes, as well as hints of flowers, fruits, honey, spices. Roasting nuances may be present.
Liquor aroma: Rich, enveloping, sweet, with dominant almond notes, hints of flowers, fruits, honey.
Taste: Rich, intense, viscous, sweetish, with light astringency. The bouquet is dominated by almond notes, with nuances of flowers, fruits, honey, with long, sweet aftertaste.
Liquor colour: From golden-yellow to amber-orange, transparent, clear. Liquor colour depends on oxidation level and roasting.
Spent leaves (wet leaves): Whole, elastic leaves that have opened after brewing, brownish-green colour with reddish edges.

7. Chemical Composition:

Dan Cong Xing Ren Xiang is rich in:

Polyphenols (catechins): Antioxidants.
Amino acids: Including L-theanine.
Alkaloids: Caffeine, theobromine, theophylline.
Essential oils: High content of essential oils, especially with almond aroma (benzaldehyde).
Vitamins: C, B group, E, K.
Minerals: Potassium, fluorine, magnesium, manganese, iron.

8. Health Properties:

Tonic effect: Invigorates, relieves fatigue, increases performance, improves concentration.
Antioxidant action: Protects cells from free radical damage, slows aging processes.
Digestive improvement: Stimulates digestion, promotes food assimilation.
Warming action: Warms well in cold weather.
Cardiovascular system: May contribute to lowering “bad” cholesterol levels, strengthening vessel walls.
Relaxing effect: Despite the tonic effect, the aroma and L-theanine in the tea composition promote relaxation and stress relief.
Mood elevation: Gives a sense of harmony, joy and pleasure.

9. Brewing:

Water temperature: 90-95°C (for most varieties). For lightly roasted and greener variants, water at 85-90°C may be used.
Tea quantity: 5-7 grams per 150-200 ml of water.
Teaware: Gaiwan (traditional Chinese cup with lid) or Yixing clay teapot are ideal. Porcelain teaware can also be used.
Process:
1. Warming teaware: Rinse the gaiwan or teapot with boiling water.
2. Tea rinsing (quick rinse): Place tea in the gaiwan, pour a small amount of hot water and immediately drain the water.
3. First infusion: Pour hot water (90-95°C) over the tea and steep from several seconds to 1 minute (first infusion). The first brewing time can be very short, literally 5-15 seconds, especially if the tea is of good quality.
4. Pour the liquor into cups: Completely drain the liquor from the gaiwan or teapot into a fairness cup (cháhǎi), then pour into cups.
5. Subsequent infusions: Dan Cong Xing Ren Xiang can be brewed multiple times (7-10 times, sometimes more), gradually increasing steeping time by 10-30 seconds with each subsequent infusion. With each infusion, the taste and aroma of the tea will change, revealing new facets.

Important nuances:

Do not oversteep: Too long steeping can make the tea taste astringent and bitter.
Listen to the tea: Be guided by your sensations and adjust brewing time depending on desired liquor strength.
Observe the tea: Pay attention to liquor colour, aroma, tea leaf opening.

10. Storage:

Dan Cong Xing Ren Xiang should be stored in a dry, dark, cool place, in airtight containers (ceramic, porcelain, glass or tin canisters), away from foreign odours.

11. Price and Counterfeits:

Dan Cong Xing Ren Xiang belongs to expensive, elite teas. Its price can vary within very wide limits, from several dozen dollars per 100 grams to several hundred dollars for the same weight, and sometimes much more, depending on:

Bush age: Tea from old bushes (“Lao Cong”) is valued much higher.
Growing altitude: High-altitude tea (above 1000 meters) costs more.
Raw material quality: Whether select buds and young leaves or more mature raw material are used.
Producer skill: Experience and reputation of the tea master who produced the tea significantly affects price.
Roasting level and quality: Manual charcoal roasting performed by an experienced master significantly increases tea cost.
Rarity: Limited production volume and high demand make this tea expensive.
Demand: High demand for Dan Congs also affects price.

Due to high price and popularity, unfortunately, many counterfeits and imitations are present on the market.

How to avoid counterfeits:

Buy only from verified sellers: Look for specialized tea shops with good reputation that value their customers and can provide reliable information about tea origin, harvest year, producer. They should also guarantee its authenticity and quality.
Beware of too low prices: Suspiciously low price is almost always a sure sign of counterfeit. Genuine Dan Cong Xing Ren Xiang cannot be cheap. Remember that miracles do not happen.
Carefully study appearance: Pay attention to shape, colour, leaf integrity. They should correspond to the description given above. Presence of many broken leaves, dust, foreign impurities is a sign of low quality or counterfeit.
Evaluate aroma: Dry tea should possess very rich, complex aroma with characteristic almond notes. Avoid tea with weak, unexpressive, musty or foreign smell. Artificial flavouring, sometimes used by unscrupulous sellers, usually betrays itself with excessively sharp, unnatural smell.
Check liquor and spent leaves: Liquor colour should be from golden-yellow to amber-orange, transparent.

12. Interesting Facts:

Almond aroma - result of unique terroir and craftsmanship: It is believed that the characteristic almond aroma of Xing Ren Xiang is due to the combination of local cultivar features, unique soil-climatic conditions of the Fenghuang Mountains and traditional processing technology.
Tea for gourmets: Dan Cong Xing Ren Xiang is tea that requires certain preparation and experience to fully appreciate its complex taste and aroma.
Perfect for Gongfu Cha ceremony: Complex aroma and ability to withstand multiple brewings make this tea ideal for traditional Chinese tea ceremony.

13. Comparison with Other Dan Congs:

Mì Lán Xiāng (蜜兰香 - “Honey Orchid Aroma”): Perhaps the most famous Dan Cong. Mi Lan Xiang, as a rule, possesses more pronounced honey-floral notes, while Xing Ren Xiang is dominated by almond aroma.
Yá Shì Xiāng (鸭屎香 - “Duck Shit Aroma”): Ya Shi Xiang is distinguished by brighter and more intense floral aroma, often compared to gardenia, as well as creamy notes. Xing Ren Xiang is famous for its characteristic almond aroma.
Zhī Lán Xiāng (芝兰香 - “Zhi Lan Orchid Aroma”): This Dan Cong possesses more refined and delicate floral aroma, with predominance of orchid notes. In Xing Ren Xiang, besides floral, almond notes are brightly expressed.
Róu Guì Xiāng (肉桂香 - “Cinnamon Aroma”): This Dan Cong has pronounced cinnamon aroma, which distinguishes it from Xing Ren Xiang with its almond notes.
Yè Lái Xiāng (夜来香 - “Night-blooming Jasmine Aroma” (tuberose)): As the name suggests, this Dan Cong possesses strong tuberose aroma, while Xing Ren Xiang has more complex aroma, with almond in the foreground.

14. Possible Inaccuracies and Discrepancies:

Classification: In some sources one can find information that Dan Congs belong to lightly oxidized oolongs. This is not entirely accurate. The oxidation level of Dan Congs, and Xing Ren Xiang in particular, may vary, but usually it is medium or above medium (30-60%).
Roasting level: May also differ. Both lightly roasted, “green” variants of Xing Ren Xiang and specimens with stronger roasting are found, which gives them darker colour and pronounced “fire” notes in taste and aroma.
Names: In China there exists a huge number of local tea names, and sometimes the same tea may be known under different names in different regions or among different producers. Therefore it is always useful to clarify the origin and characteristics of specific tea with the seller.

In conclusion:

Dan Cong Xing Ren Xiang is an amazing oolong with bright, memorable almond aroma, rich, intense flavour and long, sweet aftertaste. It is one of the most characteristic and recognizable representatives of Dan Congs from the Fenghuang Mountains. This tea is not just a beverage, but a true work of art, created in harmony with nature and refined by centuries-old traditions. To try genuine Dan Cong Xing Ren Xiang means to discover the amazing world of oolongs, feel the energy of mountains and enjoy true tea perfection. This is tea for special occasions, for unhurried, thoughtful tea drinking, when one wants to immerse oneself in the world of refined tastes and aromas, feel harmony and receive unforgettable impressions. If you are looking for unusual, aromatic and tasty oolong with character, Dan Cong Xing Ren Xiang undoubtedly deserves your attention.