80-year-old-bush High Mountain Almond Dancong (Xing Ren Xiang) | Oolong Tea

Creamy, soft, and quietly enchanting

Xingrenxiang may not scream for attention, but those who seek subtlety and structure will fall in love with its calm, nutty complexity. Named for its signature almond aroma—sometimes translated as apricot kernel or marzipan—it balances elegant sweetness with a smooth floral undercurrent. There's something deeply nostalgic in its comforting notes of almond cream, magnolia petals, and warmed porcelain.

Harvested from 80-year-old bushes on the rocky slopes of Wudong Mountain, this Dancong is lightly roasted to preserve its softness and aroma while gently smoothing its tannins. A tea for slow mornings or thoughtful evenings—structured, creamy, and quietly seductive.

Aroma:
Toasted almond, white florals, fresh cream

Taste:
Opens with soft nuttiness and sweet almond milk notes
Evolves into floral creaminess, hints of magnolia and buttered toast
Long finish with a faint roasted sugar edge

Texture:
Smooth and silky with a gentle lingering oiliness

Energy:
Soothing and balanced, slightly dreamy and introspective

suggested teaware: teapot / gaiwan,
method: 5g tea in 110ml/100°C water (could be brewed for 7-10 times)
brewing time:
the 1st-3rd time: 5s
the 4th-10th time: 10s

Grown in the Wudong area of Phoenix Mountain, this Dancong is made with the Jianghuaxiang cultivar. Leaves are sun-withered, shaken, oxidized, and roasted in several rounds.

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