Heavy Roast Spring Traditional & Specialty Dancong

This Bai Ye Dancong Oolong presents a delicate bouquet, featuring notes of sweet honeysuckle and juicy stone fruits. A subtle mineral undertone adds complexity, leading to a smooth finish with a linge. It leans floral, fruity and mineral.

Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.

Grown in Guangdong, China from the Bai Ye cultivar. This batch is from the Spring 2025 harvest. The leaves got a heavy roast after picking.

Starts at $28.00 from Purple Cloud Tea House, or about $0.22/g. A 125g package gets you around 21 gongfu sessions at ~6 g each, which works out to about $1.32 per session. Explore more oolong teas on Teadar.