Xing Ren Xiang vs Ba Xian
Two Dan Cong types for drinkers who find the floral aroma types thin. Both carry more body than the gardenia-and-orchid group, and one of them is normally finished with a heavier roast that pushes it towards Wuyi territory.
cultivar
What is being compared
Point by point
| Aspect | Xing Ren Xiang | Ba Xian |
|---|---|---|
| Aroma | Almond and apricot kernel — nutty rather than floral. | Sweet orchid over ripe fruit, with more weight beneath it than the floral types carry. |
| Body | Firm. | The fullest of the commonly available Dan Cong types. |
| Usual roast | Heavier than the floral types receive, which is part of the nutty impression. | Medium; the roast supports the fruit rather than replacing it. |
| Longevity across infusions | Good, with the roast character outlasting the kernel note. | Very good — it is the type most likely to still be giving something at the eighth steep. |
| Who it suits | Drinkers coming from roasted oolong who find Phoenix Mountain too perfumed. | Drinkers who want Dan Cong aroma without the fragility that usually comes with it. |
| Brewing note | Rest a recently roasted batch for weeks before judging it. | Tolerates a slightly longer steep than the floral types without going hollow. |
The short answer
If the objection to Dan Cong is that it smells wonderful and drinks like water, Ba Xian answers it directly and Xing Ren Xiang answers it by changing the subject to roast. Both are more forgiving in the cup than the reputation of the category suggests.
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