Ba Xian
A Dan Cong cultivar propagated from a single celebrated tree, whose cuttings were distributed to eight locations — hence the name. It gives a heavier, more roasted-fruit character than the aromatic types.
Character
Heavier and more roast-led than the aromatic Dan Congs, which makes it the easier one to brew without bitterness.
- Flavour
- Roasted, Fruity, Woody
- Aroma
- Toasted, Caramelised
- Mouthfeel
- Full bodied, Rich, Complex
- Complexity
- Layered
- Notes
- dried fruit, toasted grain, warm wood
- Aftertaste
- Heavy and long, more roast than flower.
Bold intensity: full-bodied, astringent or bitter enough to lead the cup.
Provenance and production
- Origin
- China
- Region
- Phoenix Mountain
- Oxidation
- Partially oxidised
- Roast
- Heavy
- Harvest
- Spring
- Processing
- Withering → Bruising (shaking) → Oxidation → Kill-green (fixation) → Strip rolling → Drying → Charcoal roasting
Brewing
Gongfu brewing (gaiwan)
5–6 g/100 ml · 95–100 °C · 6 authored infusions
Western brewing (teapot or mug)
1.5–2.5 g/100 ml · 90–95 °C · 2 authored infusions
No caffeine estimate is authored for this tea. TeaHQ does not infer one from its category, because category predicts caffeine poorly — matcha and gyokuro carry more than many black teas.
If you like this
Grouped by why they were suggested, strongest reason first. Nothing here is a blended score — a suggestion appears under the best reason that exists for it, and never under a weaker one as well.
Editorially linked
Someone wrote down why these two belong together. The note below is theirs.
- Song Zhong Dan Cong
From the heavily roasted and forgiving end of Dan Cong to the old-bush material that punishes every extra second.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Lao Cong Shui Xian
Shares 7 descriptors with Ba Xian: woody, roasted, full bodied, rich, complex, toasted and caramelised.
- Wuyi rock tea (yancha)
Shares 7 descriptors with Ba Xian: roasted, woody, fruity, full bodied, rich, caramelised and toasted.
- Zheng Yan yancha
Shares 7 descriptors with Ba Xian: roasted, woody, full bodied, rich, complex, toasted and caramelised.
- Chen Xiang Tie Guan Yin
Shares 6 descriptors with Ba Xian: woody, fruity, full bodied, rich, complex and caramelised.
- Da Hong Pao
Shares 6 descriptors with Ba Xian: roasted, woody, full bodied, rich, caramelised and toasted.
- Dong Ding
Shares 6 descriptors with Ba Xian: roasted, fruity, full bodied, rich, toasted and caramelised.
- Hong Shui oolong
Shares 6 descriptors with Ba Xian: fruity, roasted, woody, full bodied, rich and caramelised.