Xing Ren Xiang Dan Cong
A Dan Cong aroma type named for an almond or marzipan note, which appears as a distinctly nutty sweetness quite unlike the floral and fruity types. It is usually roasted a little more heavily than the others, which reinforces the nuttiness.
Character
Nutty and rounder than the floral aroma types, and more forgiving because the heavier roast softens the family’s bitterness. A good second Dan Cong.
- Flavour
- Nutty, Sweet, Roasted, Fruity
- Aroma
- Caramelised, Stone fruit
- Mouthfeel
- Medium, Smooth, Rich
- Complexity
- Layered
- Notes
- almond, marzipan, caramel, stone fruit
- Aftertaste
- Nutty and sweet, with a warm finish.
Moderate intensity: noticeable weight or grip, but neither dominates the cup.
Provenance and production
- Origin
- China
- Region
- Phoenix Mountain
- Oxidation
- Partially oxidised
- Roast
- Medium
- Harvest
- Spring
- Processing
- Withering → Bruising (shaking) → Kill-green (fixation) → Rolling and shaping → 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.
- Gui Hua Xiang
Two Dan Cong types named for almond and osmanthus. Both are stone-fruit-leaning and are regularly mislabelled as each other.
- Huang Zhi Xiang Dan Cong
Two stone-fruit Dan Cong aroma types, both almond-and-apricot in character and often mislabelled as each other.
Similar sensory profile
Shares controlled flavour, aroma and mouthfeel descriptors. A looser match — two teas can share descriptors and still taste nothing alike.
- Dong Ding
Shares 7 descriptors with Xing Ren Xiang Dan Cong: roasted, nutty, sweet, fruity, smooth, rich and caramelised.
- GABA oolong
Shares 7 descriptors with Xing Ren Xiang Dan Cong: fruity, sweet, roasted, smooth, rich, caramelised and stone fruit.
- Aged GABA oolong
Shares 6 descriptors with Xing Ren Xiang Dan Cong: fruity, sweet, rich, smooth, stone fruit and caramelised.
- Bailin Jin Hao
Shares 6 descriptors with Xing Ren Xiang Dan Cong: sweet, fruity, nutty, medium, smooth and caramelised.
- Hong Shui Dong Ding
Shares 6 descriptors with Xing Ren Xiang Dan Cong: roasted, sweet, fruity, smooth, rich and caramelised.
- Hong Shui oolong
Shares 6 descriptors with Xing Ren Xiang Dan Cong: fruity, roasted, sweet, smooth, rich and caramelised.