There is a lively saying about Phoenix Dancong: there are dozens of varieties of this tea, enough for a Chaoshan youngster to keep tasting until he grows old. This rich diversity is precisely the charm of Dancong. From honey orchid, yulan orchid, zhilan orchid, Yelaixiang, pomelo flower, ginger flower, to the well-known Ya Shi Xiang (silver flower aroma), each Dancong carries a distinct fragrance. Well-crafted Dancong reveals layered top, middle and base notes. The aroma transforms beautifully with different brewing temperatures, shifting between boiling hot infusion and cooled-down liquor.
Today we would like to share our 2026 Yelaixiang Dancong, harvested from Potou in Daping.
It gets its name Yelaixiang (Tuberose), for the natural tuberose blossom scent within the finished tea. According to local tea farmers, the name also comes from the night of withering: during the overnight tea-making process, fresh leaves release rising floral essential oil, wave after wave, until fixation completes. This floating fragrance resembles tuberose blooming at night, hence the name.
The tea liquor is golden and translucent, rich and viscous. It is sweet without cloying bitterness, fresh and mellow, with a long-lasting sweet aftertaste and excellent brewing endurance. It presents prominent mountain and bush charm. The tender leaves are well-proportioned, soft and bright, with green leaf centers and reddish edges.
This Potou Yelaixiang boasts a clean, delicate and long-lasting liquor. Its high and sharp floral aroma greets you like mountain mist, calming your mind.
When you first taste it, the clear orange-gold liquor catches your eye immediately, pure and untainted, matching the flower language of tuberose: pure, beautiful and independent. The tuberose floral aroma circulates gently through your breath, mixed with faint gardenia notes.
As the liquor slides smoothly down your throat, a subtle creamy sweetness lingers on lips and tongue. This gentle, inviting sensation makes you eager to take another sip.