Almond-Scented Dancong Oolong Tea

Almond-Scented Dancong Oolong Tea: Toasted Comfort

When boiling water meets amber leaves, toasted almond notes bloom—reminiscent of bitter almonds crackling in a clay pot over oak fire. The first sip carries poached pear sweetness, finishing with the sun-warmed grit of creek stones.

After satisfying meals, its warmth drapes over the palate like a woolen shawl. In solitary moments, mild caffeine companions tranquil reflection—like watching gingko leaves drift onto a stone cistern.

Hot brewing: First infusion (12s) unveils roasted almond skins braided with dried figs. Third steep (18s) shifts to honey-buttered toast touched by mist on slate. Fifth infusion (25s) lingers like chrysanthemum tea steeping through rice paper—autumn whispered.

Chilled serenity: Steep leaves in spring water 5h refrigerated, or nestle in glacier ice 4h. Both yield pale topaz liquor—blending blanched almond cream with dried pine needles, like breath crystallizing in frost-kissed woods.

Thoughtful Moments

Guiding notes:

Those caffeine-sensitive may enjoy before dusk

Flavor conversations: Hazelnut biscotti | Oatmeal raisin cookies

The almond character arises through traditional baking techniques on Phoenix Mountain. Flavor experiences may vary with brewing methods and personal sensitivity.