Lingtou Dancong Tea
Lingtou Dancong Tea Attributes
Leaf Shape
Tight knot and straight
Liquor Color
Yellowish brown or dark brown
Fragrance
Pure and lasting, with a unique nectar scent
Taste
Rich and refreshing, strong aftertaste
Brewed Tea Leaves
Yellow-green belly with red edges
Table of Contents
Learn More about Lingtou Dancong Tea
Lingtou Dancong Tea Introduction
Lingtou Dancong is a newly created famous tea. It is also called White Leaf Dancong because of its yellow-green buds and leaves. Dancong tea is a specific name for “single-plant harvesting”. It is divided into two varieties: Fenghuang Dancong and Lingtou Dancong. Lingtou Dancong comes from the Fenghuang Narcissus group. Its pure and long-lasting natural nectar fragrance and mellow and refreshing taste are highly praised by drinkers.
Lingtou Dancong Tea History
Lingtou Dancong was created in 1961 and was named “National Famous Tea” by the Ministry of Commerce in May 1986. In 1995, it won the “Gold Medal” at the Second China Agricultural Expo.
Lingtou Dancong Tea Origin
Raoping County, Chao’an County and Meizhou City, Chaozhou City, Guangdong Province
Lingtou Dancong Tea Production Process
Lingtou Dancong tea trees have the characteristics of early germination and strong adaptability. There are four seasons of tea in a year: spring, summer (summer), autumn and winter. The picking period is from early March to mid-November. Spring is the season for making high- and medium-grade Lingtou Dancong tea, and the quality of spring tea is also the best. Pick the three or four leaf tips three days after the top buds form a pair, and pick them appropriately tender. After the fresh leaves are picked, they are made through processes such as sun drying, making green, killing green, rolling, and drying (divided into primary drying and secondary drying). Making green is the key process in the formation and development of the “honey rhyme” of tea.
Lingtou Dancong Tea Purchase Guide
Lingtou Dancong tea is produced in Lingtou Village, Fubin Town, Raoping County (300-600 meters above sea level, belonging to the middle mountain). It is of better quality. Compared with the products produced in the high mountain tea area with an altitude of more than 800 meters, the taste is slightly inferior, but the aroma is better. In general, the quality of Lingtou Dancong tea produced in the middle and high mountains is better, and the “honey flavor” (no bitterness, rich and sweet, and moist feeling of honey sweetness) is better; the products produced in low mountains, low hills, and plains are inferior.
Lingtou Dancong Tea Quality Identification
◎ High-end tea: Generally, the appearance is fine and tight, the color is yellow-brown, smooth and clean, with few and small branches and stems; the aroma is clear and sharp with honey fragrance; the taste is mellow and fresh, with obvious honey flavor and strong aftertaste; the soup color is bright orange-yellow; the bottom of the leaf is yellow belly and red edges are tender and bright. ◎ Mid-range tea: Generally, the appearance is tight and slightly flat, the color is yellow-brown, smooth and clean; the aroma is pure and high; the taste is strong and refreshing, with obvious honey flavor and sweet aftertaste; the soup color is bright orange-yellow; the bottom of the leaf is yellow-green, and the red edges are even. ◎ Low-end tea: Generally, the appearance is thick, tight and flat, smooth and slightly flowery, and not even and clean; the aroma is slightly honey fragrance; the taste is strong, mellow and slightly honey; the soup color is clear red; the bottom of the leaf is mixed and slightly coarse.
Lingtou Dancong Tea Brewing Method
The Chaozhou Gongfu tea brewing method, sipping slowly and carefully, can fully reveal the “honey charm” of Lingtou Dancong tea and show its charm. The white porcelain covered bowl brewing method, the tea and water ratio is appropriate, first moisten the tea to open the fragrance, then add boiling water, and avoid soaking for a long time.
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