Ye Lai Xiang Dancong Oolong (Spring 2025)

1. Background and Origin

Ye Lai Xiang Dancong, a cultivar of Phoenix Dancong oolong tea, originates from Daping, a tea-producing area of the Fenghuang (Phoenix) Mountains in eastern Guangdong Province. Its name, meaning "Night-Blooming Jasmine," reflects both its floral aroma and a unique aspect of its processing. According to local tea farmers, the tea emits an increasingly fragrant “water aroma” (a term referring to the volatiles released during withering and oxidation) during the night-time withering and oxidation stages of processing, resembling the fragrance of night-blooming flowers—hence the name “Ye Lai Xiang.”

Phoenix Dancong teas are renowned for their aromatic diversity, ranging from honey orchid to magnolia, ginger flower, and beyond. Ye Lai Xiang stands out among them for its delicate yet intense floral fragrance and its elegant, lingering aftertaste. This particular tea is prized for its complexity and is a fine representation of the sensory richness Dancong teas are known for.

The tea plants cultivated to make Wu Mountain Tea's Ye Lai Xiang Oolong are certified Chinese domestic organic, with USDA organic certification underway. All cultivation and cultural management practices are at the standard of USDA organic.

2. Processing

Ye Lai Xiang Dancong undergoes traditional Dancong oolong processing, which typically includes:

• Plucking: Late Spring season when four tender leaves have emerged.
• Withering: Carried out in late afternoon into the evening; this is when the “night fragrance” begins to develop.
• Bruising: A crucial step performed by skilled tea masters to initiate partial oxidation. It involves tossing of the tea leaves to induce mild wounding stress, to which tea plants respond by creating distinct aroma volatiles.
• Fixation: High heat is used to stop oxidation, locking in aroma and flavor.
• Rolling and Drying: Final shaping and moisture reduction.

During the nocturnal “bruising” phase, the leaves release increasingly intense volatile oils, contributing to the tea’s signature floral aroma. Properly handled, the tea develops multiple aromatic layers that shift with water temperature and steeping time.

For a DEEP DIVE on Dancong Oolong Tea processing, see our Oolong Tea Processing: Crop to Cup video

3. Tasting Notes

• Appearance: Tightly twisted strips, dark brown with a slight sheen; uniform in size.
• Liquor: A brilliant golden-orange, clear and bright.
• Aroma: High and layered; an elegant, restrained floral fragrance resembling night-blooming jasmine, with hints of gardenia and banana fruit.
• Taste: Thick and smooth with a silky texture. Sweet but not cloying, bitter but not astringent. Notes of cream and milkiness emerge on the finish, creating a sensation that is both gentle and persistent.
• Aftertaste: Lasting hui gan (returning sweetness) and lingering floral aroma. Mouthfeel is clean, refined, and slightly cooling.

For a refresher on tea quality assessment, see Chapter 4 of the Masterclass on Tea

4. Steeping Recommendations

For best results, prepare Ye Lai Xiang Dancong using the Gongfu brewing method:

• Water temperature: ~95–100°C
• Tea-to-water ratio: ~6–8g per 100–120ml
• Rinse *optional*: Quick rinse (~3 seconds) to awaken the leaves.
• Steeping time: Start with 8–10 seconds, gradually increasing with each infusion

This tea is highly resilient and can yield 7–9 infusions while retaining its floral complexity and smooth mouthfeel. Using porcelain or thin-walled clay teaware can help preserve the clarity of the fragrance.

For a refresher on brewing Gongfu tea, see this 5 min tutorial on preparing tea in the Chaozhou Gongfu Tea Style.

Or, for a deep-dive on principles of optimal tea infusion, see Chapter 5 of the Masterclass on Tea

5. Food Pairings

Based on its floral and creamy notes, Ye Lai Xiang pairs well with:

• Light pastries: such as almond biscuits, madeleines, or shortbread to complement the milky finish.
• Mild cheeses: like brie or mascarpone, whose creaminess resonates with the tea’s mouthfeel.
• Tropical fruits: such as lychee or mango, enhancing the floral top notes.
• Chinese desserts: like lotus seed paste mooncakes or osmanthus jelly, which align with the tea’s fragrant profile.
• Delicate seafood: such as steamed shrimp or scallops, which allow the tea’s elegant aroma to shine through without competition.