dong fang hong oolong_dancong and a touch of brown

and a touch of brown sugar

and the warm spiciness of ginger and cinnamon

a result of its low anthocyanidin content—a visual contrast to the popular Qing Xin

Why is it called 'Floating'

As the liquor fades

dong fang hong oolong_dancong and a touch of brownPerhaps the apogee of the Fenghuang Dancong style, the infusion washes through the mouth with a sumptuous bouquet. The warbling but insistent scent of jasmine, with a touch of cream, reaches into the nose while a slightly darker flavor, like viscous orange liqueur, remains on the tongue. It may not be surprising, then, that it bears a refined pedigree, the cultivar coming from a line of Song Zhong treesones allegedly dating back to the Song Dynastyand