Almond Aroma

About the tea

OG-2 is a high-mountain Xing Ren Xiang Dancong from Lizi Ping Village on Wudong Mountain. The aroma type’s name means “almond fragrance,” and this lot expresses its classic character with particular clarity: the bittersweet fragrance of almond kernel, warm nut tones, flowers, and a long returning sweetness. It is the more direct and lucid tea in the pair with OG-15. OG-2 is an excellent introduction to classic high-mountain Xing Ren Xiang, yet it has enough structure and endurance to remain compelling in a comparative tasting.

Origin and production

The leaf was picked in early April 2026 from a garden at approximately 1,100–1,200 metres. The bushes are around 40–60 years old. Every stage is performed by hand, from plucking and sorting the material to shaping the flavour and carrying out the final roast. As with OG-1, the tea is traditionally roasted over charcoal made from fruit-tree wood. Slow, controlled heating preserves the cultivar’s clean aroma while adding warmth without allowing the roast itself to dominate the cup.

Place of origin

Lizi Ping lies in the high-mountain Wudong area of the Phoenix tea region in Chaozhou. Small gardens predominate here, and production is far removed from mass-market scale. For OG-2, the specific village and high-elevation garden matter. OG-2 and OG-15 are made from the same Xing Ren Xiang cultivar but from bushes of different ages; OG-1 comes from the same locality but represents a different cultivar, Mi Lan Xiang.

Taste and aroma

The tightly twisted dry leaf has a warm fragrance of almond kernel, nuts, and dried flowers. In a heated gaiwan, the almond note becomes brighter, joined by honey, a light floral tone, and ripe stone fruit. The liquor is clear and golden orange.

The taste is rich, rounded, and fresh at the same time. Its almond-and-nut foundation opens into honeyed sweetness, flowers, and a gentle fruit nuance. A fine, composed bitterness recalls almond skin, quickly recedes, and strengthens the hui gan—the distinct return of sweetness after the sip. Astringency is delicate rather than drying, while the texture is smooth and substantial. Across later infusions, the warm nut tones grow quieter as flowers, honey, and a long sweet finish move to the foreground.

Brewing

Gongfu. Use 5–8 g per 100 ml in a porcelain gaiwan or small teapot, with water at 90–100 °C. Rinsing is optional; make the first drinkable infusion 5–8 seconds long. Extend later rounds in small increments. Shorter infusions emphasize flowers and almond fragrance, while longer rounds bring out body, honey, and nutty depth. Expect approximately 8–10 infusions.

Simple steeping. Use 3 g per 250 ml at 90–95 °C. Steep for 2.5–3 minutes and separate the leaf completely. Extend the second brew to about 4 minutes. If the almond-skin bitterness becomes too prominent, shorten the following infusion.

Session impression

OG-2 unfolds with clarity and consistency: first almond and warm nuts, then flowers, honey, and returning sweetness. Its profile is easy to read without being simplistic; the manual craftsmanship, aromatic purity, and brewing endurance remain evident throughout the session. Beside OG-15, it feels brighter and more direct, revealing the cultivar’s central theme sooner.

Storage

Keep the tea airtight in a dry, dark place at a stable room temperature. Store it away from coffee, spices, incense, and perfume. Refrigeration is unnecessary. Once opened, limit the leaf’s exposure to air to preserve its almond-and-flower fragrance.