Cymbidium Flower Aroma

About the tea

OG-17 is a rare high-mountain Phoenix Dancong with a cymbidium-flower aroma. This local variety grows within a limited Wudong terroir and produces one of the most fascinating profiles in our collection. The tea is vivid, fruity, floral, and multidimensional: rather than resting on one recognizable note, its character gradually unfolds through flowers, ripe fruit, peach, honey, and fine spice.

Origin and production

The leaf for this lot was picked in early April 2026 on Wudong, within Chaozhou's traditional heartland of Phoenix Dancong production in Guangdong. The garden lies at approximately 1,350 metres. After its main processing, the tea received a medium roast over natural wood charcoal. This creates a warm, expressive background that supports fruit sweetness and fine spice while leaving the floral theme open and recognizable.

Place of origin

Wudong belongs to the highest part of the Phoenix mountain range. An elevation of approximately 1,350 metres places the OG-17 garden near the upper edge of the local tea terroir. What matters for this lot is not merely the label “high mountain,” but the combination of elevation and the very limited area in which this local variety grows. That close connection makes the tea rare and distinguishes it from more widely encountered Dancong fragrance types.

Taste and aroma

The aroma opens with a vivid, clear wave of flowers. The association with cymbidium sets the direction without exhausting the profile: ripe fruit, juicy peach, and soft honeyed sweetness soon emerge behind it. Fine spice adds warmth and fits naturally with the medium charcoal roast.

Floral and fruit nuances move together on the palate. Early in the session, the aroma feels lighter and more lifted; the fruit then gains volume, peach becomes clearer, and honey draws the separate notes into a coherent composition. The spice remains restrained in the background and never takes attention away from the central theme.

OG-17 is especially compelling for the way it changes. The balance of flowers, fruit, honey, and roast warmth shifts from cup to cup, so the tea does not become predictable after its opening infusions. The finish is long, sweet, and fragrant: floral freshness remains first, followed by returning peach, honey, and fine spice. The tea sustains up to ten infusions.

Brewing

Gongfu. Use 5–8 g per 100 ml in a porcelain gaiwan or small teapot with water at 90–95 °C. Rinsing is optional; begin with a drinkable infusion of 5–8 seconds and extend the time gradually. A lower temperature emphasizes flowers and fresh fruit, while the higher end of the range adds volume to honey, peach, and spice. OG-17 can sustain up to ten infusions.

Simple steeping. Use 3 g per 250 ml with water at approximately 90 °C. Steep for 2.5–3 minutes and separate the leaf completely. Extend the second infusion to approximately 3.5–4 minutes. If the vivid floral character develops excessive astringency, shorten the next steep slightly.

Session impression

OG-17 is especially well suited to an unhurried tea ceremony in which participants can focus on the aroma's development and follow its changing layers together. Flowers create an expressive opening, fruit and peach gradually add fullness, and honey, spice, and charcoal warmth shape a deeper finish. This is a tea for attentive exploration, shared discussion of fine distinctions, and comparison across successive infusions.

Storage

Keep the tea airtight in a dry, dark place at a stable room temperature. Store it away from coffee, spices, incense, perfume, and other strong odours. Refrigeration is unnecessary. Close the package tightly after opening to preserve the clarity of its floral, fruit, honey, and spice nuances.