Lao Cong Bai Ye

About the tea

OG-10 is Lao Cong Bai Ye, quite possibly the most aromatic Dancong in our collection. Exotic flowers, honey, peach, and tropical fruit appear immediately, yet intensity is only part of its character. An oily, full-bodied texture carries woody and Muscat-like nuances, fine astringency, and a long refreshing finish. It combines brightness, depth, and complex development in one session.

Origin and production

The 2026 material came from approximately 80–90-year-old bushes in a high-mountain garden at around 1,000–1,100 metres in Chaozhou, Guangdong. Bai Ye literally means “white leaf.” The tea was roasted over natural wood charcoal.

Place of origin

OG-10 was picked in a high-mountain Chaozhou garden at approximately 1,000–1,100 metres. The elevation and age of the bushes help explain why its powerful fragrance is integrated into the flavour, its texture feels full and oily, and its sweetness and freshness persist long after the first perfumed impression.

Taste and aroma

The fragrance is vivid, lifted, and highly perfumed. Exotic flowers dominate, joined by honey, ripe peach, and succulent tropical fruit. In warmed teaware, the floral side becomes even more intense, while fruit sweetness keeps the aroma balanced rather than sharp or one-dimensional.

The flavour is full-bodied, oily, and composed. Sweet fruit forms its foundation, while light wood and a Muscat-like nuance add depth. Fine perfumed astringency acts as a slender frame: it gathers the flavours and sharpens the fragrance without turning coarsely drying. Across later infusions, flowers and tropical fruit gradually become quieter, revealing warm wood and light caramel underneath.

The finish is fresh, persistent, and sweetly refreshing. It remains on the tongue and palate for a long time, moving from peach and flowers toward honeyed sweetness, a Muscat-like accent, and gentle caramel warmth. The fragrance does not disappear after the sip; it returns with the breath and makes the closing stages of the session particularly expressive.

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 gradually. Short rounds emphasize flowers and perfumed freshness, while longer ones bring out the oily texture, fruit, wood, and caramel. The tea can sustain up to 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. The second brew may be extended to approximately 4 minutes. If the perfumed astringency becomes too prominent, shorten the following steep.

Session impression

OG-10 makes a powerful first impression, yet its most compelling quality is the way its bright fragrance moves into texture and finish. Exotic flowers and tropical fruit open the session, peach and honey provide sweetness, and woody, Muscat-like, and caramel details create depth. It is an intense but balanced tea that rewards attentive drinking and restraint with longer 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. Once opened, limit the leaf’s exposure to air to preserve its exceptionally intense floral and fruit fragrance.