Old Bush Ba Xian

About the tea

OG-11 is an old-bush Ba Xian Dancong from a small high-mountain garden on Wudong. Long overshadowed by Mi Lan Xiang among Western tea drinkers, it deserves attention in its own right. Its floral character is apparent from the first cup, but the tea is not limited to one vivid fragrance: across the session, it develops ripe fruit, depth, and a long, changing finish. Its accessible price welcomes newcomers without sacrificing the complexity experienced drinkers expect.

Origin and production

The leaf was picked in mid-spring 2026 from a small garden at approximately 1,300 metres. The bushes are around 80–90 years old. The name Ba Xian means “Eight Immortals.” In the traditional classification of Phoenix Dancong, the variety belongs to the floral Zhi Lan Xiang family associated with a clear orchid-like fragrance. The tea was roasted over natural wood charcoal, supporting its flavour depth and adding a warm caramel nuance in later infusions.

Place of origin

The garden lies on Wudong Mountain in the Phoenix tea region of Chaozhou at approximately 1,300 metres. Its high elevation and older bushes shape the particularly expressive character of this lot: the fragrance feels cleaner and more persistent, the flavour deeper and more layered, and the finish considerably longer. Compared with Ba Xian from lower gardens and younger bushes, OG-11 unfolds with greater maturity, volume, and interest throughout the session.

Taste and aroma

The first infusions immediately reveal a vivid floral fragrance. It is clear and lifted, present not only in the aroma of the leaf but in the flavour of the liquor itself. The orchid-like theme associated with the Zhi Lan Xiang family is distinct without making the tea linear. Sweetness gradually emerges behind the flowers as the flavour gains depth and volume.

In the middle of the session, the profile turns from flowers toward ripe summer fruit. Juicy apricot appears first, followed by soft peach. In later rounds, the fruit sweetness becomes quieter and gives way to light caramel. The finish is long and changeable: floral fragrance, stone fruit, and returning sweetness remain in the mouth and throat in succession. This persistence gives OG-11 the character of a high-level Dancong.

Brewing

Gongfu. Use 5–7 g per 100 ml in a porcelain gaiwan or small teapot, with water at 90–100 °C. Rinsing is optional; begin with a drinkable infusion of 5–8 seconds and extend later rounds in small increments. Shorter infusions emphasize flowers, while longer rounds bring out apricot, peach, and caramel depth. 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. Avoid oversteeping the first cup so the clear floral opening and its transition into fruit remain distinct.

Session impression

OG-11 is easy to understand from the first cup because of its expressive flowers, yet its real value emerges later. The session moves from orchid-like brightness to ripe apricot and peach, finishing with caramel and a long sweet echo. It is a fine choice for a first attentive encounter with Ba Xian while remaining sufficiently layered for an experienced Dancong drinker.

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 and limit the leaf’s exposure to air to preserve its floral and fruit fragrance.