Testimonials and user reviews

ing profound ... and that's exactly what I'm finding here with this Fengxi Old Ginger. Some context for my review: 2022 was the year of Jiang Mu for me, I sourced 11 different examples from 10 different vendors and drank Jiang Mu every single day. 365 days, 365 sessions with Jiang Mu. Most of what I sourced was daily-drinker material, meant to be target practice for me as I went through the motions and learned about the way this cultivar behaves and expresses itself. A select few were serious deep-dives. I was able to procure some single-tree batches including 28 grams of what was allegedly the mother bush from Fengxi. I don't know for sure if it was the real mother bush or not, but I can say for sure that it was very good, and very expensive ... as authentic Mu Shu dancong always is. Fengxi Old Ginger reminds me strongly of the mother tree, minus the price tag. There are some differences but the core nexus of flavors have strong overlap. This one is thick and jammy, with a whole bakery full of apricot-glazed shortbread cookies coming out in the first few steeps. It's really doughy and soft, but it also sits heavily on the palate and sinks deeply into the throat, where the huigan stubbornly emanates for a very long time. The mouthfeel is thicker than cold motor oil yet it retains a perfumy, soft floral quality that reminds me strongly of galangal root and white grape juice. The contrast is lovely, like watching steam rising off the surface of a frozen arctic lake in the dead of winter ... with a cup of Fengxi Old Ginger in hand, of course. There's a very gentle nibble of bitterness in these leaves which comes out towards the end of the session. I think this bitterness is a characteristic of the cultivar, and not the result of poor processing techniques, because I find a similar and distinct bitterness with other high-end examples of Jiang Mu. It reminds me a bit of turmeric root, especially in the final steep. The evolution of the huigan is perhaps the most profound aspect of this dancong, and that's where I find most of the ginger-like notes to be concentrated. It's warming, mildly sweet, and has some hints of sage that I haven't found in other Jiang Mu. This is clearly not plantation material, the complexity of the flavor profile from initial sip to the final lingering sensations of the aftertaste makes it apparent that Fengxi Old Ginger comes from a biodiverse farm, with good diversity and ecology. I love the depth of the flavors, how many subtleties there are, how cohesive all of this feels in the body and mind. This is top-shelf Jiang Mu.
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all volume. I bought these because I wanted to have some cups handy for when I brew Chaozhou-style, but I find myself using at least one (if not all three) cups more and more often because they're just so well-crafted. I love the way the interior of these cups makes the color of the tea pop - particularly with Phoenix and Wuyi oolongs. The effect is really nice, and even with teas which produce darker soups like shu pu'er, the thin brown rim complements the jet-black color really well. It's very satisfying to drink from these cups.
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ose between the two of them, this would be the easy choice despite a significantly higher price point - it's worth it. Across a full and focused gong-fu session, I get notes of fresh-cut tobacco and tropical hardwood perfectly juxtaposed with overt-yet-subtle undertones of spices and smoke. What I appreciate most in the flavor profile; from the initial aroma of the dry leaf to the very last drop that comes out from the final steep, is just how pungent and potent the mint quality is. The whole flavor profile of this tea just oozes menthol, eucalyptus, and chrysanthemum. I get notes of meadowsweet flower (Filipendula ulmaria) in there too – it’s sweet, spicy, and cooling all at once. The individual flavors stand on their own with exquisite depth, yet everything is laced with this overt cooling minty quality that is sublime. It lingers on the palate and is persistent until the end of the aftertaste, along with the ginseng root, mint leaf, frankincense and myrrh which really come out in the final steep. The hui gan is excellent, it progressively builds on the palate, while the cha qi simultaneously builds in the body. This is a powerful and stimulating tea, with a special resinous quality that sits very deeply in the palate and the amazing evolution of flavors from start to finish, all being anchored in the powerful and sweet overtone of mint. The leaf quality is superb. These are thick and wholesome leaves, and as they gradually open up I notice they resist becoming softened. They remain plump and firm, never disintegrating even during the final steep where I use water fresh off a rolling boil.
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way through the session, with the very last steep being perhaps the most potent and having the most clarity between all of the individual layers of flavor. It finishes strong and holds its composure very well right down to the last lingering sensations felt in the aftertaste. I found this tea to have a powerful mouthfeel and a robust minerality, it grips the palate and has a viscosity like motor oil. It’s thick, with a sappy texture that has many sophisticated layers of flavor which continue to evolve across the session, yet never becoming over-bearing. It's strong, but gentle, and takes a couple of steeps to open up before it really starts to build momentum in the session. Once the leaves are awakened, they release a remarkably complex array of fruits and florals that are perfectly contrasted against a backdrop of gentle spices, woods/moss, and that characteristic sparkling minerality that all high-end dancong should have. The complexity of the citrus notes is captivating – this is not a one-dimensional flavor profile at all. I get some kumquat, tangerine, yuzu, maybe a hint of lime in there... this is such a dynamic tea that brings a ton of flavor at a humble price. I also get undertones of watermelon, plum paste, and sun-dried figs, all of which harmonize with the tangy and zesty citrus notes to create balance in what is otherwise a citrus-forward flavor profile. The mouthfeel is superb, the finish is strong, and the aftertaste lasts for a very long time. If you enjoy the Pomelo Flower (“you hua”) cultivar, you should try this.
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it here. It has a fullest, roundest body and silkiest texture I have ever experienced with tea. I have not expected tea to be like that before and I totally love it!
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