Lang Cai

Crisp yet creamy, these very green (for an oolong) leaves with a mild roasting yield a brew with the flavor of green wood and grilled vegetables. Though grown in Fenghuangshan, this is technically not a Dancong in the narrower sense, which must come from a single cultivar, but has also been oxidized by shaking the leaves, and its mineral taste, mild astringency, and fruity character—a hint of mango—may even outclass orthodox Dancong oolongs. A spurt of ginger aroma from the wet leaves and a persistent scent of cream in the background set it apart as being both a balanced and unusual tea. A good choice for the unorthodox.