Where Aromas Come From
Dancong aromas come from the bush cultivar and the shaking/roasting craft — never added flavoring. Same garden, different bushes, wildly different scents.
The Ten Aromas
- Honey Orchid: honey-sweet over orchid, most beloved
- Duck Shit (Silver Flower): elegant silver-flower, milky
- Yellow Zhi: gardenia, bright and bold
- Orchid: refined orchid, delicate
- Magnolia: white magnolia, soft
- Osmanthus: osmanthus sweet, warm
- Night Jasmine: night-jasmine, cooling
- Jasmine: jasmine, light
- Pomelo Flower: pomelo-flower, crisp
- Ginger Flower: ginger-flower, unique
How to Taste
- Dry aroma: smell on opening to guess the type
- Liquor: golden and clear is best
- Slurp for layers: front, middle, finish
- Leaf: soft and elastic means tender
Practice
Buy three different aromas and compare; note front/middle/finish. A few rounds and you'll tell them apart.
