Lao Cong Jiang Mu Dancong

Jiang Flower Tea: Quiet Elegance and Lasting Sweetness

Jiang flowers, native to the Himalayan foothills, bloom from midsummer into the depths of autumn. Their fragrance possesses an almost mystical power to unlock memories, like an invisible thread tugging at the heart. Those with a sharp nose can always catch its familiar aroma, and with it, summon a forgotten moment buried in time.

This scent is not loud nor ostentatious—it is soft yet profound. Delicate and gentle, with a faint sweetness that lingers, it carries a serene beauty, like a wisp of light cloud drifting through the air, never dispersing. The fragrance of Jiang flowers feels like a corner of time itself, quietly captured and held still, like an image painted in soft light.

On the Phoenix Mountain in Chaozhou, a rare Dancong tea bears this distinctive Jiang flower aroma. Known locally as “Jiang Mu Xiang,” or “Mother Jiang Fragrance,” it is now more widely marketed under the name “Tong Tian Xiang” (Heavenly Aroma). This tea, often harvested from old tea trees, delivers a brisk, floral elegance upon entrance—soft yet full of energy, with a robust tea essence.

This particular Jiang Mu Xiang Dancong comes from Zhongping Village, home to the mother trees of this rare cultivar. The fresh leaves are carefully hand-rolled into slender, tight strips and roasted to perfection over a charcoal fire. The resulting dry tea is glossy and compact, predominantly black with faint reddish hues near the stems.

When brewed, the first sip unveils the distinctive roasted character—aromatic but never aggressive, robust yet devoid of bitterness, holding a quiet strength beneath the surface. Soon, a subtle sweetness begins to emerge—a “charcoal-roasted sweetness” unique to teas that have been allowed to rest after their fire treatment. This sweetness is not the straightforward floral or fruity kind, nor the cloying richness of honey. Instead, it is layered and complex, interwoven with the warm notes of charcoal, deep and mellow.

The tea soup is thick and velvety, its texture rich and satisfying. The sweetness clings to the base of the tongue, unfurling gently with every breath. Even minutes after the cup is empty, the sweetness lingers, pooling softly at the root of the tongue. The aftertaste is a symphony of returning sweetness and salivating freshness—a quiet yet undeniable presence that reminds you it’s still there.

Jiang Mu Xiang’s most captivating trait is a faint spiciness—like a playful flick at the tongue—that appears in the early brews. This spiciness isn’t fiery or harsh but subtle and alive, a fleeting sensation that adds dimension to the tea’s character.

The aroma mirrors the taste: grounded and steady, never overpowering. The charcoal’s influence is evident but skillfully balanced, blending seamlessly with the thick floral sweetness. The fragrance doesn’t just float—it seeps into the tea soup, creating a tactile quality, a “sticky” richness that feels almost tangible. This is the mark of a truly masterful tea: the fragrance doesn’t merely accompany the tea but becomes an inseparable part of its body, sinking deep into the experience.

Each sip of Jiang Mu Xiang offers not just a taste but a dialogue—a quiet conversation with the leaves, the fire, and the passing of time. The tea’s sweetness rises again and again, like echoes reverberating in the air, lingering long after the last drop. Drink it slowly, and let the richness settle into your memory, as timeless as the aroma of Jiang flowers themselves.

Information

Origine: Chao Zhou, Guang Dong Province
Harvesting area: Feng Huang Town, Feng Xi Village, Zhong Ping ethnic Village
Plantation altitude: ~850 meters above sea level
Harvesting: Spring 2024
Tea varietal: Jiang Mu Xiang
Average tree age: 120 Yo
Net weight: 50gr

Suggestions

Yixing pairing: Pin Zi Ni, Chao Zhou teapot, Qing Shui Ni
Water temperature: 90C
Storage: Drink now, store cool and dry