Nan Jiang Xiang 南薑香

Spicy and herbaceous with galangal and ginger-flower aromatics, a silky texture and layered tannins. Floral lift, light raspberry-like sweet-sour notes and a warming spice continue through the aftertaste.

The freshly picked leaves are sun-wilted until soft, then moved indoors to continue wilting. Through the night, they are shaken and rested to guide a deeper fermentation, which builds the tea’s floral-fruity depth. In the morning, high temperature is applied to lock the tea at the desired fermentation stage. During shape making, the leaves are rolled into string shape and baked dry. After the old stems and yellow leaves are picked out, the tea is slowly charcoal roasted.

Named for galangal, Nan Jiang Xiang is a distinct Feng Huang Shan cultivar and should not be confused with Jiang Hua Xiang, “Ginger Flower Fragrance.” Its name points to the cultivar’s warming, herbaceous character.