Difference between revisions of "Dancong"
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;[[Rou Gui]] Xiang ([[wikt:肉|肉]][[wikt:桂桂|桂桂]][[wikt:香|香]]): Cinnamon fragrance | ;[[Rou Gui]] Xiang ([[wikt:肉|肉]][[wikt:桂桂|桂桂]][[wikt:香|香]]): Cinnamon fragrance | ||
;Gui Hua Xiang ([[wikt:桂|桂]][[wikt:花|花]][[wikt:香|香]]): Osmanthus fragrance | ;Gui Hua Xiang ([[wikt:桂|桂]][[wikt:花|花]][[wikt:香|香]]): Osmanthus fragrance | ||
| + | ;Ye Lai Xiang (夜来香): Tuberose Fragrance | ||
| + | ;Mo Li Xiang (茉莉香); Jasmine Fragrance | ||
[[Category:Oolong]] | [[Category:Oolong]] | ||
Revision as of 06:11, 31 July 2013
Dancong (单枞) are special types of Oolong from Guandong province in China. Dangcon varieties are known to mimic different flavors.
Famouse Dangcong:
- Yu Lan Xiang (玉蘭香)
- Magnolia fragrance
- Xing Ren Xiang (杏仁香)
- Almond fragrance
- Zhi Lan Xiang (芝蘭香)
- Orchid fragrance
- Po Tou Xiang (姜花香)
- Ginger blossom fragrance
- Huang Zhi Xiang (黄枝香)
- Orange blossom fragrance
- You Hua Xiang (柚花香)
- Pomelo blossom fragrance
- Mi Lan Xiang (米蘭香)
- Honey-Orchide fragrance
- Rou Gui Xiang (肉桂桂香)
- Cinnamon fragrance
- Gui Hua Xiang (桂花香)
- Osmanthus fragrance
- Ye Lai Xiang (夜来香)
- Tuberose Fragrance
- Mo Li Xiang (茉莉香); Jasmine Fragrance