The small single trunk growing region is in Chaozhou, Guangdong province, near Fujian. (Tea trees are in the middle right area of first photograph above.) When weather permits, there is outdoor withering (1-2 hours), followed by indoor withering. The leaves on the basket trays are shaken to initiate oxidation caused by bruising. This is done by hand, alternating with resting periods, and the cycle is repeated. Then there is more of this done in the bamboo tumbler before rolling and drying. Dancong processing also provides a good lesson about a processing facility where shaking the leaves by hand (using the basket trays to toss them up), the resting, and the determination by senses -- visual/olfactory/touch -- as to when the shaking resumes and so on, exemplifies craftsmanship at work, and not industrial manufacturing.
In Chinese, shui mi (a reference to the tree varietal) means "water/honey" and is shorthand for white peaches (shui mi tao). This is one of summer's most luscious fruits; there is a review of Hong Kong's storied Peninsula Hotel about guests being presented with a perfectly peeled white peach upon entering their room during the season. As is true of dan cong teas, this vintage spring 2016 oolong evolves nicely over a few infusions, and if you have the time to brew it in a small pot or bowl, the dynamic bloom of the tea is memorable. It offers a tasty lesson in how tea tree varietals can be wonderfully distinct and how two processing methods applied to the same varietal produce a recognizable continuity in an oolong and in a black tea. We cupped the White Peach Single Trunk using 3 grams, 2.5 g and 2 g. The 2.5 g-cup has more depth, but the 2 g cup showed more of the fruity flavor. Even (or especially when) cooled, this oolong is opulent in its concentration of peach or honeydew notes, and is exceptionally drinkable. (This is a good test for premium green teas, which rely so much on hot water temps, since the flavor seems to dissipate as the tea cools, but really good green teas will hold up their flavor when cooled.) The leaves can handle multiple infusions by increasing the brewing time until the flavor beings to fade.