Phoenix tea is oolong tea(Guangdong Dan Cong) production in Chaozhou City, Guangdong Province Phoenix mountain. Hand-picked from bushes that grow on the Wudong peak of Phoenix Mountain in Guangdong province, this tea is made in small batches by experienced tea masters. The leaves are gathered twice a year (in April-May and October-November), when they are half-open, and processed by the special Phoenix method of 'rattling' the leaves and partial oxidation that lasts for 8-10 hours.



Quality Guarantee Period: 24 Months.

Translation: Perfume of honeyed orchid

Alternative name: Feng Huang Dan Cong

Region: Guangdong Province

Harvest season: Late April to early May and September to October

Cultivar: Mi Lan Xiang

The history oftea began more than 1,000 years ago in the Feng Huang Mountains (Phoenix Mountains). Indeed, the teas of this region are documented in the Cha Jing, a tea classic written by Lu Yu in 780. Since that time, this region has a notion that is found nowhere else: the dan cong，the "unique tea tree."

The term dan cong describes tea products made from the leaves of one chosen tea tree. The harvest from one plant represents approximately 3 1/2 pounds (1.5 kg) of tea. The older the tree, the more precious the harvest. The oldest of these chosen trees is reputed to be 800 years old.

Another important custom from this region is the use of wild tea trees. Traditionally, this was the only method used. Even today, many growers use a traditional planting method, in groves. Some gardens are also still planted with wild trees that are not pruned. These two customs are, of course, reserved for only the highest quality teas. Once processed, the teas will be named for their smell. For example, Mi Lan Xiang means "perfume of honeyed orchid," and Huang Zhi Xiang means "perfume of orange blossom," to name two. In order to fully develop and stabilize these rich aromas, the teas generally undergo two firings, which will be as gentle as the quality demands. These teas, which were given in tribute to the emperor over many dynasties, are still rare today.

Tasting notes: The long, dark leaves give off discrete aromas of brown sugar and candied melon. An astonishing procession of lychee, grapefruit, citrus and brioche emanates from the infusion. Heavier notes of toast and morels are carried on this aromatrc wave. The peach-colored liquid has the same aromatic exuberance as the leaves.The attack of the mouth feel is surprisingly strong and full bodied. The aromas of exotic fruit, muscat grape and melon are incredibly persistent. The sweet finish is drawn out into a minty note that is very refreshing.

Recommended infusion method accessory: The gong fu cha technique and a zhong or teapot.