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Phoenix Dan Cong is a famous Tie Guan Yin from Guangdong Province. The tea has a high aroma with a different taste between the first sip and aftertaste. Along with the fragrance of sweet potato, an aroma of litchi will also be felt from the liquid. Be aware of the infusion of this tea. If you use gai wan, remember to quickly pour the liquid into your pitcher, instead of a long time’s infusion. A shorter time for the first brew will bring a more wonderful taste because the fruity aroma is stronger by now.
Our Guang Dong Phoenix Dan Cong Oolong Tea is analysed in accordance with the requirements of regulation (EC) 396/2005 (regulation on maximum residue levels in food and feed) in its currently valid version.
Recommend Brewing Guide:
With the increase of infusion times, the flavor of the liquid will be lighter from different extent. When the fruity fragrance gradually fades away, the original aroma of Oolong tea will be more distinct. It has a long-lasting aroma when brewed, as well as a mellow and brisk taste and a sweet and smooth aftertaste. Feel the aroma with a deep breath – let the fragrance travel to every corner in your mouth and nose – you will be brimming with the atmosphere of being in an orchard.
Fermentation decreases the stimulation to our body from fresh tea leaves. Besides, if you store the Oolong tea for one to three months before drinking it, it will better for your health. Proper storage method can prolong the validity time of its health benefits. Like most Oolong tea, Phoenix Dan Cong is able to protect our body from hypertension. After roasting, Dan Cong is much softer. Thus it could warm our stomach speaking from traditional Chinese medicine.
If you use Gaiwan to infuse the Phoenix Dan Cong, the first brew should be in a very short time. Take 10g dry teas for washing in 1 -2 seconds. Then use 3oz of water for first brew in 2 - 3 seconds. A strong fragrance of sweet potato will flow into your nose. The second to fourth brews can also be kept in 2 - 3 seconds. Thus it could retain its best flavor. Then brews afterward can be prolonged depends on your own taste. This tea is able to be infused over 12 times.
Origins in Shuiji Town in Jianyang, Fujian. Branches of the tree are straight and fragile. Fresh leaf is oval, in deep green and glossy color. The leaf surface is smooth and even. Vein is thick and unobvious. Petiole shows a wide and flat shape.
The Phoenix Mountain locates in Chaozhou, Guangdong. This area is close to the South China Sea. The climate here is warm, with sufficient rainfall. Tea trees are grown in the area above the altitude of 1000 meters, where the weather is cloudy and misty all the year round. Air moisture here is high and temperature between day and night is also very distinct. Average temperature is around 20℃, and annual precipitation is about 1800 millimeters. The fertile soil contains a abundant of organic matters and trace substance, which is helpful for tea tree’s grow and the forming of tea polyphenol and aromatic substance.
Once upon a time, there was a golden phoenix who had born two eggs in its nest on a high mountain, and hatched out two young phoenixes. After tough training and practice, the two phoenixes finally reached their goals and gained magic power. Since then where there was disaster, there were the two phoenixes. Peace will come along with the appearance of the phoenix. Not long after, stories about the two magical phoenix saving people soon spread out. Local people therefore gave the mountain where the phoenix lived a name, the Phoenix Mountain. As the mountain locates in Guangdong Province, it has abundant rain falls, which is very suitable for planting tea trees.
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The roast is lighter than it would seem from the appearance of the dry leaves. And it does have this interesting sweet aftertaste, I'm not sure how to describe it. Also, this tea brews faster than you'd expect, especially on the first infusion.
I begin this tea with a pass-through room temp rinse. Then use a gaiwan to steep a room temp pour for 2 minutes. The tea's personality opens at this point hinting at its potential while I hope to glean some beneficial antioxidant release. Following this I steeped the pour for a short 20sec at 180deg. Third was at 190 for 20 then began a session in earnest. The tea seems to balance between roast and flora not overly exuberant in either side. I think I will try again with a longer 170 steep and see what it will bring. I really enjoy Dan Congs in general so this does not disappoint.
I used porcelain gaiwan and really short steepings, just a couple second. Dark, twisted leaves with smoky aroma that has hint of cherry and dried fruits. I really love this aroma. You've to use quite much leaves to get those fruity notes to emerge, I use 4-5g/60ml. Smaller amount will make tea just smoky. Quite hard to brew, but with right handling this tea is pure heaven. With right brewing you may expect notes like cherry, smoke, wood, caramel, plums, dates, roast, raisins, lychee and many other. 5 stars for flavour and value! I would definitely give this more if I could.
Had a gongfu session with a ceramic gaiwan. One 5-second rinse. Steeping times:. 2, 2, 5, 5, 8, 10, 12, 15, 20, 25, 35, 75. The dry aroma has delectable notes of lychee and red grapes, and the aroma of the leaf after the rinse smells more intensely of grapes, and of also wet rocks and maybe stonefruit. The color of white grape juice sits in my cup. The liquor is not completely clear (wouldn’t say foggy or murky, just not clear), but the last couple infusions eventually become so. Full-bodied. Mellow, smooth, easy to drink. The first and second infusions are heavy on the mineral side and leave behind a tingling sensation. After that, the flavors don’t evolve throughout the session. Each infusion is consistently fruity, with notes similar to that of the aromas – grapes, lychee, etc. Once on the tongue, that is. Seconds later, if I let the liquor sit in my mouth, a heavy roasted quality and bitter taste settle in, and these merge with the juicy flavors. It feels incongruous. Only the first two and last two infusions had not such bitterness. This could be due to personal taste, or possibly the brewing temp. Still, I decided to keep it consistent rather than lower it partway through the session. I wasn’t completely displeased, and it this does a nice, relaxing effect.
This is the only Fenghuang Dan Cong offered by TeaVivre, and I can see why they chose this! This tea is on the lighter side of the roast profile, and showcases more of a sweet, fruity, floral taste. I get notes of lychee, passionflower, and caramel sweetness. Feng Huang Dan Cong can be difficult to brew, but this particular oolong is more forgiving than others. It is very well balanced between being sweet/floral and astringent. This is a great Feng Huang oolong for people beginning to explore this category of oolong teas. TeaVivre has sourced a well-priced product that has a great flavor. 4 stars for flavor, 5th star for value - this is a really good price.
Получила этот прекрасный темный улун в качестве пробника. Спасибо! хороший чай,
This is such a fantastic tea! The dry leaf consists of long slender black and dark emerald curls. It has a dry grape scent. I warmed these up in my gaiwan and brewed them gongfu. I didn't even have to open my gaiwan to take in the aroma. My tea room was filled with a smooth smoke and raspberry aroma with every shake of the vessel. It was a deep and intoxicating smell. I washed the leaves once and brewed away. The liquor was a pale and opaque orange. The flavor was so very delicious. The initial sip was smokey with dark fruits. This flavor broadened to a dark cherry wood with a full bodied sweetness. I absolutely love roasted oolongs and this is one of the good ones.
I brewed this a few times before I hit on the on the best method for me. I brew it at 195, for 30seconds the first time, and +15 each time after for several infusions. Great deep, nutty refreshing tea. Slightly earthy, kind of a stone fruit taste to me, while still being lighter than a straight black tea. Very much enjoy it!
This is my first Dan Cong! Woo! I almost bought some at DavidsTea, but I'm glad I didn't, because this is much better quality. The color of this tea is a strikingly gorgeous honey amber. I got several infusions out of it, with each one getting slightly sweeter. There is a nice roasty note, but it's not as pronounced as the Da Hong Pao I had the other day. The flavor reminds me a lot of pomegranate...a little tart and a little sweet. Interesting! I don't think I've ever tasted that note in a tea. Overall, I liked it, but I think I might like the Da Hong Pao a bit more. :)
This was a lovely peachy, florally, honey tasting oolong. I tend to under leaf this tea as I don't like it to taste too roasty or have any astringency. The taste was smooth and mellow. Utterly delicious, and a definite winner from Teavivre!
Reply: Dan Cong's aroma comes along with every infusion. But its aroma and fragrance will be affected by the way you brew it. Yet we can say it is a kind of tea that is hard to brew. If you want to feel the fruity aroma from the tea, you may need to try many times, getting quite familiar with it so that you can know it better.
Reply: Tea's making process is actually very different from wine's. The "materials" (fresh tea leaves) must be crafted in time after picked. Otherwise the leaves' fragrance and quality will become worse, resulting a bad quality of the end product. So there is no time to transport the tea leaves to anywhere else. Also there will be no possibility of the teas been grown and produced somewhere else and been packed in its origin region. Because environment strongly affects the grown of tea trees, which is the key of a tea's quality. If it is not grown in the origin place, the tea won't have its characteristic aroma or flavor of this kind, which can be easily recognized. Sometimes even tea leaves from 10km away will have different fragrance. We are serious about the quality of every tea, and carefully select each of our product by ourselves by visiting the origin tea farms and gardens. This Phoenix Dan Cong is grown, produced and packed in the origin place of it, the Phoenix Mountain, which locates in Chao'an County in Chaozhou, Guangdong.
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