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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.
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. The analyse institution is Eurofins, the world leading food and feed testing laboratory group, deploying a comprehensive range of state-of-the-art analytical techniques in order to support its clients' increasingly stringent quality and safety standards.
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 dry leaves are long and sort of twisty, but more flat than I normally see. They’re quite dark, similar to a black tea. Their smell is a combination of musty hay, sweet honey, and dried apricots. Mmm, roasty goodness. The brewed tea smells like autumn leaves and stonefruit, with a definite roasted note. I also get roasted leaves as the main note in the taste. It is accompanied by lovely ripe stonefruit drizzled with honey, and a touch of dark, rich raisin. There’s a little bit of a floral note that appears mostly in the aftertaste – I’m not a huge fan of floral, but I don’t mind it here. I also get a lingering roasty taste after the floral dissipates, and it lingers for quite some time. My brew came out a teensy bit bitter, but I think I overleafed it a bit and I probably should have stopped the steep at 2 minutes. Good to know for next time! Overall, a lovely dark oolong. I can definitely see the similarities between this one and Oriental Beauty-style oolongs. Can’t wait to try more of this type of tea! :D
Previously I liked black teas only, but since I'm always looking for something new, I recently tried oolong teas. Most of them are not satisfying me in terms of flavor strength but once I tasted Dan Cong Oolong I really fell in love with it : I was really surprised by not flavored tea having fruity flavor. So this tea is my favorite oolong at the moment and I can definitely recommend it to anyone who likes black flavored teas and looks for something new and fresh.
Intense aroma, I smelled a bit of citrus. This tea is great for multiple steepings. Roasty and deep, this tea is very good!
I think this is my very first Phoenix Oolong. It smells nicely like malty cocoa. There is more grape in the flavour.
Dan cong oolong. Yum. I’ve missed tea. I admit I’ve been distracted by a shiny new hobby. I was gifted with water kefir grains so I’ve been making refreshing probiotic sodas instead of tea. Latest batch is a ginger wineberry concoction. From foraged wineberries! But tea! You have been missed. This particular tea is a fine specimen of a Dan Cong. There’s definitely some citrus rind and honey. And quince. Theres the typical roasted autumnal flavor of a darker oolong. Pleasingly astringent. Tasty and warming on an oddly chilly summer day. This review was originally published on Steepster by Mercuryhime on July 26, 2013. TeaVivre has added this whole review here by getting permission from Mercuryhime.
Dark Oolong that is amber in color and has a malted steamed veggie aroma. The tea taste vegetal and fruity, with a subtle orange and strawberry flavor.
I did not start off as a fan of oolongs, particularly of the Tie Guan Yin variety. They aren't bad, just not my cup of tea (heh). So, I came to this oolong with trepidation. But boy, was I wrong. This has quickly become one of my favorite oolongs, as well as one of my favorite teas overall. It is definitely a tea I will buy again, and keep in stock at my house. It comes out delicious with both gongfu and western style steeping.
The dark, twisted leaves smell fruity and roasted. I’m looking forward to trying this tea! The flavor is different than I was expecting. It is fruity, but not sweet. The roasted quality is more like a roasted asparagus taste than a roasty bread taste. None of t these things are bad, just different. I also notice quite a bit of astringentcy, which so far hasn’t bothered me. For this first steep I used boiling water and steeped 2 tsp for 1 minute. Second steep is sweeter and less roasty, with the same astringency. This is a mild steep.
This is a good oolong, though I think I used water that was too hot to brew it (tea became bitter as the liquor cooled). It has a nice, strong flavor that holds up to multiple steepings (I was able to do 7 short steeps). I would recommend this tea.
I usually choose short gongfu steepings for Dan Congs, but today I went with a regular cup, making 3 steepings: 1 min, 2min, & 5min. Steeped this way, I’m getting an interesting mix of grapes & incense. Later comes a juicy & tangy grapefruit, & the flavors & aroma linger long after the sip is gone, rising into the soft palate & sinuses to create what I call an ‘after aroma’. Admittedly, I prefer teas such as this one steeped in the yixing, but I’ll save that for another day. This review was originally published on Steepster by Terri HarpLady on Dec 29, 2013. TeaVivre has added this whole review here by getting permission from Terri HarpLady.
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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