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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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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.
It has a mineral rich taste with a hint of dark berry. It can get a little bitter if long steep times are used, especially when done with large quantities of leaves. This problem can be avoided by keeping steep times at around 15-30 seconds. When hot-steeped and then chilled there is a very long aftertaste of flowers and fresh fruit, though it takes on a creamy consistency when refrigerated overnight that is undesirable as it does not complement the flavor profile of the tea. When cold-steeped the tea is fine and takes on added complexity, but at the expense of focus. Plenty of options in steeping and room to experiment! It was quite fun to play around with and I would definitely order again!
This is my absolute favorite oolong, and I have searched quite a lot for a good source with the right flavor. The one I got from TeaVivre has indeed the intense aroma I was looking for. This tea has incredibly many layers, the taste changes while you drink and quite substantially from one steeping to the next. It is key to not use water that is too hot or else this tea will easily turn bitter. Ideal steeping temperature is around 90 C, for no more than 2 minutes. The initial aroma (most intense in the first steeping) is quite unique, a floral-peach-amber-honey combination, incredibly perfumed. This top gradually gives way to more woodsy-mineral notes with subsequent steepings.
I did not know what to expect with this one. The dry leaf looks more like black tea than oolong. The dry scent is kind of grape/malt/cocoa with very mild roasted hints. When I put the leaf in my freshly washed and still wet press, the aroma became like the leaves of a tomato plant. Brewed up the golden liquor scent was mildly roasted tomato leaves. I was apparently not awake enough to leaf this properly so I added a bit of sweetener to compensate. The front of the sip reminds me of the Formosa oolong I had a couple days ago. The late sip and aftertaste are tiguanyin. While floral it is not overly so. It is fruity and sweet (not just from my additive). This is much more subdued than I expected. By the look of the leaf I thought it would be very strong. I am going to add more leaf now that I am awake and see what happens. This review was originally published on Steepster by K S on May 28, 2013. TeaVivre add this whole review here by getting permission from K S.
I brewed this tea per my usual practice of one, two, and three minute steeps as suggested by the directions on the package. The result was increasing bitterness in brews more woodsy that I had expected from an oolong. Now, reading the other reviews, I have learned that the latter steeps were probably too long. Oh well, live and learn! I think I'll stick to a more forgiving oolong.
Wow, this is a dark-leaved oolong. I literally went “Ooh” when I opened the packet. The leaves are long and almost black. They’re flat, and smell very sweet. I haven’t had an oolong in a good while, so that distinct and familiar scent is very welcome. I went with the pack’s instructions, using boiling water and a short time in the water. As it steeped, the scent became stronger and more pungent. I’m reminded of fruit, but at the same time, the forest. Something makes me think of honey and of trees. It’s hard to describe, and intriguing. It brews up to a light shade of brown. When I taste it, something instantly reminds me of tree bark, sap, and grapefruit. It’s toasty, smooth, and calming… Yet strangely, I feel like I’m tasting… hops? It reminds me of a mild IPA! Is that weird? To think of beer when I’m tasting tea? Anyway, I’m really liking this. I think I’m going to put the rest of my sample on and spend my evening enjoying this unique oolong. This review was originally published on Steepster by Tabby in May, 2013. TeaVivre add this whole review here by getting permission from Tabby.
Great everyday tea. Great taste and pleasant aroma. This tea can be brewed 5-6 times. My family and friends also really like this tea. Thank you, teavivre!
I really love Dan Cong oolong teas. This one is no exception. I love this tea. The first steep was a bit difficult because it brewed a deep golden amber very quickly. So, it was a little bitter. The flavors weren’t that pronounced. The second steep, on the other hand, was beautiful. It was a light honey color. The leaves smelled delicious like peaches. I love the fruit and slight floral tones in this tea. The lower the temperature, the better tasting this is. It has some roasted and warm components to it. This is a darker oolong. This is a great tea that can withstand several steeps. This review was originally published on Steepster by oOTeaOo on May, 2013. TeaVivre add this whole review here by getting permission from oOTeaOo .
This is a great Oolong. It has a richer and deeper flavor than its lighter colored counterparts. Just make sure to keep water below boiling and steep time lower than your average Oolong.
Thank you so much Angel for this sample! I think we’ve been through the drill. I love dan cong. I love that I have 3 different company’s versions of this tea right now because I could possibly do comparative tastings. The leaves of this tea are smaller than the other two brands; not that this is a bad thing. It has this interesting grape smell when I opened the baggie. After a ~1.5 min. steep the liquor is a light amber/hay color. It smells creamy and grape-esque. Oh this one is soooo good! It has notes of florals, honey, and fruit. It is an excellent dan cong and I’m guessing short steeps would bring out even more of these great flavors. This is right up there with Teavivre’s milk oolong. This review was originally published on Steepster by Tamm on May, 2013. TeaVivre add this whole review here by getting permission from Tamm.
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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