This classic Phoenix Dancong originates from Phoenix Mountain, crafted with traditional handmade processes and proper charcoal roasting. The tight twisted dry tea releases charming honey and orchid aroma. Its golden liquor tastes mellow and smooth with lasting sweet aftertaste.
Origin & Craftsmanship
Grown in the high-altitude core areas of Phoenix Mountain, Chaozhou, Guangdong, it benefits from misty climate, large temperature difference and fertile mountain soil, forming its unique natural flavour.
Picked with standard one bud and two tender leaves, it is processed with traditional Phoenix Dancong techniques, including sun withering, green shaking, fixation, rolling and proper charcoal roasting. With moderate fermentation, the tea fully develops classic honey and orchid fragrance, and the roasting balances the taste for a mellow finish.
2. Appearance & Aroma
- Dry tea: The tea strips are tight, stout and well-twisted, with uniform dark brown colour and natural oily gloss.
- Aroma: Dominated by distinct honey sweetness and elegant orchid scent. The fragrance is soft, steady and long-lasting, with gentle mountain notes.
- Tea liquor: Clear golden yellow, bright and translucent.
- Infused leaves: Soft, complete and even in texture.
Taste Characteristics
The taste is mellow, smooth and brisk. The sweet flavour comes quickly, with obvious hui gan (sweet aftertaste). The layered honey and orchid flavours linger in the mouth and throat. The tea nature is mild, comfortable to drink and never bitter.
Brewing Suggestions
- Teaware: Gaiwan or small purple clay teapot (110–130ml)
- Tea dosage: 7–8 grams
- Water temperature: 95–100°C boiling water
- Brewing steps:
- Rinse the tea with hot water for 3–5 seconds and pour out to awaken the leaves.
- First 3 infusions: brew for 5–10 seconds respectively.
- Gradually extend steeping time by 10–20 seconds for subsequent infusions.
- Tips: Avoid over-steeping. It can be brewed for over 8 times while retaining rich aroma and taste.
