Taste
Fenghuang Dancong has a wide variety of varieties and rich aromas. Milan Fragrance is named the honey flavor and Orchid flavor is particularly strong. The tea soup is bright orange and yellow; It is the most common dancong, and it is one of the first choices for people who are just beginning to learn about Fenghuang dancong tea.
Dry tea: Gray-brown, tight, sturdy.
Tea soup: Orange yellow, bright.
Aroma: Honey Orchid Fragrance.
Taste: Tea soup is mellow and sweet, with delicate aroma and long lasting.
Wet Tea: 30% red and 70% green, oily.
Material
Net weight: 100 grams / 3.52 ounce
Grade: 1st Grade
Tea type: Oolong tea
Origin: Fenghuang Narcissus Tea Tree, Zhao`an Town, Chaozhou City, Guangdong Province.
Picking standard: 1 bud,2-3 leaves.
Process: Traditional craft charcoal roasting.
About Fenghuang Dancong
What is Dancong?
Fenghuang Dancong tea comes from Chao'an District, Chaozhou City, Guangdong Province. It is named after it is produced in Fenghuang Mountain and the tips of the leaves resemble a bird's beak. It is the most representative variety of Guangdong oolong tea. After several generations of cultivation by tea farmers, a tea tree was selected from a large number of tea trees and confirmed to have a unique and excellent aroma. This tea tree was then harvested and made individually, which is called "Dancong" mean is "single tree" .
And for modern times, the energy and time it takes to do so is prohibitive. After the popularization of grafting and cutting techniques, tea farmers can reproduce excellent individual plants and retain their original quality and aroma. Therefore, most of the current Phoenix Dancongs are made from the same type of tea trees, which reduces the price and allows more tea lovers to taste it.
The Legend of Phoenix Dancong:
It is said that in ancient times, Emperor Zhao Bing of the Song Dynasty was only 7 years old when he fled south. Passing through Fenghuang Mountain, it was in the wilderness, but Emperor Song was crying because of thirst, and the officials who followed him didn't know what to do. Suddenly there was a bright glow on the horizon, and a phoenix came with a green branch in its mouth. Emperor Song put the branches and leaves into his mouth and felt the refreshing fragrance, which stimulated the production of body fluids and quenched his thirst. The tea seeds on the branches also fell off and took root, becoming the originator of Shancong tea today. In fact, it may be that local tea growers presented Dancong tea soup with leaves shaped like beaks, which evolved into the current legend.
What is Milan Dancong?
Tianyu's family follows the traditional charcoal baking process and is supervised by Mr. Ye Hanzhong, the intangible inheritor of Chaozhou Dancong tea making skills. The tea is harvested from the original place of Fenghuang Mountain, and every process from initial production to refined processing is taken seriously. On the basis of retaining the traditional style, a unique "Honey and Orchid flavor" is formed. The aroma is restrained and the taste is mellow, ensuring the stability of tea quality and taste.
There are more than 200 fragrance types of Dancong tea. The local area classified Fenghuang Dancong, which has a similar fragrance and larger output, into the top ten fragrance types. Compared with other light-flavored Dancong teas, the honey orchid-flavored Dancong tea has a particularly pronounced honey aroma. Collected from an altitude of about 500 meters, the tea is tightly knotted and grey-brown. It has a natural and rich aroma of honey and orchid. The soup is orange and bright. The taste is mellow and fresh, with strong aftertaste and resistance to soaking.Therefore, honey orchid fragrance has become one of the most famous fragrances of Phoenix Dancong.
Brewing Guide
Teaware to Brew: Porcelain Gaiwan/Zisha(Purple Clay) Teapot
Water Temperature: 100°C or 212°F;
1. After warming the cup, add 6g of tea (tea to water ratio 1:20, that is, 6-7g of tea in a 150ml Gaiwan)
2. Shake gently and smell the tea. The aroma of Phoenix Dancong is fragrant. The aroma characteristics are most obvious at this time.
Add 100°C water and the water should submerge all the tea leaves during brewing.
Do not soak for a long time in steps 1-6. Add water and make the soup immediately. After that, the soaking time should be extended by 5-10 seconds.
