Product Overview
Origin: China
Type: Oolong
Descriptionï¼?/strong>Phoenix Dancong is a special style of oolong tea produced in Fenghuang "Phoenix" Mountain, a coastal region celebrated for its mineral-rich soils, foggy climate and rocky landscape. The region is home to diverse cultivars developed through generations of selective cultivation. Many are named after a xiang or "aroma" type. It is said these tea trees mimic the aromas of various flowers and fruits, like Tuberose, Honey & Orchids, or Almond while others are named from farmer tales. Legend says that when some farmers planted a new tea garden in Wudong Shan, they named the garden Ya Shi or "Duck Sh*t" to prevent others from stealing their amazing aromatic tea genetics.
As with most stories in China, it is impossible to know if this is true or not but clearly the villagers failed because now everyone in this area holds Duck Sh*t oolong in very high esteem and for good reason - it is a gorgeous tea.
This selection opens with aromas of concord grape, white orchid and yellow jackfruit in early infusions evolving to notes of muscat grape, lotus blossom and red nectarine. An even roast extends the patience of this tea to yield many infusions. Tasting this tea is a delight for the senses. It has warm baked almonds, butter and custard aroma with hints of sweet flowers.
The tea has a slight sour cherry aroma through the nose which works perfectly with the buttery almond flavour and silky feel of the liquor. The mouthfeel is luscious, generous and yet refreshing.
Brewing Guide: Brew it in a gaiwan or in a Yixing teapot. Preheat vessel and cups with near boiling water (85-95°C or 185-200°F). Fill 1/3 to 1/2 of the volume with tea and add water and push off the bubbles with the lid as you cover and pour out this wash. Add more water, cover and infuse for 30 seconds to 1 minute, depending on taste. Pour tea into preheated cups and serve. Infusion can be repeated four or more times, increasing the infusion time as necessary.
