Dancong (單樅, dāncōng)
Dancong refers to oolongs from the Fenghuang area of Chaozhou, Guangdong, known for their varied floral and fruity aromas.
The name is linked to the practice of harvesting and processing selected trees separately. Today, “dancong” does not guarantee a single-tree harvest or old trees. Ask about the particular batch if those details matter to you; tree age alone does not determine flavour.
Names such as Mi Lan Xiang and Zhi Lan Xiang distinguish aromatic types. Honey, orchid or almond notes can occur without added flavourings, influenced by cultivar, growing conditions and processing. An aroma name is not a substitute for the ingredients list.
A generous amount of leaf with very short infusions is one option. To start, try 4 g per 100 ml, water around 95 °C and 5–10 seconds. If it is too bitter, reduce the amount of leaf or steeping time. A mug with a strainer and less leaf works too.
Related teas
Chinese tea glossary