Phoenix Dancong (鳳凰單叢)

tea imagery: Phoenix

Phoenix Dancong is a family of oolongs from the Fenghuang area of Guangdong. Some suggest flowers and honey; others bring fruit or almond to mind. Look for the particular variety and roast when buying: the family name does not describe a single flavour.

History

Dancong means “single bush”, reflecting the selection of individual plants and separate processing of their leaves. The name now has broader use, including tea from plantings of cultivars propagated by cuttings. A Dancong label alone does not promise a harvest from one ancient tree. The leaves are partially oxidised, rolled lengthways and dried, with varying levels of roasting.

Ya Shi Xiang means “duck-shit fragrance”. According to a local story, the name was chosen to deter people from stealing prized tea bushes. Despite the name, it describes a fragrant tea. Our phoenix illustration takes its cue from the Fenghuang region.

Terroir

Fenghuang, Chao’an district, Chaozhou, eastern Guangdong. Varies by garden. Growing conditions differ between plots. The humid climate of eastern Guangdong. Ask about the variety, growing area, harvest year and roast. A single-tree batch needs more specific information about its origin.

Leaf

dry leaf: Long, twisted leaves, with colour influenced by processing.

aroma in a warmed vessel: Smell the warmed dry leaves before adding water, without hot steam in the way.

aroma after brewing: Let the wet leaves cool slightly, then compare their aroma with the dry leaf.

taste: Mi Lan Xiang is associated with honeyed floral notes; Xing Ren Xiang with almond. These are flavour references, not added ingredients.

finish: Notice lingering flowers, sweetness or a dry mouthfeel. Strong astringency is a reason to shorten the next infusion.

Properties

Traditional descriptions: The fire imagery on this site reflects a vivid aroma; it is an artistic association.

What to know: Aroma names help you choose a flavour family. Ask about the roast too: it changes how the floral and fruity notes come through.

Over a cup of tea: Take a moment to smell the empty cup. Compare that aroma with the tea itself.

Caffeine: The amount in a cup depends on the leaves, dose and brewing, and cannot be calculated from the tea’s name.

How to brew

A 100 ml gaiwan or small teapot that pours quickly. 95–100 °C; start with 4 g of leaves per 100 ml. Time for each infusion: 10 s, 10 s, 15 s, 20 s, 30 s, 45 s.

When to drink

During the day, allowing for your sensitivity to caffeine. Any season. To explore the range of oolong aromas. Plain savoury pastry or ripe plums, after tasting the tea on its own. With one or two other people to compare impressions

What to notice

Choose one aroma impression before reading the seller’s tasting notes.
Compare the hot tea with a sip that has cooled a little.
Make the same comparison in the second infusion.

Questions and answers

How do you brew Phoenix Dancong?

A 100 ml gaiwan or small teapot that pours quickly. 95–100 °C; start with 4 g of leaves per 100 ml. Time for each infusion: 10 s, 10 s, 15 s, 20 s, 30 s, 45 s.

What does Phoenix Dancong taste like?

Mi Lan Xiang is associated with honeyed floral notes; Xing Ren Xiang with almond. These are flavour references, not added ingredients.

How much caffeine is in Phoenix Dancong?

The amount in a cup depends on the leaves, dose and brewing, and cannot be calculated from the tea’s name.

What else should I know about Phoenix Dancong?

Aroma names help you choose a flavour family. Ask about the roast too: it changes how the floral and fruity notes come through.