Grown in the Phoenix Mountain of Chaozhou, Guangdong. Dancong (單欉) means teas consisting of leaves from a single cultivar).
This cultivation method gives Phoenix Dancong tea its signature fragrance.
To serve, take 2-3g (1-2 teaspoons) and brew with 250ml boiling water. Let it infuse for 30 seconds to 1 min.
Gongfu style (Gaiwan)
6g | per 100ml | 95°C | 1 min
+ 10s per steep for at least 5 steeps
Western style (Teapot)
3g | per 100ml | 90°C | 3 mins
+ 1 min per steep for at least 3 steeps
10g | 1L | Room temp/ refrigerated | 6 hours
We recommend brewing Dancongs gongfu style to get the full sensory experience that develops with each infusion. Dancong oolongs exhibit a remarkable ‘patience’ (耐泡)—meaning they last for many infusions.
These are just guidelines. As we always say, it’s best to experiment with a range of temperatures and leaf-to-water ratios to understand the tea and your own taste preferences.
Country of Origin: Phenix Mountain, Chaozhou, China