Fenghuang Dan Cong
Traditional style
2008 Late Spring

• Wu Dong Mountaiin, Chao Zhou county (Phoenix Mountain)

• Guangdong Province, China

• 70-80% Oxidation

• Charcoal-fired in the traditional manner

• Single, open, flat leaf

• Malty, complex flavor with hints of citrus and floral notes

• Smooth, delicate aftertaste, pleasant and not persistent

• Subtle floral and earthy, woodsy aroma

• Multiple infusions

• Amber liquor tinged with gold

• 3 years aged

This dan cong is a cousin to our 2008 Mi Lan Xiang.

If you are a budding dan cong enthusiast, or a novice to the flavor profile of the darker-style oolongs, this tea is for you!

Simpler in style and less expensive that some dan congs, this non-fragrance-specific, but traditionally-made dan cong is readily drinkable and a joy to savor. This tea has subtle flavor nuances that satisfy every time we drink it.

We marvel at the number of steepings this leaf yields. This traditionally-made dan cong is not over-fired, allowing the flavor of the leaf to come through. This is a clue that this tea was crafted by a master tea maker; it has style, flavor, and a subtle, elegant, lingering aftertaste. The overall feeling that we come away with after drinking this tea is total satisfaction and a sense that all is well in the world.

With tea prices climbing steadily, and the disastrous harvest in Wu Dong in 2010 year, we may never see this quality of dan cong at this price again!

Western-style steeping: (Medium to large sized teapot: 20-32 oz)
Use 2-3 heaping teaspoons (2-3 grams) of tea per each 6oz water
Steep 1-3 infusions at 2-3 minutes each.
Water temperature should be 195˚ - 205˚ F

Asian-style steeping: (small teapots under 10 oz or a gaiwan)
Use 2-3 Tablespoons (5-6 grams) of tea per each 6oz water
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195˚ - 205˚ F