Phoenix Oolong Tea - Ya Shi Xiang DanCong Tea

"A curious name, a whispered jest,

Yet in your cup, the finest dressed.

Orchid blooms and honeyed air,

From rocky roots, a brew so rare."

Dancong tea, also known as Phoenix Oolong Tea, begin to be wellknown by one of its varieties, yashixiang (duck shit aroma), represents a contemporary choice in the world of traditional teas, and the favourite among Oolong Connoisseurs. 

Hailing from Phoenix Mountain in the Chaozhou Region of Guangdong, China, this exclusive and prized tea boasts unique qualities. The duck shit aroma isn't a real aroma but a intense floral frangrance and honeyed sweetness. This curious name is used by the local farmer to protect this prized cultivar from being stolen or overly propageted by outsiders. 

With its ability to provide a gentle boost to the digestive system, it's becoming increasingly sought after, appealing to health-conscious consumers as a modern and healthy beverage option.

Tasting Note:

• Intense floral and nutty note
• Honeyed sweetness and a lingering aftertaste
• Gentle but power

It is a type of tea ideal for digestion after big meals or a home-made milk tea bubble tea 

Water Temperature for Dancong Tea: 100℃ boiling hot water

HOW TO BREW：

Simple Method - using a tea cup

• 2g tea leaves
• rinse with boiling hot water to unfurl the leaves
• add 200ml boiling hot water
• steep for 5 minutes or mor
• serving warm
• Rebrew 3 times

Traditional Method - Gongfu tea brewing using a clay teapot or Gaiwan

• 7g tea leaves
• rinse with boiling hot water to unfurl the leaves
• add 100-150ml boiling hot water
• steep for 5-10 seconds
• decanting to serve warm
• Rebrew 7-9 times or more until the flavour 

Harvest Year: 2022

Storage: Keep it in a tight container in a cool place avoid lights and heats. The longer time from harvest, the smoother and sweeter taste but less floral fragrance.