Phoenix Dancong Tea, also known as Phoenix Tea, hails from Fenghuang Town in Chaozhou, Guangdong Province. As a representative Chinese oolong tea, along with Anxi Tieguanyin and Wuyi Rock Tea, Phoenix Dancong Tea is often referred to as the “perfume of tea.” It is celebrated for its wide array of fragrances and unique flavor profiles.
Origin of Phoenix Dancong Tea
Phoenix Dancong Tea is produced in Fenghuang Town and named after the local Phoenix Mountain. Originally, the tea trees in this area were wild and naturally propagated. About 200 years ago, local tea farmers began selectively breeding superior tea trees to improve quality and yield, and they propagated them through cuttings. The term “Dancong” in Chinese means “single bush,” referring to the single-variety cultivation method.
Characteristics of Phoenix Dancong Tea
After 200 years of development, hundreds of varieties of Phoenix Dancong Tea have been identified, each with its own unique aroma, making this tea particularly distinctive. Among the many varieties, there are the so-called “Top Ten Aromas,” which are the most popular fragrances such as osmanthus, almond, cinnamon, pomelo flower, and ginger flower. In recent years, a variety known as “Duck Shit Aroma” has also become highly sought after.
Production Method
The best leaves for harvesting are one bud with two or three leaves. Tea leaves are not picked during scorching sunlight, rainy days, or when there is morning dew. Midday harvesting is ideal, and the leaves are processed starting in the evening of the same day. The process includes sun withering, shaking (to promote even oxidation), Panning (stir-frying to halt oxidation), rolling, and roasting. The entire process takes about 10 hours. Phoenix Dancong Tea belongs to the category of medium-fermented and medium-roasted oolong teas.