Phoenix Dan Cong Oolong Tea Old Bush Dong Fang Hong 东方红
Phoenix Dan Cong Oolong is known for its large variety of fragrances and its strong sweet aftertaste. The dry leaves usually are twisted with a dark color. The leaves have a reddish edge owing to an oxidation process unique to the making of oolong tea. The tea is then mild or moderately baked, depending on the type of tea and the desire of the tea master.
Dong Fang Hong is one of the most famous phoenix dan cong oolongs. The original dan cong tree was said to be 700 year-old. It is said in 1955, the farmer of the old bush tree made the tea and sent it to China's party leader, Chairman Mao and received a response letter from the Chairman's office. From that point on, the tea quickly gained its fame. The tea grows in the high altitudes of Wudong mountain, about 1200m, Dong Fang Hong elicits a strong yellow gardenia like fragrance, which is imbued deep into its liquor, along with the mountain essence that Chinese tea connoisseurs call "shan yun" 山韵. It also has subtle fruity notes of mango and papaya. It withstands many infusions.
Origin: Phoenix mountain, Guang Dong province, China
Harvest time: April 2022 pluck, baking complete in August 2022
Caffeine Level: Medium
A distinctive gardenia flower fragrance and a hint of subtle fruity notes of mango and papaya.
212oF, 4 grams (heaping 2 tbsp) for 6 ounces of spring/filtered water, adjust to taste, 1 min, 6 steepings. We advise against the use of tap water as well as purified water.
Gongfu brewing guide:
It is recommend to use the Gongfu brewing method in order to get the best out of the tea.
Use a gaiwan or red clay teapot to enhance the aroma and taste, usually 7 grams (2 rounded tbsp) of dry leaves for 100 ml (3.4 oz) of water. When using gongfu brewing method, it is essential to warm up the brewing vessel so that the water temperature will not drop significantly before brewing and also quickly rinse the tea before the first brewing. The recommended brewing time is 10s,10s,15s,15s, 20s. You may add 5 or 10 seconds steeping time for each subsequent infusions.
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