Phoenix Dan Cong Oolong White Leaf Bai Ye 凤凰单丛白叶
Phoenix Dan Cong Oolong is known for its variety of fragrances and the rich mineral content of its tea leaves. The dry leaves usually are twisted with a dark color. The leaves have a reddish edge, which is a result of a process called Peng Qing or Yao Qing, that is an oxidation process unique to the making of oolong tea. After the Peng Qing process, the tea is slightly or moderately baked over charcoal fire several times, depending on the type of tea and desired storage time.
This tea was sourced directly from Phoenix Mountain of Guangdong province. Bai Ye varietal becomes popular in recent years due to its natural high fragrance. It was made by Master Liu, who has 20 years of experience in making phoenix oolong tea. It is very floral with hints of subtle fruity notes of peach and papaya. It withstands many infusions.
Origin: Wudong Mountain, Chaozhou, Guang Dong province, China
Harvest time: April 2019
Picking standard Three leaves
Caffeine Level: Medium
It is floral, creamy, very smooth with slight fruity hints of papaya and peach, honeysuckle.
210oF, 4 grams (heaping 1 tbsp) for 6 oz of spring/filtered water, adjust to taste, 1 minute, 8 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 most out of the tea.
Use a gaiwan or Yixing clay pot to enhance the aroma and taste, usually 7g (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 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 infusion.
Please click here for more detailed Gongfu brewing instructions.