Phoenix Dan Cong Oolong Tea Magnolia Fragrance Yu Lan Xiang
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, on Victoria's 2017 spring tea sourcing trip. It is a popular phoenix oolong 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 has a distinctive magnolia flower fragrance and a hint of subtle fruity notes of mango and papaya. It withstands many infusions.
Origin: Phoenix mountain, Guang Dong province, China
Harvest time: April 2017 pluck
Caffeine Level: Medium
A distinctive magnolia flower fragrance and a hint of subtle fruity notes of mango, papaya.
212oF, 4 grams (heaping 2 tbsp) for 6-8 ounces of spring/filtered water, adjust to taste, 30 seconds, more than 5 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 Yixing clay pot 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.
Please click here for more detailed Gongfu brewing instructions.