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Phoenix Dan Cong Oolong Xin Ren Xiang Almond Fragrance

Phoenix Dan Cong Oolong is known for its variety of fragrances and the rich mineral content of its tea leaves. The dry leaves are usually twisted and dark. 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 several times, depending on the type of tea and desired storage period.

This tea comes from the true origin of Phoenix Mountain of Guang Dong province. As soon as you start to pour water into the tea, a complex fragrance of floral sweetness and complex spices dance in your nose. True to its namesake, this tea is certainly suggestive of almonds. Almond is the predominate flavor one can easily detect, but it also has other fruity notes, like passion fruit, baked berries and pomegranate. It is also buttery, smooth and sweet. Almond fragrance is one of a dozen most popular Dan Cong oolongs that you certainly should try.

The floral and fruity notes of this tea is a natural attribute, no artificial flavor agents or  oil extracts are added to enhance the flavor of the tea. 

To read about Victoria's Phoenix Dan Cong sourcing trip blog, please click here. 

$ 19.00
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Origin:                       Phoenix mountain, Guang Dong province, China

Harvest time:            April 2019 pluck

Plucking standard:   One bud, two or three leaves

Elevation:                  800 meters


As the name suggests, almond fragrance is noticeable in the first steeping and throughout your tea session. It is full-bodied, buttery and sweet. One can note the hints of passion fruit, cherries, and pomegranate. 

212oF, 4 grams (heaping 2 tbsp) for 6 oz of spring/filtered water, adjust to taste, 30 seconds, at least 5 steepings. We advise against the use of tap water as well as purified water.

Gongfu brewing guide:  

It is recommended 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 it is advised to 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.

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