Phoenix Dan Cong Oolong Tong Tian Xiang Heavenly 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, which 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.
Tong Tian means the aroma is so strong and long that it can reach the heavens, Xiang means fragrance. As the name suggests, this tea has strong floral aroma, predominantly of Ginger flower, so this tea is also referred to as Ginger Fragrance. It is very smooth, buttery and sweet. Like other Phoenix Dan Congs we offer, this tea has layers of spice and fruity notes awaiting your discovery. The aroma and the tropical fruity notes are so captivating that oolong tea lovers will rarely find a more pleasant cup.
The floral and fruity notes of this tea occur naturally, no artificial flavor agents or oil extracts are added to enhance the flavor of the tea.
Below is a picture of Victoria sitting in front of the famed ancient Tong Tian Xiang bush. To read about Victoria's Phoenix Dan Cong sourcing trip blog, please click here.
Origin: Phoenix mountain, Guang Dong province, China
Harvest time: April 2019 pluck, roasting completed in the fall 2019.
Plucking standard: One bud, two or three leaves
Elevation: 800 meters
As the name suggests, a heavenly 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 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 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.