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Yongji Tea Trading House, Fenghuang Town, Chao'an District, Chaozhou City

[Honey Orchid] Phoenix Mountain Oolong Tea Charcoal-Roasted Honey Orchid - Phoenix Dancong Oolong Tea 250g

[Honey Orchid] Phoenix Mountain Oolong Tea Charcoal-Roasted Honey Orchid - Phoenix Dancong Oolong Tea 250g

$55.40 USD
$55.40 USD
Распродажа Продано
Налоги включены. Стоимость доставки рассчитывается при оформлении заказа.
Altitude
Net weight
A Symphony of Mist and Fire
Born in the cloud-draped peaks of Chaozhou’s Phoenix Mountain (1,000+ meters), this tea thrives in a celestial terroir:


Climate: Year-round mist, mild winters, and cool summers slow-grow leaves into emerald gems.
Soil: Volcanic-weathered earth rich in zinc and iron, infusing the tea with a signature "rock rhyme" (Shan Yun) .
Leaf Quality: Thick, organic-rich buds yield a luminous amber liquor with honeyed orchid aromas and a lingering mineral finish—a crown jewel among oolongs .


The Art of Aroma Alchemy
As a semi-oxidized oolong (30–50%), Phoenix Dancong masters the dance between freshness and depth. Each bush is a solo performer:

"One Bush, One Fragrance": Over 100 aroma profiles, from Huangzhi (Gardenia) to Osmanthus, create a "guess-the-note" game for tea lovers .
Honey Orchid Legacy: Born from a 150-year-old mother tree (now preserved through clonal propagation), this cultivar dominates Phoenix Mountain with its layered aroma—wildflower sweetness intertwined with toasted caramel .

Charcoal-Roasted Mastery -Craftsmanship Highlights:

Leaf Selection: Handpicked from 50+-year-old bushes at optimal maturity.
Roasting Ritual:
Traditional Charcoal Fire: 72-hour slow roasting over lychee wood coals, locking in honeyed richness .
Triple-Fire Technique: Initial roast for aroma stabilization, secondary for depth, final for silky texture .

Quality Markers:
Dry Leaf: Tightly rolled leaves in jet-black hues with golden tips, releasing hints of burnt honey and dried apricot.
Infusion: Bright orange-gold liquor with a velvety mouthfeel and notes of orchid nectar, wild fig, and wet stone.

Brewing Ritual
Chaozhou GongfuTea Method:

Water: 95–100°C spring water (boiling for robust aroma release) .
Dosage: 5–8g per 150ml porcelain gaiwan (fill 60% to preserve leaf integrity).
Steps:
Rinse: 3-second flash steep to awaken the leaves.(Pour out the tea from the first rinse and do not drink it)
1st–5th Infusion: 3–5 seconds each, capturing floral highs.
6th–10th Infusion: Gradually increase steeping time (+5–10 sec/round) to unveil caramelized fruit notes.


Altitude Grading
For Beginners:
380m Altitude: Milder floral notes with a creamy finish—ideal for newcomers to Dancong’s complexity.
For Connoisseurs:
800m Altitude: Intense mineral undertones and concentrated orchid sweetness, sourced from century-old terraces .

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