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Ten oolong teas expertly selected from the renown Phoenix Mountains
Thanks to the Phoenix Mountains' volcanic soil, humid and cool slopes, its oolongs are very fragrant, unique, floral-fruity teas, clearly distinct from those of any other areas.
Here, we selected 10 premium teas, from the five different aroma types and another five iconic and traditional varietals.
Try this selection, discover the impressive versatility of Dancong oolongs, and develop an understanding and appreciation of the different aromas and flavors of its many varietals.
Here are the ten great Feng Huang Dancong teas you can enjoy in this selection:
1. 黄枝香 Huang Zhi Xiang - "Gardenia Aroma Dancong"
Fragrance: floral-fruity
Flavour: muscat grape, creamy-sweet gardenia flower, custard cream
➤ 6 g – 2 servings
2. 蜜蘭香 Mi Lan Xiang - "Honey Orchid Flower Aroma Dancong"
Aroma: orchid flower, honey
Flavour: orchid blossom, flower honey, passion fruit
➤ 6 g – 2 servings
3. 鴨屎香 Ya Shi Xiang - "Duck Shit Dancong"
Fragrance: milky-floral
Flavor: juicy, honeydew melon, floral sweetness
➤ 6 g – 2 servings
4. 茉莉花香 Mo Li Hua Xiang - "Jasmine Aroma Dancong"
Fragrance: fresh tobacco, jasmine flower, dried fruits, earthy notes
Flavor: strong floral notes, jasmine flower, smokey undertones
➤ 6 g – 2 servings
5. 老叢八仙 Lao Cong Ba Xian - "Eight Immortals Dancong" from a 200 y.o. tea tree
Fragrance: creamy, toasty
Flavor: juicy-sweet, berries, flower honey with strong, floral mouthfeel
(Our advice: Go for short, 15-20 seconds infusions!)
➤ 6 g – 2 servings
6. 柚花香 You Hua Xiang - "Pomelo Flower Fragrance”"
Fragrance: floral and citrus notes
Flavor: Mellow and toasty, with an intense fruitiness, honey-like sweetness and a bright, citrusy tartness reminiscent of yuzu. The aftertaste is deep and lingering, with soft, peachy waves.
➤ 6 g – 2 servings
7. 貢香 Gong Xiang - "Citrus Aroma Dancong"
Fragrance: strong floral fragrance, red current
Flavor: citrus fruits,tropical fruity notes, gentle and mild, with forest fruity aromas
➤ 6 g – 2 servings
8. 大烏叶 Da Wu Ye - "Large Dark Leaf Dancong"
Fragrance: dark and sweet, fruity, with cherry and dried prune notes
Flavor: floral and smooth, with dominant peach, mango and passion fruit notes
➤ 6 g – 2 servings
9. 東方紅 Dong Fang Hong - "Eastern Red Dancong"
Fragrance: sweet, fruity aroma
Flavor: Toasty and gently fruity—like fresh toasted bread spread with sweet jam. The aftertaste is complex, balancing sweetness with a hint of spiciness and soft gardenia flower notes.
➤ 6 g – 2 servings
10. 宋種 Song Zhong - "Dancong from an ancient, over 200 y.o. tree"
Fragrance: sweet and earthy
Flavor: complex, and sophisticated flavor, with slightly sweet, floral, and woodland notes
➤ 6 g – 2 servings
The ten 6 g (2 servings) teas come in an elegant paper gift box.
Total net weight of tea: 60 g / 2.1 oz
Place of origin: Feng Huang Zhen, Chaozhou City, Guangdong Province
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Item code: TCH116
Origin: Guangdong Prov., CHINA
Ingredients: oolong tea
Best before: JAN / 2027
Dimensions: 12 x 23 x 11 cm
The customs duties do not belong to our competence. It may occur that duties have to be paid on receipt of the parcel. About the current rates of customs duties in your country please contact local authority. To learn about international shipping, read more here.
Posting time can vary due to the manufacturers capacity, Japanese national holidays, as well as natural disasters or accidents, etc., and we can not guarantee posting dates.
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| 3 g 0.1 oz 0.7 US tsp |
95°C 203°F |
100 ml 3.4 fl oz 100 cc |
30 sec.~ |
STEP 1) Warm your teapot
Pour boiling water into a gaiwan or teapot, let it sit for a little while, then discard all the water.
STEP 2) Rinse
Fill your pot with tea leaves in a 3 g / 120 ml ratio, pour boiling water on them and discard the water right away. (You can skip this step, and make the first infusion a little longer, about 30 sec.)
STEP 3) Brew
Pour boiling water on the tea leaves again and brew for 30 seconds.
STEP 3) Serve
Pour the tea into a pitcher, and then into cups.
STEP 4) Brew again
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from cooking.

