Buying Guide-Explore Fenghuang Dancong Tea

Fenghuang Dancong 10 Aromas Collection 

Discover the essence of Chinese Gongfu tea culture with this unique Fenghuang Dancong oolong tea set, featuring 10 distinct natural aromas like Jasmine, Gardenia, Honey Orchid, and more. Known as the "perfume of tea," this collection showcases the diverse flavors created by different tea bush varieties from Fenghuang Town, the heart of Dancong tea production.

Whether you’re a fan of fragrant teas, a Gongfu tea enthusiast, or simply curious about the rich aromas and flavors of oolong tea, this set offers a sensory journey you won’t forget. Beautifully curated, it’s an ideal gift for tea lovers who appreciate authentic, aromatic, and high-quality teas.

What is Fenghuang Dancong tea?
Fenghuang Dancong tea is a type of oolong tea, which is selected and bred from the Fenghuang Shuixian group. Each individual plant has its own unique shape and variety, forming its own product line, hence the name "Dancong," which means "single bush" or "single strain." This tea is mainly characterized by its ability to withstand multiple infusions, its strong aftertaste, and its high, lingering aroma. It's known as the most fragrant oolong tea due to its distinctive fragrance. Based on different aromatic types, Fenghuang Dancong is divided into various scented categories.

The product includes:
Fenghuang Dancong Oolong Tea（Huang Zhi Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Orchid Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Honey Orchid Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Magnolia Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Ginger Flower Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Osmanthus Aroma）2*5g
Fenghuang Dancong Oolong Tea（Cinnamon Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Almond Fragrance）2*5g
Fenghuang Dancong Oolong Tea（Night-scented Stock）2*5g
Fenghuang  Dancong Oolong Tea（Jasmine Fragrance）2*5g

Origin: 

Fenghuang Town, Chaozhou City, Guangdong Province.

Introduction to the Top 10 Fragrance Types of Fenghuang Dancong Tea
Fenghuang Dancong Oolong Tea（Huang Zhi Fragrance）:A high-quality single bush tea with a natural gardenia fragrance.
Fenghuang Dancong Oolong Tea（Orchid Fragrance）:Features the aroma of orchids, fresh and subtle.
Fenghuang Dancong Oolong Tea（Honey Orchid Fragrance）:The most popular type, known for its strong honey flavor combined with orchid fragrance, hence the name Milan.
Fenghuang Dancong Oolong Tea（Magnolia Fragrance）: Fresh and elegant, with the aroma of magnolia flowers.
Fenghuang Dancong Oolong Tea（Ginger Flower Fragrance）:Also known as 'Penetrating Heaven Fragrance', named for the uplifting ginger flower scent when the tea is brewed.
Fenghuang Dancong Oolong Tea（Osmanthus aroma）: Reminiscent of osmanthus flowers, sweet and lingering.
Fenghuang Dancong Oolong Tea（Cinnamon Fragrance）: Named for the tea's flavor that resembles the taste of cinnamon, a traditional Chinese medicine.
Fenghuang Dancong Oolong Tea（Almond Fragrance）:Also known as 'Sawtooth', named for the serrated edges of the leaves, with a distinct almond aroma.
Fenghuang Dancong Oolong Tea（Night-scented Stock）: Night-scented Stock Dancong is famous for its unique evening fragrance and flavor. It's mainly produced in Fengxi Dan Lake, Fenghuang Town, and is quite rare.
Fenghuang Dancong Oolong Tea（Jasmine Fragrance）: A unique fragrance type with the scent of jasmine flowers, refreshing and delightful.

Brewing Tips
Recommended Method: Traditional Gongfu style.
Best Teaware: White porcelain gaiwan or Yixing clay teapot.
Tea-to-Water Ratio: Use 5g of tea for 100ml of water.
Water Temperature: 212℉ (100℃).
Steeping Times:

First rinse: Quick pour, discard the rinse.
2nd–5th infusions: Steep for 6–8 seconds.
6th–10th infusions: Steep for 10–15 seconds.
Brewing Durability: Authentic Dancong from Chaozhou's Fenghuang region can be steeped 12–15 times.
Technique: Pour water along the edge of the gaiwan in a steady stream. Tilt the lid slightly to leave a small gap to prevent over-steaming.

Seasonality of Oolong Tea

Oolong tea can be harvested in all four seasons: spring, summer, autumn, and winter. However, Wuyi rock tea is only harvested in the spring. Oolong teas picked in the midday usually have the most pronounced aroma. Summer teas are mostly used in milk tea and are less common in loose leaf tea markets.

Spring teas tend to grow slower, resulting in higher levels of amino acids and tea polyphenols, with a lower ratio of phenols to amino acids. However, due to the frequent rainy weather in tea-growing areas like Fujian and Guangdong, spring teas may have less aromatic compounds than autumn or winter teas. Therefore, autumn and winter oolongs tend to have a stronger aroma. Winter oolongs, in particular, may even have a crisp, cold-like fragrance. Spring oolongs, on the other hand, tend to be richer in substances, offering a sweeter and fresher taste.

This product features three different seasonal Duck Shit Aroma teas from the same tea master in Hutou Village, Fenghuang Town. The oxidation and roasting levels are different for each, as oolong tea is all about adjusting to the leaves' conditions. Winter leaves are thinner, so oxidation and roasting are usually lighter. Try these three teas to see if you can notice the flavor differences between the seasons.

Products Included:

• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Spring) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Autumn) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong(Winter) 20g

Origin：

• Hutou Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China

Master Blender：

• Lin Shupeng

Processing Time：

• November 20, 2024

Best Before Date：

• 36months

Tea Variety：

• Ya Shi Xiang (Duck Shit) Dan Cong variety

Altitude：

• 300-400 meters

Soil Type：

• yellow soil

Oxidation Level：

•  Medium oxidation (40-50%)

Roasting Level：

• Spring: Two roasts, medium fire, around 100°C (212°F)
  Autumn: Two roasts, medium fire, around 100°C (212°F)
  Winter: One roast, light fire, around 80°C (176°F)Very light roast, 70-80°C (158-176°F)

Roasting Method (Charcoal or Electric)：

• charcoal briquetting

Brewing Recommendations：

Chinese-Style Oolong Brewing

• Teaware: Gaiwan or clay teapot
• Water Temp: 212°F (100°C)
• Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
• Steep Time: 15 sec (1-3 steeps), add 5-10 sec after
• Re-Steep: Up to 7 times

Western-Style Oolong Brewing

• Teaware: Teapot, infuser, or French press
• Water Temp: 212°F (100°C)
• Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
• Steep Time: 3-5 minutes
• Re-Steep: Up to 3 times, adding 1minutes each time

Should You Really Buy High-Altitude Tea? This Product Might Help You Decide

High-altitude tea is grown in regions with big temperature differences between day and night, cooler temperatures, and frequent cloud cover. These conditions slow down the tea’s growth, keeping the leaves tender and rich in amino acids. This results in teas that are naturally sweeter, fresher, and more aromatic. High-altitude teas are perfect for light to medium oxidation and roasting levels. Examples of high-altitude oolongs include Taiwan High Mountain Tea and Phoenix Dan Cong.

Low-altitude teas, on the other hand, generally have higher levels of tea polyphenols, but tend to have a weaker aroma and lower endurance for multiple infusions.
This product features three Duck Shit Oolong teas, all crafted by the same tea master in Fenghuang Town with similar oxidation and roasting levels. The only difference is the altitude where they were grown, making it easy to compare how altitude affects the tea's flavor.

Products Included:

• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (Low-Mountain) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (Medium-Mountain) 20g
• Ya Shi Xiang (Duck Shit) Dan Cong Oolong (High-Mountain) 20g

Origin：

• Lower Hill:Hutou Village, Fenghuang Town, Chaozhou City, Guangdong Province, China
• Middle Mountain:Fengxi Reservoir, Fenghuang Town, Chaozhou City, Guangdong Province, China
• High Mountain:Dongjiao Village,Fenghuang Town,Chaoan District,Chaozhou City,Guangdong Province,China

Master Blender：Lin zhiqiang

Processing Time：June 2023

Best Before Date：36 months

 Tea Variety：Ya Shi Xiang variety

Altitude：

• Low-Mountain：300-400 meters
• Medium-Mountain：600 meters
• High-Mountain：800-900 meters

Soil Type： yellow soil

Oxidation Level：30-40%

Roasting Level：

• Low-Mountain：Two roasts, medium-light fire (95-105°C / 203-221°F)
  1st roast: June-July 2023，2nd roast: After Mid-Autumn Festival 2023
• Medium-Mountain：Two roasts, medium-light fire (95-105°C / 203-221°F)
• High-Mountain： Three roasts, medium-light fire (95-105°C / 203-221°F)，1st roast: June-July 2022，2nd roast: After Mid-Autumn Festival 2022，3rd roast: After Chinese New Year 2023

Roasting Method (Charcoal or Electric)：charcoal briquetting

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 190-200°F (88-93°C)
Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3-5 minutes
Re-Steep: Up to 3 times, adding 1-2 minutes each time

This product is a pre-sale item and is expected to ship in August.
Please take note before placing your order.

A Journey of Fire and Technology
"For centuries, Chinese oolong tea masters have debated: the slow dance of charcoal fire or the precision of electric heat? This kit invites you to explore two roasting philosophies through Phoenix Dancong and Wuyi Rock Tea – one shaped by ancestral wisdom, the other refined by technology."

Product Contains:
Charcoal-Roasted Wuyi Rougui* 20 g
Electric-Roasted Wuyi Rougui* 20 g
Charcoal-Roasted Mi Lan Xiang Dancong* 20 g
Electric-Roasted Mi Lan Xiang Dancong* 20 g

Product Information (Wuyi Rougui)
Type: Semi-Rock (Ban Yan)
Origin: Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
Altitude: 400m
Producer: Chen Hui
Processing Timeline: Maocha: April 2024; Initial Roasting: August 2024; Final Roasting: November 2024

Product Information (Mi Lan Xiang Dancong)
Origin: Fengxi Village, Fenghuang Town, Chaozhou City, Guangdong Province, China
Altitude: 600–800m
Tree Age: ~30 years
Producer: Lin Zhiqiang
Processing Timeline: Maocha: April 2024; Initial Roasting: August 2024; Final Roasting: November 2024

Charcoal Roasting: The Art of Traditional Oolong
Charcoal roasting is the soul of traditional oolong tea. Using slow, low heat from wood like longan or lychee, it transforms the leaves, creating a rich flavor profile with caramel sweetness, mineral notes, and a smoky depth.
This method is perfect for Wuyi Rock Tea and Phoenix Dancong, turning grassy flavors into smooth, complex profiles and bringing out caramel and fruit-like sweetness.
Compared to modern electric roasting, charcoal roasting offers:
Better texture — glossy dark brown leaves vs. greenish-brown
Richer aromas — smoky and natural tea fragrances vs. a single roasted flavor
More infusions — over 8 brews vs. 5
Longer shelf life — improves over 5+ years vs. needing to be consumed within the year
Despite challenges like higher carbon emissions, charcoal roasting is essential for high-end oolong, much like oak barrels for fine wine. It elevates tea from "fresh leaves" to a living, evolving art.

Electric Roasting: The Modern Approach to Oolong Tea
Electric roasting is a key technique in modern oolong tea production, offering significant advantages in efficiency and consistency. Using electric heating elements, the temperature is precisely controlled between 70-130°C, with roasting time typically ranging from 2-5 hours. This process improves production speed compared to traditional charcoal roasting.
One of the standout features of electric roasting is its digital temperature control, maintaining a stable temperature within ±5°C. This eliminates the uneven heat fluctuations common in charcoal roasting, making it ideal for light-fermented oolongs that preserve fresh floral and fruity aromas.
In terms of flavor, electric-roasted teas shine with vibrant floral notes and a refreshing taste. The tea is clear and bright in color. While it lacks the rich depth of charcoal-roasted teas, it meets the demand for light, refreshing tea that modern consumers crave.

How to Brew?
Teaware: Yixing teapot (preferably zhuni clay) or thick-walled gaiwan
Water Quality: Spring water or soft water (hardness < 50 mg/L)
Tea-to-Water Ratio: 5g tea / 100ml water
Water Temperature: 100°C (boiling)
Rinse: Quick rinse with boiling water (under 5 seconds); discard the first infusion
Steeping Times:
Infusions 1–3: 15 seconds each
Infusions 4–10: Mi Lan Xiang: increase by 5 seconds per infusion
Wuyi Rougui: increase by 5–10 seconds per infusion

Maybe You’re Not a Fan of Aged Tea Trees

In both Pu-erh and oolong tea, the age of the tea tree matters. Generally, older trees are rarer, which drives up their price. The age of the trees is most significant in certain oolong varieties, like Shui Xian (including Phoenix Shui Xian, Wuyi Shui Xian, and Minbei Shui Xian).

Typically, younger tea trees contain higher levels of amino acids but lower levels of tea polyphenols and minerals. This results in teas that are sweeter and fresher, but with a lighter, less complex flavor. These teas tend to have more floral notes and are best suited for light fermentation and roasting processes.

On the other hand, older tea trees tend to have higher levels of tea polyphenols, fiber, sugars, and minerals. They’re not as restricted by processing techniques, and the resulting teas are often richer, with more prominent sweetness, a longer-lasting aftertaste, and better endurance for multiple infusions.

This product features Phoenix Shui Xian and Wuyi Shui Xian from the same origin, made with similar processes but from different-aged trees. It’s a great way to compare how tree age influences the flavor of oolong tea.

Products Included:

• Fenghuang Shuixian(Under 30 Years)
• Fenghuang Shuixian(30-70 Years)
• Fenghuang Shuixian(Over 70 Years)
• Wuyi Shuixian (Under 30 Years)
• Wuyi Shuixian (30-70 Years)
• Wuyi Shuixian (Over 70 Years)

Origin：

• Fenghuang Shuixian(Under 30 Years):Shenming Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China
• Fenghuang Shuixian(30-70 Years):Daping Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China
• Fenghuang Shuixian(Over 70 Years):Gezaiwei, Wudong Village, Fenghuang Town, Chaoan District, Chaozhou City, Guangdong Province, China.
• Wuyi Shuixian (Under 30 Years):Jingshui Village, Xingcun Town, Wuyishan City, Fujian Province, China
• Wuyi Shuixian (30-70 Years):Daan Village, Yangzhuang Township, Wuyishan City, Fujian Province
• Wuyi Shuixian (Over 70 Years):Tianxin Village, Wuyi Township, Wuyishan City, Fujian Province

Master Blender：

• Fenghuang Shuixian:Lin Jizhong,林纪中
• Wuyi Shuixian:Chen hui,陈辉

Processing Time：

• Fenghuang Shuixian:Early May 2023
• Wuyi Shuixian:May 2024

Best Before Date：

• 36months

Tea Variety：

• Fenghuang Shuixian variety
• Wuyi Shuixiann variety

Altitude：

• Fenghuang Shuixian(Under 30 Years):760 meters 
• Fenghuang Shuixian(30-70 Years):800-90 meters 
• Fenghuang Shuixian(Over 70 Years):1150 meters 
• Wuyi Shuixian (Under 30 Years):400 meters
• Wuyi Shuixian (30-70 Years):800-900 meters
• Wuyi Shuixian (Over 70 Years):500 meters

Soil Type：

• Fenghuang Shuixian:yellow soil
• Wuyi Shuixian:gravelly soil

Oxidation Level：

•  Medium oxidation (40-50%)

Roasting Level：

• Under 30 Years (Option 1): Three roasts, medium-heavy fire (110-115°C / 230-239°F)
• 30-70 Years (Option 1): Three roasts, medium-heavy fire (110-115°C / 230-239°F)
• Over 70 Years (Option 1): Three roasts, medium fire (110-115°C / 230-239°F)
• Under 30 Years (Option 2): Two roasts, heavy fire (110-115°C / 230-239°F)
• 30-70 Years (Option 2): Three roasts, light fire (95-105°C / 203-221°F)
• Over 70 Years (Option 2): Light fire, 95-105°C (203-221°F)
• (Light Fire ~ 80°C, Medium Fire ~ 100°C, Heavy Fire ~ 120°C)

Roasting Method (Charcoal or Electric)：

• charcoal briquetting 

Brewing Recommendations：

Chinese-Style Oolong Brewing
Teaware: Gaiwan or clay teapot
Water Temp: 212°F (100°C)
Tea-to-Water Ratio: 1g per 0.7 oz (20ml)
Steep Time: 10-15 sec (1-3 steeps), add 5-10 sec after
Re-Steep: Up to 7 times

Western-Style Oolong Brewing
Teaware: Teapot, infuser, or French press
Water Temp: 100°C (212°F)

Tea-to-Water Ratio: 1 tsp (2-3g) per 8 oz (240ml)
Steep Time: 3minutes
Re-Steep: 3 times, adding 1minutes each time