Guangdong Oolong Tea Collection: 6 Historical Flavors for Tea Lovers 100g

This rare tea is crafted in the ancient village of Shiguping—one of the few ethnic minority villages in Fenghuang Town that still preserves the traditional methods of oolong making. It’s made from an original, heirloom oolong variety that survives only in this village. The result is a uniquely complex tea with a deep, slightly aged flavor—similar to a raw pu-erh that’s been stored for over 5 years, but smoother and gentler on the palate. It's also well-suited for long-term aging.

This tea represents the ancestral form of Phoenix Dancong—made from the original Fenghuang Shuixian cultivar using the earliest known processing methods. Back then, techniques like the “yaoqing” (bruising or shaking) step weren’t yet emphasized, making this tea a living history of both variety and craft. The flavor is rich and deep, with a more mellow, integrated aroma compared to modern Dancongs. If you want to experience where Phoenix Dancong began—this is it.

Harvested from the very same village where the mother tree of Mi Lan Xiang originates, this tea is made from an authentic Phoenix Honey Orchid cultivar. Most Mi Lan Xiang teas on the market today actually come from the more common Lingtou variety. This one is special—grown at an altitude of around 1,000 meters and picked from 40-year-old trees. The high elevation and pure lineage give it a vibrant, naturally sweet flavor with layered floral notes.

This high-mountain Duck Sht Dancong comes from Dingdongjiao, a village right next to the original mother tree village (Pingkengtou). The terroir and cultivar are nearly identical, but since it’s not grown in the mother tree village itself, it offers much better value without compromising on quality. Most Duck Sht trees are still relatively young—this tea is picked from trees around 20–30 years old, grown at about 1,000 meters elevation. The flavor is rich, floral, and unmistakably true to type.

Lingtou Dancong is a highly aromatic cultivar originally selected and developed after the Phoenix Shuixian variety was introduced to Raoping in Chaozhou. Often referred to as “Raoping Mi Lan Xiang,” this is the type of Honey Orchid Dancong you’ll most commonly find on the market today. It’s a true everyday favorite, known for its approachable flavor, rich honeyed sweetness, and excellent value for its quality.

From the misty mountains of Dapu in Meizhou, Guangdong, Xiyan Oolong is a beloved local tea sometimes referred to as “Lingnan Rock Tea.” Made from a regional heirloom variety known as the Xiyan group cultivar, the trees are about 40–50 years old. Compared to typical Phoenix Dancong, Xiyan Oolong has a slightly stronger roast and deeper oxidation—though not as intense as Wuyi rock teas. As a high-mountain and Zen-style tea, it offers a distinctively earthy, balanced profile with real character.