Ya Shi Xiang

Soil, processing method, season of harvest, and generations of hybridization/mutation from original cultivars all give birth to a wide variety of Dan Cong oolongs from Phoenix Mountain. Tea leaves plucked from different trees will produce different flavors, even if the processing methods or techniques were the same. The name of various Phoenix Dan Cong oolongs was given based on the flavour of tea leaves produced from its original tree. With this Dan Cong, we love the fruity flavors and sparkling mouthfeel: Spring tea at its best. We suggest experimenting with fewer leaves in a gongfu pot with water around 185 degrees F, because it’s a full-bodied yet delicate tea that you don’t want to overbrew.