Phoenix Dan Cong, known as the “Perfume of Tea,” is renowned for its wide variety of aromas and unique flavor. Among Chinese tea varieties, it is celebrated for its natural floral fragrances, which are considered the most elegant and diverse. It is a rare and high-aroma tea variety with a rich, sweet, and distinctive taste, earning the title “King of Tea Aromas.”

Academician Liu Zhonghua of the Chinese Academy of Engineering once gave a classic evaluation after tasting Phoenix Dan Cong:
“Drinking Phoenix Dan Cong, the first cup is love at first sight, the second cup is unforgettable, and the third cup is inseparable.”

The picking and primary processing of Phoenix Dan Cong tea involve either manual methods or a combination of manual and mechanical production. The production process includes six steps: withering under the sun, cooling, oxidation, fixing, rolling, and roasting.

Based on the production process, Phoenix Dan Cong can be classified into over 80 varietals within ten main aroma categories, including Rou Gui (Cinnamon), Huang Zhi (Yellow Branch), and Mi Lan (Honey Orchid). The finished tea has thick, uniform, and straight strips, with a yellow-brown glossy appearance adorned with vermilion specks. When brewed, the tea exudes a lasting fragrance, offers a rich, mellow, and refreshing taste, and leaves a smooth, sweet aftertaste with a unique “mountain charm.”

Phoenix Dan Cong is admired for its beautiful shape, vibrant color, rich aroma, and sweet taste. A poem about the tea reads:
“I wish to be a guest in Phoenix Tea Mountain, rather than a drunken immortal among the apricot blossoms.”

Gong Fu Tea Brewing Method

• Water Temperature: 100°C (212°F)
• Leaf-to-Water Ratio: 7g for every 150ml
• First Infusion Time: Steep for 15-20 seconds
• Subsequent Infusions: Extend steeping time by 5-10 seconds for each round

Tips: Always preheat your teaware with boiling water to enhance the tea’s flavor profile. Completely pour out the tea after each infusion to avoid over-steeping.

Simple Tea Brewing Method

• Water Temperature: 95-100°C (203-212°F)
• Leaf-to-Water Ratio: 2.5g per 100ml
• Steeping Time: Let the tea steep for 1 to 1.5 minutes
• Subsequent Infusions: Add 20-30 seconds to each following brew

Tips: Experiment with the ratio of leaves to water to tailor the strength and flavor to your preference. A lighter taste? Reduce the steeping time. A bolder flavor? Increase it slightly.