How does the green coffee name relate to Phoenix Dancong oolong tea and its brewing?
Phoenix Dancong is a Guangdong oolong tea made from specific tea tree varieties in southern China, known for honey sweetness and strong floral aroma. It is semi-oxidized, sitting between non-fermented green tea and fully fermented black tea. Authentic 500-gram lots vary widely in price by grade and harvest, and the tea is brewed in a gaiwan or teapot to balance tannin bitterness with the sweet liquor.
Production follows picking, withering, rolling, fixing, curling, baking and roasting. Though the green coffee name applies to a different plant, the processing logic of controlled oxidation and heat is comparable. The She ethnic legends of Phoenix Mountain and the name Wulong (Black Dragon) shape the tea's story. For brewing, use short infusions and adjust leaf amount and water temperature, much as with a hand poured coffee method.
Phoenix Dancong, as the representative of Guangdong oolong, is famous for its natural honey charm and intense floral aroma. Starting from the basic definition of oolong tea, this article traces the historical origins and She ethnic legends of Phoenix Dancong, explains in detail the complete production processes of picking, withering, rolling, fixing, curling, baking, and roasting, and explains how to properly brew it using a gaiwan or teapot so that the slight bitterness of tannins and the sweet fragrance of the tea liquor reach a balance. It will also answer the price range of 500 grams of authentic Dancong oolong tea, helping coffee and tea drinkers fully understand this precious tea.
In the landscape of Chinese tea, Dancong oolong tea has almost no rival for its rich aroma. Even if you have not yet personally tasted this fascinating aromatic tea, you may as well join us in getting to know it.
What is oolong tea? Oolong tea is a semi-oxidized tea, with a degree of oxidation between non-fermented green tea and fully fermented black tea. This type of tea can only be made from the fresh leaves of specific tea tree varieties within specific geographical regions. Phoenix Dancong is an oolong tea produced in Guangdong Province in southern China. However, Dancong oolong truly became popular in China only after the 1980s. We can also divide oolong tea into four major categories: Tieguanyin from southern Fujian, Wuyi rock tea from northern Fujian, Taiwanese oolong, and Guangdong Dancong oolong.
This story begins with the She ethnic minority of China. The She people are believed to have originated in Phoenix Mountain in Guangdong, and this place is now also regarded as the birthplace of oolong tea. The legend comes from a myth of the She ancestors—a dragon-dog being who had a family and a princess. This mysterious creature died after tripping over a vine, and the vine was actually its transformed brother, named Wulong (Black Dragon), from which oolong tea got its name. As a result, Wulong transformed again into a new form—a tea tree—to support the family of its deceased brother. Although the She people later migrated to other provinces in China, it is estimated that 260 of them still live in Phoenix City. Another legend tells of a phoenix bird that once lived on Phoenix Mountain and provided tea leaves as food for the unfortunate last emperor of the Song Dynasty. The oldest tea tree on Phoenix Mountain is about 700 years old and is said to be a descendant of the original Song Dynasty "bird-beak tea tree." Today, this ancient tea tree has become a popular tourist attraction.
The production method of Dancong oolong tea: Picking—only the most tender tea leaves are selected. Withering—the tea leaves are withered for several hours in direct sunlight, then moved to a cool place to continue withering. Rolling—the tea leaves are shaken to lose more moisture. Traditionally, the leaves were shaken by hand in woven bamboo baskets, but today mechanical methods are used, about 5 times per hour. Fixing—the tea leaves are quickly stir-fried in a hot wok, a step essential for removing the grassy taste of green tea. Curling—the tea leaves are rolled into their signature twisted shape. Baking—the tea leaves are spread evenly and baked until dry. Roasting—the tea leaves need to be roasted over charcoal for 10 hours, so many darker oolong teas carry a slight roasted note.
So what makes oolong tea taste as sweet as honey? And what gives it that unique aroma? Oolong tea never has added flavoring; its aroma comes entirely from the tea tree variety itself, which is exactly why it is so precious. Be careful of teas containing other unnecessary ingredients. Pure tea should contain only tea leaves (in some cases fruit or flowers may be included), and should not contain artificial flavoring.
How to brew oolong tea? Interestingly, the brewing method of gongfu tea originated in Chaozhou City, Guangdong Province, not far from Phoenix Mountain. Dancong oolong usually has a base note of tannins and slight bitterness, which is precisely what makes it favored. When brewed properly, these flavors harmonize perfectly with the aroma and sweetness of premium Dancong oolong. When brewing oolong tea, after pouring 195°F water into a gaiwan or teapot, the brewed tea liquor should be poured out immediately. Of course, the vessel should be filled with tea leaves. A gaiwan requires about 6 grams of tea leaves. After the first few infusions, begin increasing the steeping time by 5 to 10 seconds each time.
The above content is compiled by CoffeeHunters, a coffee news website.
