How do origin and the roasting process split these oolongs?

Taiwan Oolong tea and Phoenix Dancong are both oolong, yet they differ in origin, tea tree variety, production technique and fermentation level, so their aromas and tastes diverge. Taiwan Oolong comes from five regions including the high mountain areas above 1,000 meters, where the tea develops a pronounced throat rhyme.

Phoenix Dancong is concentrated on Phoenix Mountain in Chaozhou, Guangdong, where warm, humid conditions and large day-night temperature swings produce a mountain rhyme. Taiwan Oolong spans light, medium and heavy fermentation, while Phoenix Dancong uses medium fermentation with equal emphasis on shaking green and rolling, a different path through the roasting process and related steps.

Although Taiwan Oolong tea and Phoenix Dancong both belong to the oolong tea category, they present completely different aromas and tastes due to differences in origin environment, tea tree varieties, production techniques, and fermentation levels. This article will compare them from three dimensions: origin, tea tree varieties, and craftsmanship. It will provide a detailed introduction to the main tea tree varieties of Taiwan Oolong tea, such as Qingxin Oolong, Jinxuan, and Cuiyu, as well as representative varieties of Phoenix Dancong, including Songzhong No. 1, Songzhong Baxian, and Ginger Flower Fragrance. At the same time, it will analyze the range of light, medium, and heavy fermentation in Taiwan Oolong, as well as the craftsmanship characteristics of Phoenix Dancong's medium fermentation and equal emphasis on shaking green and rolling. Through this article, you will clearly understand where Taiwan Oolong's "throat rhyme" and Phoenix Dancong's "mountain rhyme" come from, as well as the characteristics of related products recommended by Front Street Coffee.

Taiwan Oolong tea and Phoenix Dancong both belong to the broad category of oolong tea, but the two have obvious differences in origin, tea tree varieties, production techniques, and fermentation levels, so their aromas and tastes each have unique characteristics.

1. Different origins

Taiwan Oolong tea is mainly produced in five major regions: the Taoyuan-Hsinchu-Miaoli area in northern Taiwan, central and southern Taiwan, eastern Taiwan, and the high mountain tea areas. The so-called high mountain tea areas refer to tea-producing zones in Taiwan Province with an altitude of more than 1,000 meters, such as Alishan, Yushan, Xueshan, the Central Mountain Range, and the Taitung Mountain Range. Tea produced in these places has a prominent "throat rhyme."

Phoenix Dancong, on the other hand, is concentrated in the Phoenix Mountain area of Chaozhou City, Guangdong Province. The local climate is warm and humid with abundant rainfall. Most tea trees grow in mountainous areas above 1,000 meters in altitude, where clouds and mist linger year-round and the temperature difference between day and night is obvious, thus forming a distinctive "mountain rhyme."

2. Different tea tree varieties

The tea tree varieties of Taiwan Oolong tea include Qingxin Oolong, Qingxin Dafang, Yingzhi Hongxin, Jinxuan, Cuiyu, Sijiqing, Qingxin Ganzi, Tieguanyin, Wuyi, Tai Tea No. 7, Tai Tea No. 8, Tai Tea No. 12, Tai Tea No. 17, and others. Among them, Jinxuan tea is most notably characterized by a rich natural "milky fragrance"; Sijichun has a fresh and strong aroma; Cuiyu tea shows a strong wild fragrance; Qingxin Oolong is known for its fresh aroma and sweet, mellow taste.

The tea tree varieties of Phoenix Dancong include Songzhong No. 1, Songzhong Baxian, Songzhong Dongfanghong, Songzhong Zhilanxiang, Songzhong Mixiang Dancong, Baxian Dancong, Ginger Flower Fragrance Dancong, Hagulou Dancong, Milanxiang Dancong, Huangzhixiang Dancong, Yulanxiang Dancong, Guihuaxiang Dancong, Ermao Zhilanxiang, Baiye Dancong, Wuye Dancong, Duck Shit Fragrance Dancong, Almond Fragrance Dancong, and others. Among them, Songzhong No. 1 is the oldest surviving tea tree in the Phoenix tea area. The finished tea has heavy, tight, and compact strips, a dark brown and glossy color, a golden-yellow liquor color, a rich aroma, a mellow taste, a unique cong rhyme, and a strong returning sweetness. Songzhong Mixiang Dancong has an obvious sweet potato "honey taste," with a high, sharp, and lasting honey fragrance accompanied by floral notes. The taste is rich and refreshing, with a prominent "honey rhyme" and strong returning sweetness. Ginger Flower Fragrance Dancong is also called "Tongtianxiang Dancong." The finished tea has a rich and lasting natural ginger flower aroma, a strong and refreshing taste, an obvious ginger flower "special rhyme," and a sweet, smooth aftertaste.

3. Production techniques and fermentation levels

The fermentation level of Taiwan Oolong spans a wide range, including light fermentation, medium fermentation, and heavy fermentation. In terms of technique, it is made using fermentation and ball-rolling methods. After withering, it is immediately pan-fired, and the appearance is curled into ball shapes. Baozhong tea belongs to light fermentation, with a fermentation level of 8%–10%. Its color tends toward green, the liquor color is yellow and bright, and the taste and mouthfeel are close to green tea, but it retains the unique aroma and rhyme of oolong tea. Dongding Oolong, high mountain oolong, and others belong to medium fermentation, with a fermentation level of 15%–25%. The appearance is tightly compacted dark green balls, the aroma shows floral notes, the taste is smooth, sweet, and mellow, the throat rhyme is good, and it carries a special mountain-head charm. Oriental Beauty, also known as Baihao Oolong, Yafeng tea, Pengfeng tea, Champagne Oolong, or Five-Color Tea, belongs to heavy fermentation, with a fermentation level of 50%–60%. Its appearance has connected branches and leaves with visible white tips, the liquor color is amber, it carries honey fragrance or ripe fruit fragrance, and the taste is sweet and mellow.

Phoenix Dancong belongs to medium fermentation. In production, shaking green and rolling are equally emphasized. The dry tea strips are tight, sturdy, uniform, and straight, with a yellow-brown color, glossy oiliness, and vermilion red spots. The overall processing characteristics are the same as Wuyi rock tea, except that part of the roasting process is relatively lower in fire. The liquor color is clear and yellow-bright, the taste is rich and refreshing, the edges of the brewed leaves are vermilion red, and the leaf centers are yellow-bright.

Overall, Taiwan Oolong tea has a sweet and mellow taste with an obvious "throat rhyme"; Phoenix Dancong has rich aroma types and a unique "mountain rhyme." Each has its own strengths and distinctive features.

The above content is compiled by CoffeeHunters, a coffee news website.