What Is the Green Coffee Name Behind Phoenix Dancong Tea?
Phoenix Dancong is a famous oolong tea from the Phoenix Mountain area of Chaozhou, Guangdong, not a coffee at all. Its name refers to single-plant selection: farmers pick and process one exceptional tea tree separately, which over time produced many aroma types such as Huangzhi, Honey Orchid, Ginger Flower, Cinnamon, and Zhi Lan.
The growing area sits above 500 meters on the southeastern slopes of Phoenix Mountain, where forests, streams, mist, and short sunshine favor tea trees. The green coffee name question is often confused with plant origins; coffee is made from which plant is Coffea, while Dancong comes from Camellia sinensis. Brewing Dancong requires boiling water and fast pours for a clean, aromatic cup.
Phoenix Dancong is a highly aromatic famous tea among oolong teas, mainly produced in the Phoenix Mountain area of Chaozhou, Guangdong. It is known as the "perfume of teas" for its rich aroma types and prominent mountain charm. Its formation stems from the tradition of single-plant selection and single-plant picking and processing: excellent tea trees are harvested and made separately, and over time many aroma types have formed. This article begins with the production environment, origin of the name, and quality characteristics of Phoenix Dancong, then moves on to the key points of daily brewing: leaf placement, rinsing, and pouring out the liquor must all be quick, and the water temperature must be kept at a boil, so that a tea liquor that is neither bitter nor astringent and has a high, uplifting aroma can be obtained. The article also retains related recommendations from the Front Street Coffee brand, making it easy for coffee and tea drinkers to learn more.
Phoenix Dancong is an outstanding famous tea among oolong teas. Its production area is mainly concentrated on the southeastern slopes of Phoenix Mountain, known as the "roof of Chaoshan," distributed across Wudong Mountain, Wubi Mountain, Zhugan Mountain, Dazhi Mountain, Wanfeng Mountain, Shuangbi Mountain, and other areas in northeastern Chaozhou above 500 meters in elevation. There, forests are dense, streams flow continuously, clouds and mist linger year-round, rainfall is abundant, and sunshine is relatively short. These conditions provide an ideal environment for tea tree growth. It is precisely for this reason that Phoenix tea has excellent quality and is famous for its distinct and diverse aroma types, and is often described as the perfume of teas. Among them, the more representative aroma types include Huangzhi Aroma, Honey Orchid Aroma, Ginger Flower Aroma, Cinnamon Aroma, Zhi Lan Aroma, Magnolia Aroma, Jasmine Aroma, Almond Aroma, Pomelo Flower Aroma, Osmanthus Aroma, and others.
The Origin of Phoenix Dancong Tea
Phoenix Dancong is also called Phoenix tea and belongs to oolong tea. It is mainly produced in Phoenix Mountain, Chaozhou City, Guangdong Province. After a certain tea tree has been cultivated by tea farmers for multiple generations and confirmed to have a unique and excellent fragrance, it is then harvested and processed as a single plant; this tea tree is called a Dancong tea tree, and the tea made from its fresh leaves is called Dancong tea. Phoenix Dancong is the collective name for many high-quality Dancong teas.
Characteristics of Phoenix Dancong Tea
Appearance
The strips are thick and strong, even, straight, and upright, yellow-brown in color, glossy and lustrous, with cinnabar-red spots; after brewing, the clear fragrance is long-lasting, with a unique natural orchid fragrance, and the taste is rich, mellow, fresh, and brisk, moistening the throat and returning sweetness.
Liquor Color
The liquor color is clear, yellow, and bright; the edges of the brewed leaves are cinnabar red, and the leaf centers are yellow and bright. It has long been known for "green leaves with a red border" and possesses a unique mountain charm.
How to Brew Phoenix Dancong Tea
The biggest feature of brewing Dancong tea can be summed up in one word: "quick": quick leaf placement, quick rinsing, and quick pouring out of the liquor.
1. The amount of Dancong tea placed should generally be controlled at 6-7 parts full of a gaiwan. After the water boils, rinse the cup and warm the bowl, then add the tea. The amount of water should follow the amount of tea, just enough to cover the surface of the tea. Rinse the tea twice, and after each infusion, drain it thoroughly without leaving any tea liquor.
2. Dancong tea should also be poured out quickly. After the first 5 additions of water, pour out the liquor after 2 to 3 seconds; after the 10th infusion, this can be extended by 5 to 8 seconds. Keep the water boiling, and it can be brewed more than a dozen times or more. Tea liquor brewed this way is neither bitter nor astringent and is best for drinking.
3. A very important point in the brewing process is that the water must be kept boiling and must not become stagnant. In addition, after the third infusion, the tea bowl can be given a turn.
4. Basic essentials:
① For rinsing the tea, it is best to use the gaiwan lid to roll the tea so that it turns in circles and moves;
② Each time, the tea in the gaiwan should be drained dry to avoid leaving residual tea;
③ Likewise, do not leave residual tea in the fairness cup. It should be fully distributed or poured away and must not be mixed with the next infusion. Only with proper method can you have the best experience. If you cannot adjust it, brew it a few more times and you will become proficient, following your feel. Use lack of bitterness and astringency as the standard, and control the strength yourself.
The above content is compiled by CoffeeHunters, a coffee news website.
