Introduction to Fenghuang Dancong Oolong Tea（gongfucha）

Introduction

Fenghuang Dancong is one of the rare high-aroma teas in China, known for its refined floral fragrance and diverse floral types. It has a rich, mellow flavor and unique aftertaste. Named “King of Tea Aromas,” it is distinguished by its traditional “single bush picking, single bush processing, single bush selling” method.It is one of the most famous tea drinks in China.

History of Fenghuang Dancong

Fenghuang Dancong tea originates from Fenghuang Town, named after Phoenix Mountain. Legend has it that during the late Southern Song Dynasty (1278), Emperor Bing fled south to Chaozhou. While passing Phoenix Wudong Mountain, he was thirsty and his attendants picked fresh tea leaves from the mountain. The tea leaves relieved his thirst and refreshed him, earning the tea the name “Song Tea.” The tea has been cultivated for over 900 years, with more than 3,700 ancient tea trees in Chaozhou, including a 600-year-old “Song Tea” tree.

Origin of the Name

Fenghuang Dancong tea is named after Phoenix Mountain. During the Qing Dynasty’s Tongzhi and Guangxu periods (1875-1908), to improve tea quality, people started using a “single bush picking, single bush processing, single bush selling” method. They identified and cultivated excellent single bushes, giving them specific names. At that time, over 10,000 excellent ancient tea trees were processed this way, hence the name Fenghuang Dancong.

Ten Main Flavors and Crafting Process

Flavors tea drunk

• Honey Orchid tea
• Orchid tea
• Magnolia tea
• Cinnamon tea
• Osmanthus tea
• Ginger Flower tea
• Almond tea
• Night Blooming tea
• Jasmine tea
• Yellow Branch tea
• Duck shit tea tea

Crafting Process

• Picking: Spring tea is picked by mid-June at the latest; autumn and winter tea are picked after mid-September.
• Withering: Naturally air-dried, controlling moisture loss to 10%-15%.
• Cooling: Rehydrates withered leaves, restoring leaf cell vitality.
• Firing: Involves several rounds of shaking and resting, not less than four times.
• Kill Green: Rapidly heated to stop enzymatic activity evenly.
• Rolling: Leaves are rolled to shape, with 50%-60% cell breakage.
• Drying: Baked two or more times until moisture content is 90%-94%.
• Sorting: Teas of the same aroma type are mixed evenly.
• Sifting: Removes branches and small leaves, ensuring less than 1.8% yellow leaves.
• Roasting: Roasted two or more times to achieve a 4%-5% moisture content.
• Cooling: Cool to room temperature before sealing for storage.

Authentic Kung Fu Tea Brewing Suggestions

• Amount: 5-8g per cup
• Water Temperature: 95%-100°C
• Water: Use purified or spring water
• Teaware: Ceramic or glass
• Brewing Time: 10-20 seconds

For the first two to three infusions, pour out as soon as water is added. For the 6th to 10th infusions, extend brewing time by 5-8 seconds. After the 10th infusion, adjust brewing time according to personal taste.