Chinese Tea Leaf Wudong Dancong Phoenix Dancong Tea Oolong Tea Dancong Sampler

Dancong Tea Sampler 单从茶样

It's a Dancong - a dramatically aromatic type of oolong from Phoenix Mountain (鳳凰山) in Chaozhou. These oolongs are often described as "drinkable perfume".

The tea grows in a biodiverse environment with mineral-rich soils, which translates to extra layers and complexity in the flavor of the tea.

Origin: Wudong Mountain, Chaozhou, China
Cultivar: sub-cultivar Duck Shit
Elevation: over 1000m
Oxidation: ⦿⦿⦿○○
Medium roasted                                                                                                        Production time：2024 Spring Tea                                                                                    
net weight：125g                                                                                                              Tea making process: traditional process of carbon roasting
Taste: alcohol and sweetness

One box includes 8gx8 sachets, a total of 64g， all properly charcoal roasted and individually packed in heat-sealed satchels.

In the set： Big Dark Leaf Dancong Tea          大乌叶单丛茶 8g x1
Wudong Duck Shit Dancong Tea                   乌岽鸭屎香单从茶 8g x1
Wudong Honey Orchid Dancong Tea            乌岽蜜兰香单从茶 8g x1
Honey Orchid Dancong Tea                           蜜兰香单丛茶 8g x1
Osmanthus fragrant Dancong Tea                 桂花香单从茶 8g x1
Almond Scented Dancong Tea                       杏仁香单从茶 8g x1
Special Dawuye Dancong Tea                        特制大乌叶单从茶  8g x1
Yellow Twig Dancong Tea                               黄枝香单从茶 8g x1

Lin Bugao led the team to select and produce this Dancong tea. The tea has a very rich aroma, a long aftertaste, and the honey aroma of orchids.

Lin Bugao is an outstanding tea-making master and a national-level senior tea critic. In the past 30 years, he has devoted himself to studying Phoenix tea and spared no effort to promote tea culture. He has won many awards in provincial, national and international tea quality competitions:
Won the gold medal in the 6th, 7th, 8th, and 9th International Famous Tea Quality Competition (for four consecutive years)
Won the special gold medal in the 10th International Famous Tea Quality Competition.
Won the first prize in the 7th, 9th, and 10th "China Tea Cup" National Famous Tea Quality Competition.
Won the special prize in the 8th and 12th "China Tea Cup" National Famous Tea Quality Competition.
Won the gold medal in the 11th "China Tea Cup" National Famous Tea Quality Competition.
Won the special prize and gold medal in the third "National Drink Cup" National Famous Tea Quality Competition.
Won the first prize and special prize in the first and second "National Drink Cup" National Famous Tea Quality Competition.
Won the Five-Star International Tea King Award in the Chinese, Japanese, and Korean Star Tea King TV Open.
Won the special gold medal in the National Famous Tea Quality Competition at the China International Tea Expo.
Won the special gold medal in the 7th and 10th Guangdong Province Famous Tea Quality Competition.
Won the gold medal in the 8th, 9th, and 10th Guangdong Province Famous Tea Quality Competition.
Won the Gold Medal of the 3rd National Famous Tea Quality Competition of China Tea Guangzhou (International)
Won the Tea King Award in the first Tea Culture Tea King Competition in Guangdong Province.
Won the Guangdong Provincial Tea Culture Research Association’s Famous Tea Competition Gold Medal and Special Gold Medal.
Won the special gold medal in the 12th Tea Quality Competition of Guangdong Province's "Guangdong Tea Cup".
Won the title of "Guangdong's Top Ten Good Spring Teas" for two consecutive terms (2018-2019)
Won the Bit Award for Famous and Excellent Tea in Fenghuang Town, Chaoan District, Chaozhou City (seven consecutive years)

Brewing suggestions
1. It is better to use natural mineral water, traditional "Kung Fu Tea" tea set, one covered bowl and three tea cups (it is better to use bone china for the tea set)
2. Water temperature: 95-100 degrees Celsius. The boiling water must be kept warm to prevent the tea from losing fragrance and taste, and becoming intolerable to brewing.
3. The amount of tea leaves is generally 7g-10g (2/3 of the tureen capacity), whichever is more personal taste.
4. Lift the pot and pour the tea at high pressure, along the edge of the tureen, remembering to pour straight into the center of the tea leaves.
5. The first step is to wash the tea, scrape and rub it to remove impurities contained in the tea leaves.
6. The second bubble starts to produce soup. The first to eighth bubbles all take 1-3 seconds to produce soup. The above ones are extended to 5-8 seconds.
7. Every time you brew tea, be sure to drain the bowl to prevent the tea from soaking into the tea base and making the next brew taste bitter.
8. Smell the aroma of the tea first, then taste the tea, then evaluate the flavor of the tea and reflect on it.

These are just guidelines. As we always say, it’s best to experiment with a range of temperatures and leaf-to-water ratios to understand the tea and your own taste preferences.

P.S Can you please provide me with your phone number when you place the order, it‘s important for delivering the package, thank you in advance :)