Oolong Tea Dancong Tea Xue Pian Wulong

Xue Pian(Snow Flakes)Dancong Tea  

This amazing Dancong tea is called Snow Flakes because it has a very low yield among Phoenix Dancong teas and can only grow in Fenghuang Mountain and be produced in early winter.

Snowflakes are not snow, but tea. In ancient times, Fenghuang Mountain was very cold and it snowed in early winter. The tea leaves were covered with a thin layer of snow and looked like snowflakes, so they were called snowflakes.

Aroma: Fragrant and elegant, with an obvious floral fragrance

Tasting notes: The taste is heavy and thick, refreshing
Origin: Wudong Mountain, Chaozhou, China
Elevation: 1000m                                                                                                      Production time：2023 winter Tea                                                                                      
net weight：500g
Tea shape: Dried tea leaves: The mature tea strips are tight, thick, dark brown and oily in color.
Tea soup color: The color of the soup is golden and bright, and the taste is sweet and mellow.   

Storage: Stored in cool, dry condition away from direct sunlight.

Reasons for recommendation:
It is a product that is especially suitable for those who drink the fragrant Tieguanyin! It is more cost-effective than the fragrant Tieguanyin. Both the aroma and impact resistance are unmatched by the fragrant Tieguanyin!

• 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 flavour of the tea.
• Our Xue Pian Dancong Tea is grown on Wudong Mountain, one of the highest in the Phoenix Mountain range that is almost perpetually enshrouded in mist. Wudong is home to the purest tea groves and cleanest processing of the entire region.

This is an exciting new collection we are proud to offer this year: pure-origin, core-region Wudong Mountain Dancong Oolong. This was our first year sourcing true Wudong Dancong and it is a delight to be able to drink and offer these mineral sweet old-tree teas. Wudong (meaning Dark Soil) is a mountain in the Phoenix range outside of Chaozhou with distinctive volcanic soil and a lot of rocky boulders dotting the landscape. This mountain is home to the first dancong oolong bushes, and its cliffs have seen almost a thousand years of tea-making traditions.

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

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 :)