Fenghuang Dan Cong Chou Shi

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Oolong Tea
dan cong

 

Fenghuang Dan Cong Chou Shi

 

Appearance: large, elegant, single, open, slightly-twisted flat leaf
Style/Shape: strip-style leaf
Plucking Style: hand-plucked
Oxidation: 30-35% oxidation
Roasting: un-roasted
Flavor: an appealing, light, refreshing green style flavor suggesting ripe apricots and yellow melons (such as canary melon). Long, clean, sweet aftertaste. Flavor notes suggest the sweet floral characteristics of green-style oolongs such as semi ball-rolled oolongs from Anxi and Taiwan, and Baozhong from Taiwan
Aroma: pleasant, bright floral aroma that is more elusive than specific fragrances or mixed floral/fruit aromatics
Liquor: golden-color with light green highlights

 

Wu Dong Mountain
Chao Zhou County (Phoenix Mountains)
Guangdong Province, China

2017 Spring Pluck
(late April, early May)

Western-style steeping in a medium-large sized teapot 25-32 ounces:

 

Use 1.25 Tablespoons (2-3 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep 2-3 infusions at 2-3 minutes each
Water temperature should be 195°F-205°F

 

Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

 

Use 2.5 Tablespoons (5-6 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195°F-205°F

 

Note:

 

Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded.
The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.

 

Note on Steeping Oolong:

 

Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea.
This practice works best when the leaf is steeped in a small vessel, but it also works reasonably well in a large teapot.
Please refer to our steeping instructions for detail.s

 

Coming soon!

Fenghuang dan cong teas are made from fresh leaf plucked from tea trees (not tea bushes) which are known as ‘single trunk’ tea trees. The teas are identified by flavor and aroma profile (floral, spicy, etc) that are classified as ‘fragrances’.

Over 30 different fragrances have been classified and each fragrance corresponds to the genetic lineage of the tea trees. The most delicious teas are from the oldest tea trees ( 100-300 years in age ) which have individual characteristics, growth habits, shapes and fragrances.

Tea Trekker is now offering the 2017 harvest of this delicious and unusual dan cong. The following is what Mary Lou wrote about this tea when we first tasted it in early summer of 2016. Everything she wrote still applies!

We were intrigued to taste this tea when the sample arrived. A green-style dan cong oolong? Should it really be called dan cong when the processing and taste is so different than the traditional assumptions about dan cong oolong? I think the answer is YES, as long as the leaf is truly dan cong leaf plucked from dan cong tea trees and or tea bushes and the explanation / description of the tea is clear and truthful.

One taste was all it took to convince us that this tea was something quite extraordinary and unique. We ordered a quantity of it so that the majority of our tea enthusiast customers can experience this delicious and refreshing tea. Chou Shi is a great example of how manufacturing techniques ( ie. the type of processing steps that the fresh leaf undergoes in the tea factory) tweaked and employed by skillful tea makers can result in the same leaf turning out different types of tea with singular leaf styles and color, and unique flavors.

In the case of our Fenghuang dan cong teas, our selection of these teas is represented by 3 completely different styles of dan cong manufacture:

  • traditional semi-oxidized Fenghuang dan cong dark strip-style oolong
  • a marvelous fully-oxidized Fenghuang dan cong black tea
  • our new un-oxidized Fenghuang dan cong Chou Shi strip-style green oolong

 

This new adventuring into manufacturing other styles of tea is a relatively new phenomenon in Chinese tea making since we first started to go to China to purchase tea in the year 2000. Back then, it seemed that tradition trumped all, and the teas that had always been made in a certain place in a certain way were what was continuing to be made in each specific location. Nowadays, skillful tea workers want to strut their stuff and work the fresh leaf into new tastes and aromas, whether or not they are traditional to a certain place.

In the case of Fenghuang dan cong Chou Shi, the tea is reminiscent of the flavor and aroma of semiball-rolled style green oolong from Anxi and Taiwan, but the underlying flavor, the size of the leaf, and the richness of the tea liquor in the cup, as well as the overall style is still identifiable as dan cong.

This is an exciting and extremely flavorful tea that we are thrilled to have. It is delicious hot or iced – in fact, when drunk as cold tea the taste is extraordinary and most refreshing. We think that it will become a Tea Trekker customer favorite!