For too long Dancong oolongs have been in the shadow of the famous Wuyishan Da Hong Pao. That’s changing, in China this tea is rinsing as a phoenix reborn from the ashes. This unique tea comes from 'Feng Huang' mountain in Guangdong Province that is named after the legendary phoenix. Humid weather combined with cool, high-altitude temperatures and very fertile soil results in one of China’s most famous dark oolongs.

Mi Lan Xiang & Da Wu Ye

Besides the Mi Lan Xiang aroma style, this Dan Cong oolong belongs to the 'Da Wu Ye' (Big Dark Leaf) type. In constrast to 'Bai Ye', the leaves are large and have undergone more intense oxidation and roasting resulting in darker leaves. As a result, this tea can go up to 12 brews when applying the kungfu brewing method.

Phoenix Mountain (Feng Huang Shan)

The Phoenix mountain near Chaozhou (Guangdong province) has a long tradition of producing oolong tea since the Tang Dynasty and became more popular during the Qing dynasty. In 1982, Phoenix Mountain's oolong tea has been awarded and recognised as Chinese's famous national tea. The region has a mild and humid climate. The best Phoenix Dan Cong tea leaves grow in the parts of the mountain 1000 meters above sea level. Read about the history and origin of dan cong oolong tea.

In the video below we show how you could make a phoenix dan cong in a Yixing gaiwan.

Tip: the most traditional way to enjoy Chinese Oolong Tea is using small “gongfu” tea cups, i.e. cups so small that the tea is finished in one small sip. These cups help discipline one to savor tea with patience, aka ‘gongfu’. Only drinking Phoenix Dan Cong slowly and patiently will allow one fully appreciate its unique flavors.