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This tea is made from Gu Shu (old tree) material, not old bush, and is of significantly higher quality than old bush tea.
Because charcoal roasting requires a great deal of time (at least 1 year, If other masters at a higher level are able to achieve similar results in less than a year, or even within a few months — whether through greater expertise or with the help of newer technology — that is perfectly fine. There is no argument about that. In any case, everyone hopes their tea can sell quickly and help recover cash flow.) and patience, there is currently no newly produced tea ready for sale. In fact, the newer batches have not yet been sufficiently fired and are therefore not suitable for release.
For this reason, we are currently offering only this batch from 2025, which has had adequate time to complete the roasting and resting process.
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Grade: A+++++ Loose Leaf
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Origin: FengHuang Mountain, Chaozhou, Guangdong Province, China
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Style: Medium-Heavy Roasted (Zhong-Zu Huo) Oolong
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Material Botanical Distinction: Authentic Old Tree (Gu Shu / 古树), strictly distinguished from Old Bush (Lao Cong / 老枞) material.
This A+++++ grade spring harvest represents an elite selection within the Shui Mi Tao (Honey Peach Aroma) cultivar line, harvested exclusively from arbor-style Old Trees (Gu Shu). In the specific terroir of FengHuang Mountain, Gu Shu material yields a distinct structural profile compared to clonal bushes: it delivers an elevated, deep-reaching root resonance, a cleaner mineral foundation, and an intrinsically heavier liquor density due to the complex, slow-growing cellular structure of old-growth trees.
The material has undergone a disciplined, multi-stage traditional charcoal roasting process (Zhong-Zu Huo), bringing it to a precise medium-heavy roast baseline. This intense thermal processing completely integrates the raw vegetal traits, transforming the leaf chemistry into a rich, complex sensory profile. The dry and wet leaves emit a striking juxtaposition of deep, fire-baked charcoal elements layered beneath a vivid, concentrated honeyed peach sweetness. The liquor is remarkably viscous, full-bodied, and clean, coating the palate with an elegant balance of dark, roasty wood notes, stone-fruit sweetness, and a piercing, long-lasting mineral undercurrent (Shan Yun).
Gongfu Brewing Protocol
To properly sequence the intense charcoal roast layers and extract the deep-seated peach aromatics of this Gu Shu DanCong, a high-heat, rapid-pour Gongfu method is required. Traditional DanCong material demands extreme thermal control to manage its inherent phenolic compounds.
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Vessel Selection: A thin-walled porcelain Gaiwan or a high-fired Chaozhou clay teapot is mandatory. Porcelain accurately projects the sharp peach top notes, while Chaozhou clay can assist in rounding the heavy charcoal fire elements. Avoid thick-walled vessels that retain residual steam post-pour, which can stew the leaves.
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Tea-to-Water Ratio: 7–8 grams of tea to 100–120 ml of water. A dense leaf-to-water ratio is necessary to capture the structural weight of old-tree material.
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Water Parameters: 98°C to 100°C (208°F to 212°F) rolling boil. Filtered, soft water with low total dissolved solids (TDS) is required to allow the high-altitude minerality to express purely.
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The Awake/Rinse: Execute 1 immediate flash rinse (2 seconds). Pour the boiling water smoothly and decant instantly without hesitation. Discard this rinse water; its sole purpose is to crack the surface tension of the roasted leaf matrix.
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Infusion Sequence:
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Infusions 1–3: Flash steep. Pour the water in and immediately pour it out (1 to 3 seconds). Do not let it sit. These initial extractions will yield a bright amber liquor dominated by a rich, warm charcoal aroma and a thick, heavy mouthfeel that immediately transitions into a clean peach sweetness.
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Infusions 4–6: Maintain a rapid pour, allowing a nominal steep time of 5 to 8 seconds. During this phase, the heavy roast fires begin to unpack, revealing the deep, core Gu Shu structural sweetness and a highly resonant, salivating throat response.
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Subsequent Infusions (7+): Gradually extend the steeping time by adding 5 to 10 seconds per pour (e.g., 15s, 25s, 40s) as the material pathways open completely. The sweet, fruity stone-fruit profile will outlast the charcoal roast markers.
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Storage Requirements
Unlike lightly oxidized or unroasted oolongs, this medium-heavy roasted DanCong has undergone intensive charcoal firing, which significantly stabilizes the leaf chemistry and reduces moisture content.
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Environment Parameter: Do not store this tea in the refrigerator or freezer. Cold storage environments introduce moisture tracking and condensation variables that will ruin the crisp, stable charcoal roast profile and cause the tea to taste flat or sour. Store strictly at room temperature (20°C to 25°C / 68°F to 77°F) in a dry, stable climate.
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Atmospheric & Light Isolation: Keep the loose leaves inside an airtight, opaque container. Aluminum foil pouches sealed inside a tin or multi-layered ceramic canister are ideal. Ensure the container is stored away from direct sunlight and heat sources.
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The "Fire Settlement" Phase: Because this is a roasted oolong from the recent harvest cycle, it may retain a prominent "charcoal fire flavor" (Huo Qi). Storing it sealed at room temperature allows the surface roast elements to settle into the core structure of the leaf over time, making the liquor progressively smoother, sweeter, and more integrated. Ensure the storage location is entirely free from secondary aromatic vectors (such as kitchen odors, spices, or other heavily scented tea types), as the porous leaf matrix will absorb ambient contaminants over time.