From the mist-shrouded peaks of Wu Dong Mountain, the historic heart of Phoenix Single Bush in Chaozhou, Guangdong, comes one of the most sought-after DanCong lots of the 2024 spring harvest: “Dong Fang Hong” – Eastern Red.
Grown at 1,100–1,250 m altitude on ancient, wild-arbor tea trees (some exceeding 100 years), this S+ grade selection is hand-picked in mid-April from the celebrated “MiLan Xiang” (Honey-Orchid Fragrance) cultivar lineage. Only the finest one-bud-two-leaf sets are chosen, ensuring extraordinary concentration of aroma compounds and mineral depth.
After withering under gentle spring sun and careful multi-stage bruising to awaken its floral-fruit character, the leaves undergo a traditional medium-heavy charcoal roast over several days. This extended, low-temperature baking, performed by a fifth-generation master in the old Wu Dong style, tempers the initial floral exuberance into something profound and lasting: the bright, high-mountain freshness is wrapped in warm, caramelised layers, while preserving the signature “rock rhyme” that only true high-altitude Wu Dong teas possess.
Dry leaf: Long, tightly twisted, dark-chocolate brown strips with occasional reddish-copper highlights – a visual promise of the heavy roast.
Aroma: Explosive. Ripe lychee and passionfruit leap from the warmed gaiwan, quickly joined by osmanthus blossom, roasted chestnut, caramelised pineapple, and a deep, lingering honeyed orchid note that seems to vibrate in the air.
Liquor: Bright amber with ruby edges.
Texture: Silky yet full-bodied, coating the palate like liquid velvet.
Taste profile: The attack is bold and sweet – sun-warmed longan and candied citrus peel – followed by waves of orchid honey and subtle cocoa. The charcoal roast emerges mid-palate as warm toast and smoked apricot, never bitter, only adding grandeur. A distinct mineral freshness (the famed Wu Dong “rock rhyme”) rises in the aftertaste, carrying the fragrance for minutes and leaving a cooling, salivating finish that invites the next steep.
This tea endures 12+ infusions with grace, gradually revealing more floral layers as the roast softens and the mountain terroir takes centre stage.