Dong Fang Hong ('Eastern Red') Dan Cong from Wu Dong, 2024 spring, medium-heavy charcoal roasted.
Tea Profile
At a glance: 2024 Spring · Phoenix Dan Cong oolong (Fenghuang, Chaozhou) · Medium-heavy roast · our S+ grade · Sample 7g to 1000g
- Dry leaf: Long, tightly twisted dark brown strips with reddish highlights.
- Aroma: Lychee and passionfruit, then osmanthus, roasted chestnut and honey-orchid.
- Liquor: Bright amber with ruby edges.
- Taste: Bold and sweet, longan and candied citrus, then orchid honey and cocoa; the roast shows mid-palate as warm toast.
- Mouthfeel & body: Silky and full.
- Aftertaste: Mineral freshness with a cooling, mouth-watering finish.
- Good to know: Grown at 1,100 to 1,250 meters; holds up over 12 or more infusions.
- Best for: Special occasions and collectors, for a quiet session with full attention.
Brewing Guide
- Warm a gaiwan or small teapot and add about 6–7g of leaf per 100ml.
- Use water at 100°C (212°F).
- Give the leaves one fast rinse.
- Start with 5–10 seconds, then add roughly 5 seconds per round.
- Decant fully into a fair cup each time.
Treat these as a starting point and adjust to your taste.
Storage
Store sealed in a cool, dry, dark spot away from strong smells. The roast keeps it stable, so the fridge is not needed.
About the Leaf
You may see some of these; they vary from bag to bag:
- Some stems and broken pieces: normal for hand-sorted loose oolong, and they brew just as well.
- Darker, glossier leaf: this is the roast, not spoilage.
