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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 2024, which has had adequate time to complete the roasting and resting process.
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.