2026 early-spring Ya Shi Xiang, medium-heavy roasted, from a dry spring in Fenghuang.
Tea Profile
At a glance: 2026 Early Spring · Phoenix Dan Cong oolong (Fenghuang, Chaozhou) · Medium-heavy roast · our A+++ grade · Sample 7g to 1000g
- Dry leaf: Tight, charcoal-brown threads.
- Aroma: Floral like honeysuckle and ginger lily, with toasted roast notes.
- Liquor: Bright, clear amber.
- Taste: Creamy floral notes with a light stony minerality.
- Aftertaste: A strong hui gan with a cooling feel and saliva.
- Best for: Daily cups of Phoenix Dan Cong oolong; a comfortable start for first-time oolong drinkers.
Brewing Guide
- Measure about 6–7g for every 100ml of your gaiwan or pot.
- Bring water to 100°C (212°F).
- Do one quick rinse to wake the leaves.
- Keep early steeps short (5–10 seconds) and lengthen by about 5 seconds.
- Empty the pot completely into a fair cup each round.
Use this as a guide, not a rule; play with time and amount until it suits you.
Storage
Seal it well and keep it away from light, damp and odors. Roasted oolong keeps well at room temperature.
About the Leaf
These can show up now and then:
- 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.
