This medium oxidized oolong offers a sweet and tangy aroma. A Dancong style oolong, it is grown at an elevation of over 4000 feet in the Phoenix Mountains in Guangdong Province. This steep terrain is shrouded in clouds and mists and hot sun in the season, yielding some of China's most prized teas. Long, thin leaves are withered then wood-charcoal fired to produce a sweet yet verging on astringent taste. A rich aromatic leaf, it will steep to a nectar-like taste with notes of sweet stone fruit, orchid and honey. This superb tea offers multiple infusions.
Origin: Phoenix Mountain, Guangdong, China.
Brewing: 4 teaspoons per 16 ounces boiling water. Use boiling water to first rinse the tea leaves, then brew for 2 minutes. On the second infusion, also steep for 2 minutes, adding approximately 10 seconds to subsequent infusions. Brewed this way, the tea should yield more than 10 rounds.