Type: Red (Black) Tea
Origin: Phoenix Village, Chaozhou, Guangdong province, China
The area around Chaozhou city is famous for producing Dancong tea, a variety of Oolong that has approximately 18 different aroma sub-varieties, each with its own unique flavour and characteristics.
This particular Dancong tea is quite special. Made from leaves destined to become an Oolong tea, the Lin family have processed it and turned it into a red (black) tea.
A rich, malty medium bodied tea with flavour notes of dried red dates, a sweet finish and light floral hints.
Gong-Fu style (preferred method)
5g per 60 – 100ml of water
93 degrees Celsius
10 secs per infusion* (up to 10 infusions)
*First infusion is a quick 3 – 5 sec rinse and isn't drunk.
5g per 300ml of water
90 degrees Celsius
5g per 500ml of water
10hrs in the fridge
Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.