Phoenix Dancong Sampler – Tea Angle
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Phoenix Dancong Sampler


Type: Oolong Tea

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Type: Oolong Tea
Origin: Phoenix Village, Chaozhou, Guangdong province, China
Honey Orchid (2x 5g), Almond Fragrance (2x 5g), Gardenia (2x 5g), Duck Poop (2x 5g)

Dancong is a unique type of oolong tea that hails from the Phoenix Mountains in Guangdong, China. It’s an interesting and complex style of oolong tea that’s known for having a variety of different natural aroma types, each with its own unique flavour profiles.


Our Phoenix Dancong teas are sourced direct from celebrated producers in the Phoenix Mountains. All of our Dancong teas are hand picked and hand made with care and this shows in the final product. They are amongst the most aromatic, full-flavoured and complex that we’ve tasted (and we’ve tasted a lot) and hold up extremely well over multiple infusions.

In this sampler pack, we’ve picked out a range that we feel best represents the main categories of Dancong tea – fruity, floral and herbal – and would provide the best introduction to this unique style of oolong tea.


A sweet and fruity fragrance with flavour notes of lychee, vanilla and honey. Characterised as a fruity type of Dancong, it is one of our best sellers and would serve as the best introduction into the world of Dancong oolong teas. We recommend using a greater leaf to water ratio and brewing the tea at higher temperatures (approx. 95 degrees).


Flavour of marzipan and almond-meal, with a refreshing vegetal bitterness, followed by a sweet, honey-like finish with a hint of vanilla. Smaller sized leaves makes Phoenix Almond more difficult to pick when compared to other Dancong varieties and also produces a stronger flavour of tea as well. Because of this, we recommend using a lower amount of leaves than when brewing Honey Orchid and at a slightly lower temperature (approx. 93 degrees is ok).


Light and refreshing floral notes that leave a long, lingering after-taste with a hint of fruitiness on your palate. Classified as a floral type of tea, this is closer to what most traditionalists would call “Dancong.”

DUCK POOP (Ya Shi Xiang)

Another well-balanced, floral type of Dancong but one with a more luxurious and creamier texture than the Phoenix Gardenia. With a rich floral aroma, great depth of flavour and sweetness, this is truly one remarkable tea. When brewing, it does require a lower temperature (93 degrees) than when brewing a Honey Orchid.


To get the most out of Dancong requires a little more attention to detail than most other types of teas. Below is a short guide to get you started.

Gaiwan Gong-Fu style (preferred method)

Leaf weight 5g per 60 – 100ml of water
 93 – 95 degrees Celsius
 10 – 15 secs per infusion* (up to 10 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.


Oolong teapot Teapot steep

Leaf weight 5g per 300ml of water
Water temperature 93 – 95 degrees Celsius
Time 2.5 – 3.5mins

Cold brew Cold Brew

Leaf weight 5g per 500ml of water
Water temperature Cold water
Time 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.

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