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. The result is a tea that has the aroma and complexity of a great Oolong – in this case, a Honey Orchid Dancong – with the depth and body of a Chinese red tea.
A complex and aromatic tea with great depth and body. Aromas of floral orchids and fresh cut grass with hints of lychee, stone fruits and a sweet, lingering finish. Brewing at higher temperatures (90 – 100 degrees Celsius) will release the tea’s more fragrant and floral characteristics; at lower temperatures (80 – 85 degrees Celsius), it’s sweeter, fruity and honey characteristics come to the fore.
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.