Feng Huang, 凤凰, is Chinese for Phoenix, and Dan Cong, 单枞, can be translated as 'single bush'. Simply, dan, 单, is one, and cong, 枞, is many, so. The name Feng Huang Dan Cong, is like a poem, "On Phoenix Mountain, one is many."
The name originates from a combination of Phoenix Mountain, where the tea grows, and the technique of keeping the leaves harvested from each tree separate, rather than blending the leaves, how most other teas are produced.
There are many other ways that one becomes many on Phoenix Mountain, though.The oldest tree of the mountain, about 900 years old, over a couple of centuries, spread across the slopes, covering the mountain with tea trees. The trees that grow on Phoenix Mountain are known for their single trunk that umbrellas out into many branches, and on each branch sprouts several leaves. I haven't been told where the original tree came from, but I like to imagine the seed was dropped there by the old Phoenix of the mountain, but feel free to believe otherwise... ^_^
The mist covered mountains are the perfect place for growing tea. Hot days and cool nights also add to the quality of the leaves, which is why mountain tea is so nice. The rocky terrain of the moutains also add the warmth and richness of the tea. The higher up the mountain, and the older the tree, the better quality the tea leaves are. It's because of the unique flavour of each tree that they are kept separate. The area also has thousands of years of tea history and is a likely place of the origin of Gongfu Cha.
Producing Area Feng Huang Dan Cong grows in Wudong Mountain Area, Chaozhou City Guangdong Provience. Wu Dong Mountain is the second peak of Fenghuang(Phoenix) Mountain , the elevation is 1391 meters above the sea level.
This area is famous for it's mild and humid climate. It is close to the east China sea. The average annual temperature is above 22 ℃ and the annual precipitation is about 1800 mm.
The tea gardens are surrounded by mist, clouds and humid air. The deep fertile soil is rich in organic matter and trace elements, which is helpful for the formation of tea poly-phenols and aromatic substances.
This high altitude environment and the mild, humid climate gives Phoenix oolong a unique "high mountain" flavor- sweet, honeyed taste and varies floral fragrance.
Cultivar and Plucking The individual plant selected and cultivated from the group of Phoenix Shui Xian(literally Phoenix Water Faery) tea cultivars found at the Phoenix Mountain. There are many sub-cultivars under this group and each individual bush has its own characteristic in terms of the leaf and shape of tea tree.
Different tea bushes give Dan Cong a wide range of aromatic profile which naturally imitate the flavors and fragrances of various flowers and fruits, such as orchid, pomelo, magnolia, almond, cinnamon , osmanthus etc.
Since the mother plant of the cultivar is aged more than 200 years. This selected individual plant is particularly bred and processed. The tea leaf is thick but soft with bud in light yellowish green color and a sharp tip.
The plucking starts by the end of March. When the first buds grow and fully develop, it is called Zhu-ya (hold the buds). In particular, the plucking process will not be carried out if the tea leaves are covered with thick dew or after the rain.
The tea bud is tenderly plucked together with 2-3 leaves by hand. The plucked leaf then will be gently placed into a bamboo basket.
The name originates from a combination of Phoenix Mountain, where the tea grows, and the technique of keeping the leaves harvested from each tree separate, rather than blending the leaves, how most other teas are produced.
There are many other ways that one becomes many on Phoenix Mountain, though.The oldest tree of the mountain, about 900 years old, over a couple of centuries, spread across the slopes, covering the mountain with tea trees. The trees that grow on Phoenix Mountain are known for their single trunk that umbrellas out into many branches, and on each branch sprouts several leaves. I haven't been told where the original tree came from, but I like to imagine the seed was dropped there by the old Phoenix of the mountain, but feel free to believe otherwise... ^_^
The mist covered mountains are the perfect place for growing tea. Hot days and cool nights also add to the quality of the leaves, which is why mountain tea is so nice. The rocky terrain of the moutains also add the warmth and richness of the tea. The higher up the mountain, and the older the tree, the better quality the tea leaves are. It's because of the unique flavour of each tree that they are kept separate. The area also has thousands of years of tea history and is a likely place of the origin of Gongfu Cha.
Producing Area Feng Huang Dan Cong grows in Wudong Mountain Area, Chaozhou City Guangdong Provience. Wu Dong Mountain is the second peak of Fenghuang(Phoenix) Mountain , the elevation is 1391 meters above the sea level.
This area is famous for it's mild and humid climate. It is close to the east China sea. The average annual temperature is above 22 ℃ and the annual precipitation is about 1800 mm.
The tea gardens are surrounded by mist, clouds and humid air. The deep fertile soil is rich in organic matter and trace elements, which is helpful for the formation of tea poly-phenols and aromatic substances.
This high altitude environment and the mild, humid climate gives Phoenix oolong a unique "high mountain" flavor- sweet, honeyed taste and varies floral fragrance.
Cultivar and Plucking The individual plant selected and cultivated from the group of Phoenix Shui Xian(literally Phoenix Water Faery) tea cultivars found at the Phoenix Mountain. There are many sub-cultivars under this group and each individual bush has its own characteristic in terms of the leaf and shape of tea tree.
Different tea bushes give Dan Cong a wide range of aromatic profile which naturally imitate the flavors and fragrances of various flowers and fruits, such as orchid, pomelo, magnolia, almond, cinnamon , osmanthus etc.
Since the mother plant of the cultivar is aged more than 200 years. This selected individual plant is particularly bred and processed. The tea leaf is thick but soft with bud in light yellowish green color and a sharp tip.
The plucking starts by the end of March. When the first buds grow and fully develop, it is called Zhu-ya (hold the buds). In particular, the plucking process will not be carried out if the tea leaves are covered with thick dew or after the rain.
The tea bud is tenderly plucked together with 2-3 leaves by hand. The plucked leaf then will be gently placed into a bamboo basket.