Introduction:Songzhong Dancong is a legendary tea variety within Fenghuang Dancong, originating from Wuyun Mountain at an altitude of 1,400 meters in Chaozhou, Guangdong. It is renowned for its unique orchid-like fragrance and honey-fruit aroma. This article delves into its aromatic characteristics and provides a detailed guide to the traditional Chaozhou Gongfu tea brewing technique—from selecting utensils and water temperature to timing the pour—helping you master the essence of this high-mountain oolong tea and experience the richly layered charm of its liquor.
As a premium offering in the Fenghuang Dancong tea series, Songzhong Dancong comes from high-mountain tea gardens on Wuyun Mountain in Fenghuang Town, Chaozhou, Guangdong, at an altitude of approximately 1,400 meters. The tea trees are around 30 years old and are harvested only once each spring. This tea is distinguished by its tightly rolled, dark brown appearance, coupled with its naturally emitted orchid-like floral fragrance and honey-fruit aroma. Once brewed, the tea liquor presents a bright orange-yellow hue, with a mellow and smooth mouthfeel and a long-lasting aftertaste—making it a classic not to be missed by oolong tea enthusiasts.
This tea is produced in Wuyun Village, Wuyun Mountain, Fenghuang Town, Chaozhou City, Guangdong Province. It was harvested on May 1, 2020, strictly adhering to the standard of one bud and two leaves, and processed with light roasting to preserve the tea’s original flavors and layered aromas. The dry tea has a neat, tightly rolled appearance with clearly defined leaves, emitting a natural floral scent, while its deep brown color reveals the calm sophistication of high-mountain tea. Its aroma is dominated by orchid-like fragrance, complemented by delicate touches of honey and fruit. The tea liquor is bright orange and clear, with a smooth and delicate taste where sweetness and richness unfold layer by layer on the palate.
Among the many varieties of Fenghuang Dancong, Songzhong Dancong is considered one of the most representative due to its long cultivation history and distinctive flavor profile. This tea tree grows on Wuyun Mountain at an altitude of 1,400 meters, where the unique geographical environment and microclimate provide ideal conditions for the tea leaves to accumulate rich polyphenols and aromatic compounds. It’s worth mentioning that the tea garden adheres to traditional farming methods, harvesting only once a year, without pruning or the use of pesticides or chemical fertilizers—ensuring the tea’s natural purity and authentic flavor.
The dry leaves of Songzhong Dancong emit a sweet, smooth honey-like aroma. When infused with boiling water, the gaiwan quickly fills with a rich, complex fragrance, underpinned by a clear fruity note at the base—creating an enchanting interplay of aromas. The tea liquor tastes sweet, fragrant, mellow, and delicate, with a lingering aftertaste. Compared to the more common Duck Shit Aroma Dancong, Songzhong’s fragrance is more reserved and understated, while the body and flavor expression of its liquor are fuller and more robust, showcasing the unique charm of high-mountain oolong tea.
In the tea culture of the Chaoshan region, Gongfu tea is the most iconic brewing method, and Fenghuang Dancong oolong tea plays a central role. As the finest among Dancong teas, Songzhong Dancong demands even greater skill and attention to detail in its preparation. Traditional Chaoshan Gongfu tea brewing calls for a small zhuni teapot or a gaiwan, paired with white porcelain tasting cups, to highlight the tea liquor’s color and aroma. It is recommended to use water boiled to 100°C, with careful control over brewing time—the first infusion should be poured out after about 10–15 seconds, with subsequent infusions gradually extended to fully release the tea’s internal components.
Wuyun Dancong is typically harvested in April each year. During initial processing, it undergoes light roasting, giving the tea a greenish-brown hue. It is then subjected to additional roasting in June, September, and December. This roasting process darkens the tea’s color to deep brown-black and makes its aroma and flavor more rounded. In the first few infusions, the partially unfurled tea leaves release a distinct floral fragrance, which gradually integrates into the liquor as the leaves expand with subsequent brews, resulting in a smooth and mellow mouthfeel. The post-roast Songzhong Dancong not only offers a mellower taste but also demonstrates significantly improved harmony between aroma and flavor, revealing the deep character of high-mountain oolong tea.
For storing Songzhong Dancong, it is recommended to use sealed, opaque packaging and keep it in a cool, dry environment, away from direct sunlight and moisture to preserve the tea’s quality. Under proper storage conditions, the tea can maintain its freshness for up to 24 months. Over time, its aroma and flavor may further evolve, developing even richer layers. For oolong tea lovers, Songzhong Dancong is not just a tea—it is a refined experience that celebrates the terroir of high mountains and the artistry of traditional craftsmanship.
The above content is compiled by CoffeeHunters, a coffee news website.
