Introduction:The Sawtooth-Almond Fragrant Dancong from Phoenix Wudong Mountain is renowned for its distinctive almond aroma and delicate tea liquor, making it one of the most recognizable fragrance types among oolong teas. This article will delve into its origin background, picking standards, and roasting process, while also providing practical pour-over water temperature suggestions and extraction parameters to help you avoid bitterness and fully appreciate the richness and complexity of high-mountain oolong. Whether you're a tea enthusiast or a coffee lover, you’re sure to find inspiration here.
Grown in Wudong Village on Wudong Mountain, Fenghuang Town, Chaozhou, Guangdong, the Sawtooth-Almond Fragrant Dancong is a classic representative of the ten major fragrance types of Phoenix Dancong. The dry tea is tightly rolled into strip form, with a deep brown color and glossy sheen. Upon opening the package, a natural almond aroma greets you, and upon closer sniffing, hints of floral and fruity scents can also be detected. The tea liquor is bright orange-yellow, smooth and sweet on the palate, with the lingering charm of almond that stays on the tongue for quite a while. The overall profile is delicate with a long-lasting aftertaste.
This tea was harvested on April 25, 2020, using strict selection criteria of one bud and two leaves. The tea cultivar is Sawtooth, a natural hybrid descendant of Phoenix Shuixian, named for the distinct serrated edges of its leaves. The tea garden is located in Wudong Village at an altitude of approximately 1,400 meters. The high mountain environment enriches the tea leaves with more internal compounds, which in turn contributes to its unique aromatic and flavor characteristics.
In terms of production technique, the Sawtooth-Almond Fragrant Dancong is a lightly roasted oolong. Some batches undergo a second roasting to enhance the aroma’s depth and stability. The light roast approach preserves the intrinsic vibrancy and refined fragrance of the tea leaves, highlighting the almond notes while presenting a soft sweetness and delicate mouthfeel in the tea liquor.
For pour-over or gongfu tea brewing methods, it is recommended to usea water temperature of 90 to 93°C—water that is too hot can release excessive tannins, leading to unnecessary bitterness in the tea liquor. If you prefer a gentler extraction, you may slightly lower the water temperature to 88–90°C, which helps bring out the nuanced floral, fruity, and almond fragrances, while also resulting in a smoother tea experience.
During brewing, it is suggested to use a tea-to-water ratio of about 1:15 to 1:20. The first brew can be quickly poured out (around 10–15 seconds), mainly to awaken the tea leaves. Starting from the second brew, extend each subsequent infusion by 5–10 seconds to gradually reveal the layers of flavor. The high-altitude Sawtooth tea leaves are rich in internal substances and can typically be brewed 7 to 9 times, with the later infusions still maintaining good sweetness and aroma.
It’s worth noting that Sawtooth tea leaves are relatively small, requiring more time and effort during picking, which makes this tea’s yield limited and thus even more precious. Compared to the famous Wudong Duck Shit Aroma from the same growing region—both being high-aroma oolongs—the Sawtooth variety leans more towards a gentle almond and fruity-floral character, with an even greater finesse in tea liquor texture.
Additionally, this tea is usually harvested in April each year. During initial processing, it is mostly lightly roasted, resulting in a greenish-brown hue with fresh grassy and floral notes. Later, depending on market demand, it undergoes secondary roasting in June, September, and December. After multiple roasts, the tea leaves turn a deep brown-black, the aroma becomes more mellow, and the tea liquor gains a fuller body—ideal for tea drinkers who enjoy stronger flavors.
Overall, the Sawtooth-Almond Fragrant Dancong is a high-mountain oolong tea that excels in both aromatic depth and refined mouthfeel. Whether you’re new to Phoenix Dancong or already familiar with oolong brewing techniques, mastering the right water temperature and extraction rhythm will allow you to fully savor the unique charm of this tea. From the aroma of the dry leaves to the layers of the tea liquor, and down to the lingering sweetness on the throat, every sip is a natural gift from the high-mountain tea gardens.
The above content is compiled by CoffeeHunters, a coffee news website.
