Introduction:Phoenix Dancong tea, originating from Fenghuang Mountain in Chaozhou, Guangdong, is renowned for its diverse fragrance profiles and unique mountain charm, making it a premium variety among oolong teas. This article delves into its fragrance classifications, physical characteristics, and production techniques, while also detailing the flavor differences of the Four Song Varieties—Dongfang Hong (Oriental Red), Zhilanxiang (Orchid Fragrance), Mixiang (Honey Aroma), and Songzhong No. 1. Professional brewing parameters and recommendations are provided to help you explore the endless possibilities of this "perfume among teas."
Also known simply as Dancong or Dancóng tea, Phoenix Dancong belongs to the oolong tea category, standing alongside Anxi Tieguanyin and Wuyi Rock Tea from Fujian as one of China’s three representative oolong teas. Grown in the Fenghuang Mountain area of Chaozhou, Guangdong, its most distinctive feature is "single-plant processing"—each tea tree is harvested and processed individually, hence the name "Dancong" (single bush). What makes this tea most captivating is its rich and varied floral and fruity aromas, coupled with a strong sense of terroir.
The history of Phoenix Dancong can be traced back to the Tang Dynasty, with records of tea cultivation in the region. Legend has it that during the Southern Song Dynasty, Emperor Duanzong fled south and passed through Fenghuang Mountain. Noticing leaves resembling a crane’s beak, he picked them, brewed them, and found them refreshing. The tea was subsequently widely planted and came to be known as "Songzhong" (Song Variety) or "Crane Beak Tea." By the Qing Dynasty, Phoenix Dancong had gradually gained fame far and wide. Due to the distinctly unique flavor profiles of each individual tea plant, harvesting and processing had to be done per plant, giving rise to the unique tea category known as "Dancong."
In terms of appearance, dry Phoenix Dancong leaves are thick, tightly rolled, and dark yellowish-brown in color, with an oily sheen and visible cinnabar-red spots, indicating moderate fermentation. After brewing, the tea liquor is a bright orange-yellow, and the leaves display the classic "green leaves with red edges" characteristic—where the leaf edges are red while the leaf flesh remains yellowish-green—an important indicator of high quality.
Regarding fragrance classification, Phoenix Dancong can be divided into numerous categories based on aroma characteristics. Among the most representative are Huangzhixiang (Citronella Fragrance), Zhilanxiang (Orchid Fragrance), Yulanxiang (Magnolia Fragrance), Osmanthus, Taoren (Peach Kernel), and Tongtianxiang (Heaven-Reaching Fragrance). Each fragrance type reflects the unique aromatic profile of its tea tree. Additionally, there are ten precious and renowned bushes primarily characterized by floral, fruity, and honey fragrances, including Jianghuaxiang (Ginger Flower Fragrance / Tongtianxiang), Huangzhixiang, Yulanxiang, Guihuaxiang (Osmanthus Fragrance), Ermaozhilanxiang (Two-Spike Orchid Fragrance), Xingrenxiang (also called Juduozi, Almond Fragrance), Milanxiang (Honey Orchid Fragrance), Yelaixiang (Evening Fragrance), Rouguixiang (Cinnamon Fragrance), and Molihuaxiang (Jasmine Fragrance). Each offers a unique aromatic layering and aftertaste.
Of particular note is the Songzhong Old Bush series, which represents the most historically valuable and iconic varieties of Phoenix Dancong. These include:
1. Songzhong No. 1: The oldest mother plant in the Songzhong series, rumored to be 600 years old, grows at an altitude of 1,150 meters in Wudong Li’ziping Village. It now has clonally propagated descendants. Its tea liquor boasts a rich aroma, a profound tea charm, and distinct woody and mossy notes typical of old bushes, with exceptional endurance in brewing.
2. Songzhong Dongfang Hong: Named for being gifted to Mao Zedong in 1958. It features a prominent gardenia flower aroma, accompanied by a clear and lasting honey fragrance, resulting in a sweet and elegant flavor.
3. Songzhong Zhilanxiang: Only two mother plants remain. Its aroma is described as an elegant orchid-like scent, making it a classic fragrance type cherished by many tea enthusiasts.
4. Songzhong Mixiang: Blends floral notes with a distinct sweet potato-like honey richness. In some regions, it is also called "Songzhong Sweet Potato Fragrance." It has a smooth and sweet taste that is very appealing.
In terms of production techniques, Phoenix Dancong tea follows a rigorous process comprising six key steps: sun withering, cooling, tossing, fixation, rolling, and roasting. Tea picking is usually done around noon, avoiding rainy days, undried dew, or direct strong sunlight, with one bud and two or three leaves being the optimal standard. The entire production process takes about 10 hours, during whichsun withering refers to sun-induced wilting,cooling involves indoor static wilting,tossingis the process of turning the tea leaves to promote fermentation.Fixation is carried out at temperatures between 150 to 200 degrees Celsius for approximately two minutes, followed by rolling and roasting to complete the initial rough tea.
For brewing, it is recommended to use mountain spring water, mineral water, or clean well water. Teaware such as a purple clay teapot or ceramic pot can enhance aroma expression. The recommended tea-to-water ratio is 1:50, meaning 2 grams of tea leaves per 100 milliliters of water. The first infusion is suggested to steep for 2 minutes, with each subsequent infusion increasing by 40 seconds to fully release the layered aromas and flavors. Moreover, due to the rich fragrance diversity of Phoenix Dancong, different varieties may vary slightly in dry leaf appearance, thickness, and color, but overall, tightly rolled, glossy leaves with oiliness and red specks are considered desirable.
Beyond the aforementioned Four Song Varieties and the Ten Floral-Honey Fragrance Types, Phoenix Dancong also features many regionally distinctive aroma types, such as:Baxian (named for its only eight tea trees, with magnolia-like floral notes), Hagulaolao (named after the shape of its mother plant), Yashixiang (literally "Duck Shit Aroma," officially named Yinxianxiang or Silver Flower Fragrance), Wuye Xiang (with orchid-like notes), Baiye Xiang (with honey-like sweetness), and Youhua Xiang—each showcasing the profound influence of Fenghuang Mountain’s diverse microclimates and soil conditions on the tea’s flavor.
The above content is compiled by CoffeeHunters, a coffee news website.
