Phoenix Dan Cong: An Article to Help You Distinguish Good from Bad Phoenix Dan Cong 一篇文章教你分辨凤凰单丛的好坏

Why are some Phoenix Dan Cong teas priced cheaply while others are extremely expensive? How can I purchase a high-quality Phoenix Dan Cong?

Just like coffee, you cannot compare bulk-roasted coffee beans from a fast-food chain with single-origin coffee made from 100% Arabica beans, lightly roasted in a specialty coffee shop. A cup of coffee from a fast-food place might quench your thirst, but it lacks the taste value that specialty coffee possesses. 

We need to understand a truth: In Canada, if you are not an experienced tea drinker or a tea enthusiast, you may never realize that there are standards to evaluate the quality of Phoenix Dan Cong tea, and these standards can be summarized in a simple sentence. Once you grasp even half of it, you can surpass most tea drinkers.

It is well-known that the Chaoshan region(Guangdong Province, China) is a place where everyone drinks Phoenix Dan Cong tea, but not every household cultivates Dan Cong tea. However, most Chaoshan people understand the principles of appreciating Dan Cong. The local community has a widely recognized evaluation method that is succinctly summarized in just ten Chinese characters: 七泡有余香，十泡有余韵 “Seven infusions retain fragrance, ten infusions retain charm.” This can be simply understood to mean that after seven steepings, Phoenix Dan Cong still possesses its tea fragrance, and after ten steepings, you can still taste the flavor it leaves in the brew. It is important to note that this phrase represents the minimum requirement for Phoenix Dan Cong tea, rather than a maximum standard. 

Phoenix Mountain, Chaozhou 潮州凤凰山

Before starting, you will need to prepare a Gaiwan or teapot, as well as any utensils that allow you to pour out water completely without leaving any water in the vessel. A fair cup(Tea pitcher) is used to serve the tea. Then we can begin.

So, how should we interpret this phrase? Lumostea provides a detailed analysis of its meaning.

First Infusion

The first infusion is called “得皮getting the rough information.” You can understand it as “getting to know this tea.” In Chaoshan, the first infusion is usually not consumed for three main reasons. First, it is to wash away the foam and dust from the tea leaves, enhancing the flavor of the subsequent brews. Secondly, it serves to awaken the tea, allowing the dry leaves to absorb water fully. Finally, Chaoshan people believe that the first infusion may affect sleep, and indeed it can. The first infusion mainly removes the tea alkaloids and any dust that may have formed during roasting, and it often produces a lot of foam that contains components that might impact sleep. Of course, these are customs from Chaoshan, and if you don’t mind, the flavor of the first infusion of Phoenix Dan Cong can still be pleasant, especially the color of the brew, which showcases the level of roasting well.

Second Infusion 

The second infusion is termed “得香 getting the fragrance.” This means obtaining the tea’s aroma. After the first infusion has awakened the tea leaves with boiling water, we generally do not rush to brew the second infusion; instead, we let the leaves rest in the Gaiwan for a bit. At this point, the aromatic compounds in the Dan Cong tea have been fully activated by the hot water, making the distinctive fragrance of the tea particularly evident in the second infusion, whether it be the aroma on the surface of the cup or the scent at the bottom of the leaves. Thus, the second infusion is referred to as “getting the fragrance.” If the weather during the tea's harvest was unfavorable, or if there were problems in the production process, the aroma in the second infusion may not be as strong. This infusion actually serves to test the weather conditions and the skill of the tea master.

Third Infusion 

The third infusion is called “得肉getting the essence.” This means capturing the main flavor of the tea. From this infusion onward, the tea leaves begin to fully awaken, and the initially tight leaves become more pliable. The internal compounds of the tea start to release gradually, and the color of the brew shifts from pink in the first infusion to orange-yellow, with a progressively richer taste. Hence, it is known as “the third infusion gets the essence.” From this point on, the tea's aroma, flavor, and aftertaste gradually reveal their many characteristics. Therefore, tasting Dan Cong tea requires patience, as you need to reach at least the third infusion before you can evaluate and draw conclusions.

Fourth to Fifth Infusions 

During the fourth and fifth infusions, most Dan Cong teas reach a peak in taste, which also serves as a dividing line for the quality of the tea leaves. At this stage, various flavor information such as the region of origin, mountain area, altitude, harvesting season, processing methods, and age of the trees are released in high concentration into the brew. Experienced tea drinkers can usually grasp the overall profile of the tea during these infusions.

Sixth to Seventh Infusions 

The sixth to seventh infusions are focused on retaining the aftertaste. The emphasis on aftertaste at this stage is because the fourth and fifth infusions represent the peak of flavor, with most of the internal compounds already released. If the tea quality is low, it is generally difficult to maintain the lingering fragrance up to the seventh infusion. However, high mountain teas, especially some old tree spring teas from high elevations, may achieve peak flavors by the seventh infusion, typically two to three infusions later than regular teas.

Eighth to Tenth Infusions

Finally, the eighth to tenth infusions serve as the ultimate test for regular Dan Cong teas but may represent the "Peak flavor" of high-quality Dan Cong. Taking the Wudong(乌岽) region as an example, the old tree spring teas that are harvested annually can release a significant amount of the inner compounds during the eighth to tenth infusions. The qualities people seek, such as the essence of old trees, mountain characteristics, and even mineral notes, remain present at this stage. Thus, the tenth infusion still needs to emphasize lingering charm. This is why people in Chaoshan say, “Seven infusions retain fragrance, ten infusions retain charm,” as the minimum requirement for good Dan Cong tea.

Much like tasting wine, regardless of the price of the bottle, the first step in selecting a quality wine is ensuring it does not contain any artificial flavorings or additives that alter the original flavor profile. Cheap wine does not necessarily mean it is bad, but you need to confirm that the wine you are enjoying is produced using all-natural methods. The same principle applies to tea. Lumostea is dedicated to helping more tea enthusiasts in Canada understand authentic Chinese tea knowledge. Our mission is to promote industry transparency and assist Canadian consumers in minimizing trial-and-error costs. We stand with every tea culture enthusiast like you!

All articles reflect personal opinions, and Lumostea reserves the final right of interpretation for all blog content published on its website.