What is Phoenix Dan Cong? 你了解凤凰单枞吗？

Phoenix Dan Cong, also known as "Phoenix Tea," is a type of semi-fermented Oolong tea that encompasses over 80 varieties. Its uniqueness lies in the practice of harvesting single quality and producing from a single variety, without any blending. Named after its origin in Fenghuang Town, located in the northern mountainous area of Chao'an County, Guangdong Province, "Phoenix Dan Cong" reflects its geographic roots. After generations of careful cultivation by tea farmers, certain tea trees have been identified for their distinctive and excellent aroma, leading to their designation as specific Dan Cong tea trees. The tea produced from these trees is referred to as Dan Cong tea, while "Phoenix Dan Cong" serves as the collective term for these superior varieties.

Harvesting and Processing

The harvesting of Phoenix Dan Cong tea is done entirely by hand, involving six steps: wilting, withering, rolling, fixing, shaping, and roasting. Based on differing processing techniques, Phoenix Dan Cong can be categorized into more than ten major series, including Mi Lan Xiang (Honey Orchid Aroma), Gui Hua Xiang (Osmanthus Aroma), Yin Hua Xiang (Silver Flower Aroma), and Jiang Hua Xiang (Ginger Flower Aroma), resulting in over 80 varieties.

Roasting Methods

• Charcoal Roasting

Charcoal roasting refers to the technique of using wood charcoal as a heat source. Prior to the popularization of electric roasting technology, the production of Phoenix Dan Cong tea relied heavily on the extensive experience of the tea masters. Charcoal roasting ensures uniform heat distribution both inside and outside the leaves, making the process complex and labor-intensive, but often resulting in a superior aroma.

• Electric Roasting 

Electric roasting uses electrical energy as a heat source, warming the surface first and gradually transferring heat inward. Compared to charcoal roasting, electric roasting is more efficient; however, the aroma is generally not as pronounced. It is well-suited for mass production, significantly lowering labor costs.

Levels of Roasting

1. Light Roast(Qing Huo Dan Cong)

Light roast Dan Cong primarily features floral aromas with a lower degree of carbonization, resulting in a greenish color when the leaves unfurl. Light roasting effectively reduces the decomposition and loss of fragrant substances, better preserving the aroma of Dan Cong tea.

2. Medium Roast (Zu Huo Dan Cong)  

   Medium roast Dan Cong has a carbonization level of approximately 30%. In addition to retaining floral aromas, deeper roasting brings forth fruity and sweet notes, enhancing the richness of the flavor. This level of roasting is favored by most tea enthusiasts in Guangdong(China), and it is the primary choice among many tea roasting merchants.

3. Full Roast(Zu Huo Dan Cong)

Full roast Dan Cong has a rich flavor, with a carbonization level of 40% to 50%. The infusion is robust and stimulating, with prominent caramel and fruit honey notes, while the astringency is at its lowest. This roasting level fully showcases the unique character and complexity of the tea. Full roast teas are more durable in storage and are particularly popular among local veteran tea drinkers in Chaozhou(China) and those who enjoy bold flavors.

4. Dark roast (Zhong Huo Dan Cong)

Dark roasting is the extreme limit for Dan Cong tea, with carbonization levels exceeding 70%. The leaves turn dark, and floral, fruity, and varietal aromas nearly vanish, leaving only the toasty and heavy charcoal scent. Many lower-quality or poorly crafted teas undergo extreme roasting, making it difficult to identify their original characteristics.

Typically, the degree of roasting is estimated in advance by the tea masters based on experience and adjusted according to the roasting method, temperature, timing, and weather conditions.

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