Fenghuang Dan Cong oolong tea

Fenghuang Dan Cong is a Chinese oolong tea from the Fenghuang Mountains near Chaozhou, in Guangdong Province, southern China. Teas from this region are renowned for their rich, natural floral and fruity aromas, which can be further enhanced and refined through careful processing and roasting.

The dry tea consists of long, narrow, lengthwise-twisted leaves ranging in colour from deep brown to almost black. Once infused, it produces a clear, deep amber liquor with a subtle reddish hue. Over successive infusions, the leaves gradually unfold, revealing shades of brown and olive green.

Honeyed, orchid-like notes take centre stage in both aroma and flavour, complemented by delicate fruity hints reminiscent of apricot. A subtly smoky, roasted character emerges in the background, adding depth and an intriguing contrast to the tea’s floral sweetness. Complex and layered, this oolong continues to reveal new nuances over multiple infusions.

The name Fenghuang means “phoenix”, while Dan Cong originally referred to an “individual bush” or “single tea plant”. The term is rooted in the traditional practice of selecting tea plants with distinctive aromas and processing their leaves separately. Today, Dan Cong refers to an entire family of teas, so not every tea bearing this name comes from a single plant.

The Fenghuang Mountains and the nearby Chaozhou region form a distinctive centre of Chinese oolong production. Tea cultivation in this area is built on centuries of tradition, with particular attention paid to selecting tea plants with different aromatic characteristics.

Fenghuang Dan Cong teas are traditionally classified into a variety of aroma types. One of these is Mi Lan Xiang, meaning “Honey Orchid Fragrance”, known for its honeyed, floral and fruity character. These aromas are not the result of added flavourings but develop naturally from the tea leaves and their processing.

Use 5–6 g of tea per 100–150 ml of water, preferably in a gaiwan or a small porcelain or clay teapot. Pour over with water at 95–100 °C and steep the first infusion for approximately 30–40 seconds.

For subsequent infusions, gradually increase the steeping time. Fenghuang Dan Cong can be infused several times, allowing you to observe how its honeyed, floral, fruity and gently roasted aromas evolve from one cup to the next.