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Product description
Orange Blossom Fragrance (Cheng Hua Xiang)
Cheng Hua Xiang is a refined aroma type of Phoenix Dancong Oolong, known for its bright orange blossom fragrance and elegant citrus-floral depth. This selection comes from Da’an Village, one of the highly regarded high-mountain areas of the Phoenix Mountains in Chaozhou, Guangdong, at over 1,100 meters above sea level.
The high-altitude terroir of Da’an gives this tea a cleaner, brighter, and more lifted profile. Our selection focuses on the qualities that define a premium Da’an high-mountain Dancong: enrich natural floral fragrance, smooth texture, vivid, bold structure, and a long mineral-sweet finish. The tea opens with notes of orange blossom, citrus peel, honey, and soft white flowers, unfolding with clarity and graceful depth across multiple gong fu infusions.
Rice, elegant, and quietly complex, this is a high-mountain Phoenix Dancong for those seeking refined floral-citrus aroma, mountain freshness, and lasting fragrance.
Tea Information
Classification: Superior (Highest Quality)
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan. As an alternative to heavier roasted Dancong, it can be polished with a Yixing Zhu Ni or Chaozhou Red clay pots.
Prep: Rinse and Warm the teawares using hot water carefully.
1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 90-100 ml water.
2) 100°C water, infuse for 3 seconds to rinse off.
3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 10 infusions.
The best result is drinking from lower temperature, with a thin small cup of 30-35ml, preferably made in porcelain.
Product description
Orange Blossom Fragrance (Cheng Hua Xiang)
Cheng Hua Xiang is a refined aroma type of Phoenix Dancong Oolong, known for its bright orange blossom fragrance and elegant citrus-floral depth. This selection comes from Da’an Village, one of the highly regarded high-mountain areas of the Phoenix Mountains in Chaozhou, Guangdong, at over 1,100 meters above sea level.
The high-altitude terroir of Da’an gives this tea a cleaner, brighter, and more lifted profile. Our selection focuses on the qualities that define a premium Da’an high-mountain Dancong: enrich natural floral fragrance, smooth texture, vivid, bold structure, and a long mineral-sweet finish. The tea opens with notes of orange blossom, citrus peel, honey, and soft white flowers, unfolding with clarity and graceful depth across multiple gong fu infusions.
Rice, elegant, and quietly complex, this is a high-mountain Phoenix Dancong for those seeking refined floral-citrus aroma, mountain freshness, and lasting fragrance.
Tea Information
Classification: Superior (Highest Quality)
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan. As an alternative to heavier roasted Dancong, it can be polished with a Yixing Zhu Ni or Chaozhou Red clay pots.
Prep: Rinse and Warm the teawares using hot water carefully.
1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 90-100 ml water.
2) 100°C water, infuse for 3 seconds to rinse off.
3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 10 infusions.
The best result is drinking from lower temperature, with a thin small cup of 30-35ml, preferably made in porcelain.