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Product description
Sixth Snow Da Wu Ye (Big Leaf Dancong)
Sixth Snow is a Phoenix Dancong oolong made from the Da Wu Ye cultivar, a classic “Big Leaf” variety from the Phoenix Mountain region of Chaozhou, Guangdong. Known for its expressive fragrance, smooth liquor, and naturally sweet profile, Da Wu Ye is one of the most approachable yet characterful styles of Dancong.
The name “Sixth Snow” reflects the tea’s clean, bright, and softly sweet character — a floral Dancong with the freshness of mountain air and the gentle sweetness often associated with winter-picked “snowflake” teas. The tea opens with notes of white flowers, ripe fruit, soft honey, and a light creamy sweetness, carried by a smooth golden liquor and a clean lingering finish.
Our selection focuses on the qualities that define a high-quality Da Wu Ye Dancong: vivid natural fragrance, balanced sweetness, smooth texture, clean structure, and good endurance across multiple gong fu infusions.
Elegant, fragrant, and easy to adore, Sixth Snow is perfect for those seeking an authentic Phoenix Dancong with floral brightness, mellow sweetness, and a refined breeze character.
Flavour Profile
Basil refreshingnotes, White flowers · ripe fruit · soft honey · light cream · golden liquor · late-season sweetness
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan.
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
Sixth Snow Da Wu Ye (Big Leaf Dancong)
Sixth Snow is a Phoenix Dancong oolong made from the Da Wu Ye cultivar, a classic “Big Leaf” variety from the Phoenix Mountain region of Chaozhou, Guangdong. Known for its expressive fragrance, smooth liquor, and naturally sweet profile, Da Wu Ye is one of the most approachable yet characterful styles of Dancong.
The name “Sixth Snow” reflects the tea’s clean, bright, and softly sweet character — a floral Dancong with the freshness of mountain air and the gentle sweetness often associated with winter-picked “snowflake” teas. The tea opens with notes of white flowers, ripe fruit, soft honey, and a light creamy sweetness, carried by a smooth golden liquor and a clean lingering finish.
Our selection focuses on the qualities that define a high-quality Da Wu Ye Dancong: vivid natural fragrance, balanced sweetness, smooth texture, clean structure, and good endurance across multiple gong fu infusions.
Elegant, fragrant, and easy to adore, Sixth Snow is perfect for those seeking an authentic Phoenix Dancong with floral brightness, mellow sweetness, and a refined breeze character.
Flavour Profile
Basil refreshingnotes, White flowers · ripe fruit · soft honey · light cream · golden liquor · late-season sweetness
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan.
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.