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Product description
This Dancong is our personal preference and the preferred choice for connoisseurs. We work with this tea garden who owns the Ya Shi Xiang mother tree in Ping Keng Tou village.
This limited batch of Lao Cong Ya Shi Xiang (Duck Shit) or also officially called Honey Suckle Aroma Phoenix Dancong, with its unique taste and experience, is only produced by the old bush that yield less than 20kg of tea per year. We are pleased to introduce this very authentic old-bush Dancong to the Europe for the first time, connecting with new customers and showcasing our exceptional teas.
To enjoy the best Dancong, please kindly follow the Chao Zhou Gong Fu Cha style, see its brewing guide below. It is advisable to use porcelain and purple clay (the Chao Zhou Clay pot is also recommended) but not pottery with open pores or sandy surface, as this can result in a significant loss of the Dancong’s aroma during the brewing process.
Tea Information
Classification: Superior (Highest Quality) 精品级
Oxidation: 30-50%
Roasting: Medium
Aftertaste: Strong, long-lasting
Cultivar: Ya Shi Xiang Lao Cong (old bush)
Year / Season: 2024 Early Spring, only one pick per year.
Origin: Wu Dong, Phoenix Mountain, 900-1100meters, Chao Zhou, China
Flavour Profile
HEAVENLY PENETRATING AROMA FROM MOUTH, NOSE TO HEAD.
REFINED SWEETNESS LIKE ROCK CANDY, MULTI-LAYERED NOTES FROM TROPICAL FRUITS, MANGO, ROSE, TO HONEY SUCKLE AND PEAR. SMOOTH AND VERY SWEET AFTERTASTE.
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
This Dancong is our personal preference and the preferred choice for connoisseurs. We work with this tea garden who owns the Ya Shi Xiang mother tree in Ping Keng Tou village.
This limited batch of Lao Cong Ya Shi Xiang (Duck Shit) or also officially called Honey Suckle Aroma Phoenix Dancong, with its unique taste and experience, is only produced by the old bush that yield less than 20kg of tea per year. We are pleased to introduce this very authentic old-bush Dancong to the Europe for the first time, connecting with new customers and showcasing our exceptional teas.
To enjoy the best Dancong, please kindly follow the Chao Zhou Gong Fu Cha style, see its brewing guide below. It is advisable to use porcelain and purple clay (the Chao Zhou Clay pot is also recommended) but not pottery with open pores or sandy surface, as this can result in a significant loss of the Dancong’s aroma during the brewing process.
Tea Information
Classification: Superior (Highest Quality) 精品级
Oxidation: 30-50%
Roasting: Medium
Aftertaste: Strong, long-lasting
Cultivar: Ya Shi Xiang Lao Cong (old bush)
Year / Season: 2024 Early Spring, only one pick per year.
Origin: Wu Dong, Phoenix Mountain, 900-1100meters, Chao Zhou, China
Flavour Profile
HEAVENLY PENETRATING AROMA FROM MOUTH, NOSE TO HEAD.
REFINED SWEETNESS LIKE ROCK CANDY, MULTI-LAYERED NOTES FROM TROPICAL FRUITS, MANGO, ROSE, TO HONEY SUCKLE AND PEAR. SMOOTH AND VERY SWEET AFTERTASTE.
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.