-
Product description
This is the Dancong Tasting Set we created for Dancong lovers, and it marks the finest edition of our Dancong Tasting Series.
This special edition is strictly limited, owing to the small batch produced from our local farmer's Tea Tiger collection and the rarity of the highest-quality single-tree (Danzhu) varieties selected specifically for this box.
Picked in January 2026, Tea Tiger refers to very early tea leaves handpicked from old bushes over 50 years old in our garden in Pheonix Mountain, before the Spring harvest (only once a year). Locally, these are known as 'Cha Hu' (Tea Tiger), a term used for tea leaves that come only from the ancient bushes.
- Xiong Di Zai (The Brother) 7g
Picked in the 2025 Spring Harvest in Da’an village's tea garden, located above 1,100 meters. Da’an Village is known for its high-altitude setting, which produces top-tier hand-picked Dancong tea. It is also celebrated for its historic single trees and the oldest Dancong tea gardens. This tasting highlights the cultivar's authentic fragrance, high-mountain climate, and unique soil, connecting it to the renowned old bushes in the neighbourhood.
- A Mystery Top-Tier Single-Tree (Danzhu) 7g made by renowned Dancong Tea maker Master Lin.
B. Lao Cong Ba Xian (Eight Immortals)
C. Award-Winning Ju Duo Zai (Almond)
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 is the Dancong Tasting Set we created for Dancong lovers, and it marks the finest edition of our Dancong Tasting Series.
This special edition is strictly limited, owing to the small batch produced from our local farmer's Tea Tiger collection and the rarity of the highest-quality single-tree (Danzhu) varieties selected specifically for this box.
Picked in January 2026, Tea Tiger refers to very early tea leaves handpicked from old bushes over 50 years old in our garden in Pheonix Mountain, before the Spring harvest (only once a year). Locally, these are known as 'Cha Hu' (Tea Tiger), a term used for tea leaves that come only from the ancient bushes.
- Xiong Di Zai (The Brother) 7g
Picked in the 2025 Spring Harvest in Da’an village's tea garden, located above 1,100 meters. Da’an Village is known for its high-altitude setting, which produces top-tier hand-picked Dancong tea. It is also celebrated for its historic single trees and the oldest Dancong tea gardens. This tasting highlights the cultivar's authentic fragrance, high-mountain climate, and unique soil, connecting it to the renowned old bushes in the neighbourhood.
- A Mystery Top-Tier Single-Tree (Danzhu) 7g made by renowned Dancong Tea maker Master Lin.
B. Lao Cong Ba Xian (Eight Immortals)
C. Award-Winning Ju Duo Zai (Almond)
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.