Dancong Collection Premium Old Bushes

Experience the Elegance of Dancong Oolong

Unparalleled Flavor Experience

The Dancong Collection Premium Old Bushes offers a delightful journey into the world of finest Chinese oolong tea. This collection, recognized as a luxurious Dancong tasting set, features hand-picked leaves from ancient bushes renowned for their rich flavor profiles and unique depth of single trees. Each sip reveals complex notes, ranging from floral to fruity undertones, making it an extraordinary choice for both new and seasoned tea enthusiasts. Because of its unique characteristics, this tea elevates any tea-drinking experience.

What is Dancong Oolong?

Dancong oolong is a distinguished variety of Chinese tea, renowned for its unique flavor profile. This tea is carefully harvested from older bushes that have deep roots, allowing them to absorb minerals from the soil, which enhances the taste. The processing method of Dancong results in a medium oxidation level, offering a rich aroma and a smooth finish. As a result, every sip is a delightful experience, revealing floral and fruity notes. Dancong is not just a beverage; it's a journey through the lush tea gardens in Chaozhou, the birthplace of Gong Fu Cha in China.

Taste Profile and Brewing Suggestions

The taste profile of Dancong oolong is complex yet harmonious. It unfolds with subtle floral fragrances, followed by hints of stone fruits, such as apricots or peaches. Because of its rich profile, it is essential to brew this tea properly. You may find a standard brewing guidance in the "how to brew" section and build your own brewing style for adjustment. 

The Craft Behind Dancong Production

The production of Dancong oolong is a meticulous art that has been perfected over centuries. Artisans work diligently during the harvest, choosing only the best leaves from old bushes, which are often over 50-100 years old. After picking, the leaves undergo a careful wilting and rolling process. This handcrafted approach makes all the difference, as each batch reflects the terroir of its origin. Because of this dedication to quality, Dancong oolong stands out in the world of specialty teas even among the highest quality teas in China, earning it a place in every tea enthusiast's collection.

Tea Information

Premium Selection Nov (New)

1) Last Chance: 100-Year-Old Bush Superior Dong Fang Hong (the Eastern Red) 2nd Fired, 2024 Spring, from Wudong Village above 1000 meters. 7g

2) 100-Year-Old Bush Charcoal Roasting Ba Xian (the Eight Immortals), 3rd Fired, 2024 Spring, from Wudong Village. 7g

3) 2025 Award-Winning Mi Lan Xiang (Honey Orchid) old-bushes 2nd fired (medium roasted) from Da’an village, above 1200 meters. 7g

Premium Selection Sep (Sold Out)

1) 80-Year-Old Bush Mi Lan Xiang (Honey Orchid) 2nd fired (medium roasted) 2025 Spring, from Wudong Mountain above 1000 meters. 7g

2) 80-Year-Old Bush Honey Suckle (Duck Shit) 3rd Fired, 2024 Spring, from Ping Keng Tou Village mother tree garden. 7g

3) 100-Year-Old Bush Superior Dong Fang Hong (the Eastern Red) 2nd Fired, 2024 Spring, from Wudong Village above 1000 meters. 7g

Premium Selection June (Sold Out)

1) 80-Year-Old Bush Mi Lan Xiang (Honey Orchid) 3rd Fired, 2024 Spring, from Da’an Village. 7g

2) 100-Year-Old Bush Charcoal Roasting Ba Xian (the Eight Immortals), 3rd Fired, 2024 Spring, from Wudong Village. 7g

3) 100-Year-Old Bush Superior Dong Fang Hong (the Eastern Red) 2nd Fired, 2024 Spring, from Wudong Village. 7g

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.