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Product description
Dancong Lao Cong Tea Tiger 2026
Tea Tiger, locally known as Cha Hu, refers to a rare early-picked Phoenix Dancong made only from old tea bushes. This 2026 batch was handpicked in January from 50+ year-old bushes in our Phoenix Mountain garden, before the main Spring harvest begins.
Picked only once a year, these very early leaves carry a distinctive old-bush vitality: concentrated fragrance, firm structure, and a deep mountain character. The name “Tea Tiger” reflects the strength and presence of the tea — bold yet refined, with an energy that feels more powerful than ordinary seasonal Dancong.
The tea opens with wild floral notes, soft honey, young fruit, and a fresh mountain sweetness, supported by the depth and mineral structure of old bushes. The liquor is clean, smooth, and lively, with a long aftertaste that continues to unfold across multiple gong fu infusions.
Rare, early, and full of character, this Lao Cong Tea Tiger is a special seasonal Dancong for those seeking old-bush depth, fresh mountain energy, and the unique expression of the first handpicked leaves of the year.
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
Dancong Lao Cong Tea Tiger 2026
Tea Tiger, locally known as Cha Hu, refers to a rare early-picked Phoenix Dancong made only from old tea bushes. This 2026 batch was handpicked in January from 50+ year-old bushes in our Phoenix Mountain garden, before the main Spring harvest begins.
Picked only once a year, these very early leaves carry a distinctive old-bush vitality: concentrated fragrance, firm structure, and a deep mountain character. The name “Tea Tiger” reflects the strength and presence of the tea — bold yet refined, with an energy that feels more powerful than ordinary seasonal Dancong.
The tea opens with wild floral notes, soft honey, young fruit, and a fresh mountain sweetness, supported by the depth and mineral structure of old bushes. The liquor is clean, smooth, and lively, with a long aftertaste that continues to unfold across multiple gong fu infusions.
Rare, early, and full of character, this Lao Cong Tea Tiger is a special seasonal Dancong for those seeking old-bush depth, fresh mountain energy, and the unique expression of the first handpicked leaves of the year.
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.