Phoenix Dancong-produced in Chaozhou City, Guangdong Province, an ancient historical and cultural capital, is the top oolong tea in Chaoshan, Guangdong. Today, Tongxinshe Teahouse recommends the first excellent Phoenix Dancong "Lao Cong Ba Xian" this year.
Eight Immortals Dancong Tea is one of the ten most precious nectar-flavored teas in Phoenix Dancong. The Eight Immortals, also known as the Eight Immortals Crossing the Sea. In 1898, tea farmers in Lizaiping Village, Wuyi, took the branches of Dawuye single clump from "Gozailio" village (later changed to Yahou Village) for cutting, and after careful cultivation, eight tea seedlings survived, so it was changed to "Eight Immortals Crossing the Sea" , hereinafter referred to as "Eight Immortals".
This Eight Immortals Single Cong was carefully screened by myself in Chaoshan. The tea trees grow in the alpine tea gardens of Fenghuang Mountain. The high altitude terrain creates a unique mountain flavor. It is worth mentioning that the trees are old, most of them are over 100 years old. It can be called Lao Cong in the single clump, with a limit of only 5kg. In addition to the environment and variety, the tea-making process also directly determines the quality of the single clump. The traditional charcoal roasting process is used for tea, which improves the activity of the substances contained in the tea, reduces the bitterness and astringency, and makes the tea soup more fragrant and sweet. At the same time, it can also prevent the tea from turning green, which is more conducive to preservation. This tea is fully roasted. After two days and two nights, the "potential" of the tea itself was fully stimulated, and the unique high aroma and brew resistance of Dancong tea were vividly displayed. It is brewed in a Gaiwan or a vermilion pot, and the boiling water is flushed high. As soon as the water is poured in, the fragrant aroma will come oncoming in an instant. The fragrance of chili orchid is full and lasting, refreshing the heart. This tea has a sweet, mellow taste. The most obvious feature is that the aroma sinks in the water, not only smells the fragrance, but also drinks the fragrance, and the lips and teeth are fragrant.
Tea container: Gaiwan (120ml)
Amount of tea: 8g
Brewing water: pure water, mountain spring water
Water temperature: boiling water for brewing
Brewing: No need to wash the tea; the first 2 courses are high brewed quickly; it is very resistant to brewing, and can produce more than 20 courses.