A fine tea is simply water remembering every leaf’s journey across high ridges and deep valleys. It lets our lips become interpreters of terroir, and tea fragrance the footnote of time. I am Jon from Tongxin She Teahouse, a humble tea seeker. I love fine teas and wish to share them with you all.
Deep in the cloud-shrouded Phoenix Mountain range sits Shitoujiao of Wudong, a revered premium terroir for Phoenix Dancong. Located over 1,000 meters above sea level, it is wrapped in mist year-round with gentle mountain breezes and diffused sunlight. The soil is composed of weathered granite gravel: three parts loam and seven parts rock sand, offering excellent drainage and abundant minerals. This unique highland microclimate slows the growth of ancient tea trees rooted in rock crevices, allowing them to accumulate rich substances and develop the profound, distinctive mountain rhythm exclusive to Wudong.
Within the world of Phoenix Dancong, Niaozui is hailed as “the Mother of Dancong”, the most ancient native tea cultivar in the Phoenix tea region. Countless famous Dancong aromas we know today, including honey-orchid and other floral varieties, were selectively bred and naturally mutated from original Niaozui mother plants. It is the root and origin of Phoenix Dancong culture. The century-old ancient Niaozui trees preserved in Shitoujiao feature gnarled trunks and roots stretching deep into rock fissures, retaining pure wild character. Yield is extremely scarce; only a limited amount of premium fresh leaves can be harvested each spring, making this aged bush tea a rare, high-end treasure.
A remarkable terroir lays the foundation, yet rigorous manual control gives tea its soul. This tea is fully quality-controlled by Tongxin She Teahouse. We personally select trees deep in the mountains, hand-pick tender leaves in spring, and strictly screen raw materials, discarding any thin, uneven or underdeveloped leaves. The whole process follows traditional craftsmanship: sun withering, indoor withering, hand-performed bruising, fixation and rolling, all finished with slow charcoal roasting in multiple phases. We adhere to strict standards without rushing production or pursuing mass output. Our goal is to preserve the original character of ancient trees and restore the clean, powerful mountain qi of aged highland bushes.
The finished dry tea features long, tightly twisted, heavy strips with a dark, glossy hue and subtle golden fine hairs. It carries the quiet, dignified quality shaped by centuries of old bushes, quite different from the lightweight, superficial texture of younger bushes. When cold-sniffed, the aroma is pure and elegant. After warming the vessel, the fragrance unfolds gently rather than aggressively. Delicate orchid notes blend with aged wood scent and faint wild mountain honey sweetness, soft and lingering.
Brew with boiling water, and the liquor turns bright orange, clear and lustrous with a rich, silky texture. Smooth and mellow on the palate, it barely carries astringency or bitterness, presenting a refined, clean taste profile. Elegant orchid flavour emerges first, followed by layered aged bush moss aroma and mild woody notes. The fragrance dissolves fully into the liquor, the charm hidden deep within the tea soup; aroma and taste are integrated, calm and restrained.
For Ancient Tree Niaozui from Shitoujiao, it is not stunning, loud floral fragrance that we pursue, but the integrated essence of terroir, ancient trees and aged bushes. It does not impress drinkers with overwhelming aroma, but conquers the palate with its steady, thick and profound tea soup. It is especially suitable for seasoned tea lovers who favour substantial texture, steady aged-bush charm, and enjoy experiencing the rocky “mountain bone” quality.
After swallowing, sweet aftertaste blooms gradually on the throat, with lasting refreshing charm and continuous salivation. It delivers excellent brew endurance, retaining rich aged-bush charm and mountain vitality even after more than ten infusions. Each brew reveals new layers, and the profound character of ancient trees emerges more prominently in later steeps.
For roasting, Tongxin She adopts traditional medium-full charcoal roasting with gradual, restrained heat. We avoid heavy fire for strong roasted flavour and refrain from masking the natural mountain essence of ancient highland trees. The roasting balances tea nature, locks in fragrance, rendering the liquor mellow and pleasant for repeated sipping, suitable for all seasons.
Tongxin She Recommended Brewing Guide for Ancient Tree Niaozui
• Vessel: 110ml gaiwan preferred
• Tea dosage: 6g (standard tasting dosage for our teahouse)
• Water: 100°C boiling water
• Steeping time: Quick pour for the first 3 infusions (5–10 seconds) to lock aroma and gather flavour; extend steeping time gradually starting from the 4th infusion
• Brew endurance: Over 10 stable infusions, with sweet liquor and persistent aged-bush charm in later steeps
• Storage: Keep sealed, away from light, in cool and dry place. Aged Dancong can be naturally aged, becoming softer and mellower over time.
One cup of ancient highland bush tea carries the spirit of an entire mountain and years of time.
From the high mountain terroir of Wudong to your teacup, Tongxin She seeks tea with sincere heart and crafts it with dedication. We chase refinement over quantity, reject vanity and uphold authenticity. May this calm, substantial Shitoujiao Ancient Tree Niaozui allow you to sip mountain mist and taste centuries of time amid your busy daily life.