Origin: Guangdong Province, Chaoan County, Chaozhou City, China

Altitude of the garden: 600 m

Harvest time: 25.4.2025.

Final baking date: 30.5.2025.

Cultivar: Dong Fang Hong

Picking Method: Manual

Dong Fang Hong oolong, also known as “The East is Red”, was named after Chairman Mao himself. This variety is descended from one of the original mother trees, Song Zhong, making it one of the oldest varieties in the Phoenix Mountains. Like all Dan Cong oolong teas, it must be harvested from physically close and genetically identical trees and shrubs to preserve the authenticity of its unique aromas and flavors – hence the name “single bush”.

The taste of this tea is delicate and floral, with notes of sugar and peach, along with light but stimulating tannins. Like many other oolong teas of this type, it is extremely fruity and floral, but still unique. On the palate, you can feel the juice of peach, orchids and tulsi (holy basil).

Tea leaves are tightly and evenly twisted, compact and fleshy, dark brown in color with a glossy surface. The scent is fresh, persistent and clean. The tea infusion is deep red in color, bright and transparent, with a natural aroma reminiscent of the smell of sweet potatoes.

Dan Cong Oolong is grown on the slopes of the Phoenix Mountains near the city of Fenghuang. Some plantations grow wild, along with other crops, which contributes to exceptional biodiversity. Thanks to the natural balance, pests are controlled without the need for pesticides. The Phoenix mountain range stretches at altitudes of 400 to 1400 m, and the mild climate with an average temperature of 22 °C is ideal for growing this exceptional organic tea.

Chaozhou Phoenix Mountain is known for its premium Phoenix Dan Cong oolong tea, which draws its unique aroma and flavor from the local climate and soil. Nestled among the 73 Phoenix Mountains, this region has fresh air, a mild climate, and plenty of rainfall. In addition to being a tourist attraction, the mountain is also a major tea-producing area, with over 20,000 hectares of tea gardens.

Among them, an ancient forest with more than 3000 trees dating back 200–400 years stands out, including the legendary “Song Zhong Tea King” trees up to 600 years old. In 1982, Dan Cong was listed among the 32 most famous Chinese teas.

To prepare this tea, it is recommended to use mountain spring or purified water and a teapot with a lid. Speed is key. First, it is necessary to heat the kettle with hot water.

Then “rinse” the tea, which means that the dry leaves are poured with hot water, and then this water is poured out and thrown away after a few seconds.

Preparation – Yixing clay teapot

• 5 g tea
• 110 ml of water
• Temp. 95°C
• Overflow 5: 10s, 10s, 20s, 30s, 50s

Preparation – gaiwan

• 5-6 g of tea
• 120 ml water
• Temp. 95°C
• Overflow 7: 5s, 10s, 15s, 25s, 25s, 30s, 40s