Phoenix Dan Cong, Fenghuang Dancong (凤凰单枞) in Chinese, is an Oolong tea from the Phoenix Mountains (凤凰山) of Guangdong province, southern China. What sets it apart from other oolongs is its extraordinary aromatic diversity: each named Dan Cong variety is harvested from a specific mother tree line, selected and propagated for its distinct aroma – from gardenia and honey orchid to almond, osmanthus, and magnolia. There are ten classic aroma types, and well over a hundred named cultivars behind them.
What Is Oolong Tea?
Oolong refers to a category of semi-oxidized teas (they sit between unoxidized green teas and fully oxidized black teas). The classic styles come from specific regions of China and Taiwan and are usually made from local cultivars that respond well to oolong processing, though today oolong is also produced in other tea-growing countries.
It can also be separated into four main types of oolong: Tie Guan Yin (southern Fujian province); Wuyi rock oolong (northern Fujian); Taiwanese oolong; and Dan Cong oolong from Guangdong province
DanCong Oolong
The word "Dan Cong" translates as "single bush”. A dancong oolong “garden” greatly differs from your typical tea garden. The word Dan Cong (单枞) means "single bush". Historically, Chaoshan farmers selected individual trees with distinctive aromas and then propagated them vegetatively, so each named Dan Cong comes from a specific mother tree line. Many of these plants are tall and tree-like compared to low-pruned plantation bushes.
What makes Dan Cong special are the distinct varieties, each of which resembles its own aroma.
There are ten classic Phoenix Dan Cong aroma types (gardenia, orchid, magnolia, honey orchid, almond, ginger flower, cinnamon, osmanthus, tuberose, jasmine), and well over a few dozen – likely hundreds – of named cultivars and selections behind them, with new lines still being selected and propagated. When a tea farmer discovers a new and unique flavor profile from their Dan Cong tree, they work hard to preserve it.
The two most famous Dan Congs are:
• Ya Shi Xiang Dan Cong Oolong
Mellow and full, with a slight gardenia aroma.
Also known by its popular name "Duck Shit Aroma Oolong". Fortunately for us tea enthusiasts, the tea itself doesn't have the slightest hint of duck shit.
If you would like to find out more about this tea and why the name, be sure to check out our article — The Story Behind the Honey-Sweet Duck Shit Aroma Oolong.
• Mi Lan Xiang Dan Cong Oolong
Prominent honey and orchid aroma with a light and sweet floral taste.
Some of the other varieties of Dan Cong oolongs include: Yu Lan Xiang (magnolia fragrance), Xing Ren Xiang (almond fragrance), Zhi Lan Xiang (orchid fragrance), Jiang Hua Xiang (ginger flower fragrance), Huang Zhi Xiang (yellow gardenia fragrance), You Hua Xiang (pomelo blossom fragrance), Rou Gui Xiang (cinnamon fragrance) Gui Hua Xiang (osmanthus blossom fragrance), and Mo Li Xiang (jasmine fragrance).
Brewing DanCong Oolong Gong Fu Style
Brewing guidelines for gong fu style Dan Cong Oolongs:
- water temperature: 212℉ / 100℃
- 1 gram of tea leaves per every 20ml of water (though locals brew their teas much stronger; they use 1.5 or even 2g of tea per every 20ml)
- time: rinse, then 5 sec + 5 sec for each subsequent infusion
