Yu Lan Xiang

22 CHF

Yu Lan Xiang Dan Cong from Fenghuang


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This exceptional Dan Cong is called Yu Lan Xiang. It means Magnolia fragrance and describes the character of the tea. Yu Lan Xiang Dan Cong is characterized by its particularly fruity aroma which is underlaid with a subtle fragrance of magnolia. This type of oolong is also called Phoenix Dan Cong and can be infused several times.

Where is Dan Cong tea from?

Dan Cong Oolong is grown on the slopes of the Pheonix Mountains around the city Fenghuang together with other crops and is partly wild. Through this high biodiversity are pest naturaly controlled and the use of pesticides is unnecessary. The Phoenix Mountain range extends between a height of 300 and up to 1500m. The climate with an average temperature of 22°C is considered mild.

Since when is tea made in the Phoenix Mountains?

Tea production in the Phoenix Mountains has a tradition of over a thousand year and the historical knowledge of the art of tea is passed on from generation to generation. This special type of tea is grown by a small family business in Fenghuang and thanks to centuries-old knowledge is processed into a top class Oolong. The whole family is involved in the harvest and the entire tea production. It is still produced in the traditional way as in the times of Lu Yu: the tea is dried and wilted in bamboo trays and then roasted over charcoal fire. The most important work step, the withering, is still done manually by our producers. This is of course very time-consuming but has the advantage that you have maximum control over the withering process. The results speak for themselves! In our blog post you can see how Tea Master Song processes the tea leaves and at the same time passes on his knowledge to a student.

Harvest: Spring 2020
Taste: Flowery and refreshing
Oxidation: approx. 30%
Roasting: light
Origin: Fenghuang, Chaozhou, China
Preparation: In this blog post you will find a description of how to brew Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when the tea is not drunk too hot, but waits until it has cooled down a little in the cup.
This tea is especially suitable for preparation in the Gaiwan or in a small Yixing pot in Chaozhou Gongfu style. Brewing times should not be too long, as Dancongs naturally contain more bitter substances. If you dose the amount of leaves well, you can still steep it directly in a pot or cup and just let the leaves sink to the bottom and add some hot water if necessary.


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