Guangdong Chaozhou's Phoenix Dancong oolong tea is said to have "a hundred scents and a thousand variations." It is characterized by vivid aromas reminiscent of natural flowers and fruits, such as Ya Shi Xiang (Yin Hua Xiang), Mi Lan Xiang, and Zhi Lan Xiang. However, Dancong is a delicate tea leaf that can easily turn intensely bitter or astringent if the steeping time is off by even a few seconds. We have compiled a brewing guide to help you bring out its aroma to the fullest and enjoy a smooth taste.
1. Why a "thin white porcelain gaiwan" is best
When extracting the aroma of Phoenix Dancong, a thin white porcelain gaiwan, with its glass-like surface that does not absorb any aroma, is overwhelmingly superior to a porous Yixing clay teapot, which tends to absorb scents.
- Direct reflection of aroma: Porcelain reflects the tea leaf's aroma directly onto the underside of the lid and into the tea liquor.
- Rapid heat dissipation: Thin white porcelain releases excess heat easily, preventing the tea leaves from over-steaming, which causes an excessive leaching of bitter and astringent components.
2. The absolute principle of brewing: "Gao Chong, Ji Chu"
- Gao Chong (High Pour): Pour boiling water vigorously in a thin stream from a slightly higher position to make the tea leaves swirl rapidly inside the bowl. This causes the aromatic components to vaporize and rise instantly.
- Ji Chu (Immediate Decant): Do not wait after covering the bowl; decant the tea into a fairness cup in a matter of seconds (0–3 seconds). The secret to avoiding unwanted bitterness is to pour it all out without hesitation.
- Use plenty of tea leaves: Use a generous amount of tea leaves—about 5–7g (filling nearly half the bowl) relative to the gaiwan's capacity—to extract only the rich aroma in an extremely short amount of time.
3. Appreciating the aroma on the underside of the lid (Gai Xiang)
After decanting the tea, bring your nose close to the underside of the hot gaiwan lid to check the rising scent. The true pleasure of Phoenix Dancong lies in how the character of the aroma changes dramatically as the temperature drops, from "hot scent" (top note) to "warm scent" (middle note) and finally "cool scent" (last note).
For the act of measuring tea leaves and transferring them to the gaiwan, tools such as the Bamboo & Stone | Copper Tea Scoop are suitable for sliding in the long, thin leaves without breaking them.
When choosing a tea scoop, checking the shape and listed dimensions on the product page is one way to go. Please see our guide on how to choose a tea scoop.
