- Sold Out! - Fenghuang Dan Cong Bai Xian 2016 oolong tea

Fenghuang Dan Cong Ba Xian


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Oolong Tea
dan cong


Ba Xian
(Eight Immortals)


Appearance: single, matte grey/black leaves, thick and slightly twisted
Shape/Style: strip-style leaf
Plucking Style: hand-plucked
Oxidation: 30-35% oxidation
Roasting: charcoal-fired, medium roasting in the traditional manner
Flavor: taste of dry cinnamon, sweet potato and yams
Aroma: some charcoal, earth & wood, base of the trees. Subsequent infusions bring out a fleeting floral aroma of soft rose
Liquor: lovely light tawny brown tea liquor



Guan Mu Shi Village, Wu Dong Mountain
Chao Zhou County
Guangdong Province, China

2017 Late Spring Pluck
(May, June)

Note on Steeping Oolong:


Oolongs are traditionally ‘rinsed’ before being steeped.
This is done with a quick application of hot water that is poured over the tea in the gaiwan or teapot and then immediately discarded. The rinse water is not drunk – its purpose is to help the leaves begin to open during steeping.
Use additional appropriately-heated water for the 1st steeping and subsequent re-steepings.


Oolongs exemplify the concept that some teas can be re-steeped multiple times and yield an incredible volume of drinkable tea. This practice works best when the leaf is steeped in a small vessel, but it also works reasonably well in a large teapot. Please refer to our steeping instructions for details.


Western-style steeping in a medium-large sized teapot 20-32 ounces:


Use 1.25 Tablespoons (2-3 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep 2-3 infusions at 2-3 minutes each
Water temperature should be 195°F-205°F


Asian-style steeping in a small teapot under 10 oz or in a gaiwan:

Use 2.5 Tablespoons (5-6 grams) of tea per each 6 oz water
Rinse the tea in your teapot with a quick application of hot water
Immediately discard this liquid
Add additional hot water to start the 1st steeping
Steep upwards of 6-8 infusions (or more!) at 10 seconds to 1 minute each
Water temperature should be 195°F-205°F




Fenghuang dan cong teas are made from fresh leaf plucked from tea trees (not tea bushes) which are known as ‘single trunk’ tea trees. The teas are identified by flavor and aroma profile (floral, spicy, etc) that are classified as ‘fragrances’.

Over 30 different fragrances have been classified and each fragrance corresponds to the genetic lineage of the tea trees. The most delicious teas are from the oldest tea trees ( 100-300 years in age ) which have individual characteristics, growth habits, shapes and fragrances.

For 2017 spring we selected dan cong teas that have been growing in gardens that are at not quite as high an altitude as many of the gardens, and plucked from younger tea trees. We were looking for tea with good flavor, long-lasting qualities for re-steeping, and an aptitude for multiple-year storage. Dan congs can quickly become rarefied and expensive when certain conditions exist: elevation of the tea garden, age of the tea trees, the number of tea trees being plucked, etc. We also considered ease-of-steeping for this year’s dan congs, as we realize that older, larger-leaf dan congs can be notoriously difficult to steep successfully.

So, our 2017 dan cong selections are generally less expensive than the aged & rested dan cong teas we have in inventory from several years past, and offer good taste at an excellent price.

Ba Xian is a lovely dan cong for the tea enthusiast who wants a dan cong experience without the sweet high floral notes in the aroma and taste. We detected a little soft whiff of rose blossoms, but not the saturated magnolia or orchid “heavy” aromas found in other dan congs.

The dried leaf has a pleasant, clean, natural aroma that is more elusive than specific. The overall first impression of the tea is a bit astringent, but by the 3rd steeping a smooth, woodsy, sweet, chestnut flavor begins to emerge. And as one re-steeps this tea the flavor gently builds. In texture and mouth-feel, the liquor has heft and richness. An appealing fruity/vegetal style suggests nuances of dry cinnamon, sweet potato and yams in the flavor. Some roasted root vegetables, such as carrots, too. This liquor has a nice amount of returning flavor (hui gan) which makes the flavor even more noteworthy.

We would expect its youthful complexity to develop into a wonderfully balanced and focused, superb dan cong in several years time if given proper storage. If only one can wait, as it is envigoting and delicious right now!!