Aged & Rested Fenghuang Dan Cong Ji Long Kan oolong tea

Fenghuang Dan Cong Ji Long Kan


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Oolong Tea
dan cong


Fenghuang Dan Cong Ji Long Kan



Style/Shape: strip-style leaf
Plucking Style: single
Oxidation: 30-35% oxidation
Roasting: charcoal-fired, light roasting in the traditional manner


Appearance: large, broad, single, open, slightly-twisted flat leaf
Flavor: an appealing fruity style suggests berries and cherry pip. long, clean, honeyed aftertaste
Aroma: pleasant, clean, light aroma of ‘biscuit’, amaretti, and cherry pip
Liquor: pale, golden-colored liquor


Wu Dong Mountain
Chao Zhou County (Phoenix Mountains)
Guangdong Province, China

2019 Spring Pluck
(late April, early May)

Western-style steeping in a medium-large sized teapot 25-32 ounces:


Use 1.5 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 3 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




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.


Note on Steeping Oolong:


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 detail.s


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.

This is an historically important dan cong, and one of the most-sought after, due to to the fact that it is a very specific sub-category of FHDC that  belongs to the Zhi Lan Xiang (Orchid Flavor) family. The original, ‘mother’ tree of Ji Long Kan can be found in Zhong Ping Village, on Wudong Mountain. The appearance of the mother tree (and the subsequent habit of its descendants, the modern Ji Long Kan trees) are reminiscent of the traditional Chazhou-style chicken cages of the region.  ‘Chicken cage’, or more accurately ‘chicken pen’, transliterates to Ji Long Kan in the local Chaozhou dialect. So this FHDC tea varietal was named for the silhouette of its most famous tea tree. The modern cultivar Ji Long Kan evolved naturally by pollination of the original, single tree with local shui xian dan cong plantings, and now the contemporary stock that has been planted in the area during the last century was bred from this evolving Ji Long Kan / Shui Xian lineage.

The Ji Long Kan leaf is rolled tightly and is dense and heavy for its size. The color of the leaf is a light brown, mottled with a lighter tan. The liquor colors up to a clear golden yellow. The fragrance lingers long, like its namesake the orchid flower. The base flavor is smooth and rich. This dan cong has a penetrating aftertaste and the leaf can be re-steeped as many as 25-30 times due to the short time of each steeping (10-25 seconds only).

In the cup, the taste is generally fruity. We taste a strong berry presence and cherry pip, and it is not floral or sweet. As with most other dan congs, there is always at least a hint of floral sweetness in the background taste. This is especially true of the ‘Orchid Oolong’ family. One unique aspect of this family is the inherent ‘creaminess’ of the liquor. This is a result of the chemistry of the varietal, and is quite special.

This dancong has good staying power in the cup. The aftertaste is pleasant and leaves the mouth feeling refreshed.

Many tea enthusiasts find that a new dan cong requires several attempts (at first) in order to be steeped successfully over time. In general we recommend that you try cooler water and longer steep times for better results; however, this Ji Long Kan does prefer short steeping, although the water temperature is often best if on the cool side. Being harvested either early or at the peak time for dan congs, in most years the Ji Long Kan oolong leaf can tend toward showing the elusive dan cong rawness or astringency. A short steep will  mitigate this and allow the incredible intrinsic flavor of the original plant to shine through the shui xian influence.

When we sourced this leaf in 2019 we made the educated decision to not offer it for drinking at that time, because we felt that it was too young. We have been monitoring it for almost two years, and it is now ‘ready for prime time’, as they say! It is still showing a bit of its adolescent self (a ‘brightness’ bordering on astringency) but it has matured well and should be enthusiastically enjoyed for at least five years or more (2026/2028+/- depending on storage).