Aged & Rested Fenghuang Dan Song Zhong oolong tea

Fenghuang Dan Cong Song Zhong


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Oolong Tea
dan cong


Fenghuang Dan Cong Song Zhong



Style/Shape: strip-style leaf
Plucking Style: individual
Oxidation: 40-55% oxidation
Roasting: charcoal-fired, medium roasting in the traditional manner


Appearance: large, elegant, slender, perfectly-twisted leaf
Flavor: an appealing style suggests dried fruit, litchi, and walnuts… long, clean aftertaste
Aroma: pleasant, clean, light aroma of ‘biscuit’ and sweet toasted bread
Liquor: pale, golden-amber-colored liquor


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

2019 Spring Pluck
(late May, early June)

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 another unusual dan cong, and one of our favorites; it is of a modest production from a small harvest. The dried leaf of this late-spring harvested dan cong is somewhat darker than many of our other dan congs and has a wonderful, mature aroma. The leaf is incredibly elegant: slender individual leaves with a rich cordovan finish.

This tea comes from some of the oldest tea trees in Fenghuang, hence its name: Song Zhong – from the Song Dynasty. There are trees in this section of garden that are 300 years old, and still in production. This is an incredible dan cong and has developed into a real taste treat along with the Ji Long Kan from the same season.

In the cup, the taste is fruity, not excessively floral or sweet. We tasted dried stone fruit, litchi, and walnuts, ‘biscuit’ and lightly toasted sweet breads such as challah. And a little sweet potato. Being a dan cong, there is a presence of floral sweetness somewhere in the background but this tea is definitely not primarily floral; it is quite refreshing and bright.

There is a fleeting sense of cinnamon stick or eucalyptus in the finish – reminiscent of a flavor characteristic of Rou Gui oolong. The 2nd steeping brought forth an aroma and flavor reminiscent of the rind or stem end of ripe late summer melons such as canary or casaba melons. The 3rd steeping was very similar to the 2nd steeping, and no doubt the tea could have gone on for many more.

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

Many tea enthusiasts find that dan congs require several tries to steep successfully. We recommend that you try cooler water and longer steep times for better results in general.