Da Wu Ye (大乌叶, big black leaf) is plucked from a regional subspecies of the tea plant, called Da Wu Ti, which is a natural hybrid of two other local varieties: Yashi Xiang and Shui Xian.
Due to the special drying process that involves both heating and cooling, the leaves can keep their original fragrance: vanilla, orchid, and roasted vegetables). The complex fragrance is accompanied by long-lasting, round, and mildly sweet flavour. Gently warms up and relaxes the body.
The well-known phoenix oolongs are famous for their impressive fragrance and long-lasting, round, creamy flavour.
The term dancong (单枞) originally meant phoenix teas all picked from one tree. In recent times though it has become a generic term for all Phoenix Mountain (凤凰山, Fenghuang) oolongs. The dancongs’ name often refers to a certain scent/savour (e.g. milan xian, honey-orchid fragrance).
Quantity: 5-6 gramm per 150ml.
Water temperature: 95ºC. From fresh spring water or filtered water.
Brewing time: 8-10…seconds