Dong Fang Hong
Dong Fang Hong descends from one of the oldest varieties from the Phoenix Mountains, the Song Zhong. This Dan Cong Oolong is characterised by its particularly flowery and intense aroma. Compared to Song Zhong, it is clearly more flowery, but not quite as intense as Yu Lan Xiang, for example. Nevertheless, we would recommend Dong Fang Hong to friends of “green” Oolong teas.
The tea leaves for this Dong Fang Hong were grown on the Wudong Mountain. The tea bushes grow at an altitude of around 1000m and are over 100 years old.
Dan Cong Oolong tea
Dan Cong Oolong is grown on the slopes of the Phoenix Mountains around the city Fenghuang together with other crops and is partly wild. Through this high biodiversity are pest naturaly controlled and the use of pesticides is unnecessary. The Phoenix Mountain range extends between a height of 300 and up to 1500m. The climate with an average temperature of 22°C is considered mild.
Tea production in Chaozhou has a thousand year old tradition and the historical knowledge of the art of tea is passed on from generation to generation. This tea is grown by a boutique tea farmer from Fenghuang and is thanks to a centuries-old knowledge processed to a superior oolong. The whole family is involved in the harvest and also in the entire tea production. The tea is still traditionally processed like in old times: The leaves are withered and dried in bamboo trays and then roasted over charcoal fire.
Harvest: Spring 2020
Aroma: flowery and intense
Oxidation: approx. 50%
Terroir: Wudong Mountain, Fenghuang, Chaozhou, China
Preparation: In this blog post you will find a description of how to brew Dong Fang Hong Oolong tea in an optimal way.
Tip: The aroma in the mouth unfolds best when Dong Fang Hong is not drunk too hot. Wait instead until it has cooled down a bit in the cup.
This tea is especially suitable for preparation in the Gaiwan or in a small Yixing pot in Chaozhou Gongfu style. Brewing times should not be too long, as Dancongs naturally contain more bitter substances. If you dose the amount of leaves well, you can still steep it directly in a pot or cup and just let the leaves sink to the bottom and add some hot water if necessary.
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