About Royal Phoenix oolong:
The Phoenix Mountains (Fenghuang Shan) in Guangdong, China are home to many famous oolong cultivars. In our last visit to this area, we studied at least seven of these different tea plants, including the popular “Mi Lan Xiang” or “Honey Orchid” cultivar. Our Royal Phoenix uses the fragrant and distinctly-flavored leaves of this plant. The most recent batch (2022) is slightly less roasted and lighter than previous batches we’ve carried.
Phoenix tea plants are known as “Dancong”, which refers to their unique single trunk structure. Another unique aspect of Phoenix tea is that the newly sprouted leaf buds are much larger than average and grow into full leaves very quickly. The twisted leaf oolong processing style, which requires long leaves, is therefore often used on Phoenix teas.
Making Royal Phoenix oolong involves precise rolling and baking techniques to fully develop its characteristic texture and fragrance. The roaster is a tunnel roaster (similar to a coffee roaster) that rotates and tumbles the leaves with convection heat.
Our grower of Royal Phoenix is a second-generation tea farmer. After inheriting the business from his father, he has been steadily making progress towards better agricultural standards and improving the processing factory.
Ingredients: Oolong Tea Leaves.
Toasty aroma with a sweetness similar to nectarines and peaches. Lingering aftertaste.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|
Videos and Links:
Twisted Leaf Oolong Rolling
Oolong Tea Crafting
Oolong Tunnel Roasting
Phoenix, Guangdong Map