About Royal Phoenix oolong:
The Phoenix Mountains (Fenghuang Shan) in Guangdong, China are home to famous varietals of oolong teas. In our last visit to this area, we studied at least seven different varietals. Notable and popular among these varietals is “Mi Lan” or “Honey Orchid.” Our name for it is Royal Phoenix.
The Phoenix teas are known as ‘Dancong’, which refers to the unique single trunk structure of the plant. Many other varietals grow in multi-trunk structures.
Another unique aspect of the Phoenix varietals is that the newly sprouted tip evolves into a large, full leaf 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, while the leaves are tumbled with convection heat.
An area within Fenghuang Shan is Wudong mountain, home to old growth tea plants. Sourcing tea from Wudong is a challenge due to its popularity and limited availability, but we are hoping to start bringing you selective teas of that region also.
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 and fragrant with sweet, high-bounce taste 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)|