Phoenix teais the signature of our tea farm and a classic tea. In 1999, Taiwan joined the World Trade Organization (WTO), and the domestic market began to face competition from cheap foreign teas. As a result, the tea farm started to transform into organic certification and plant specialty tea varieties, introducing Phoenix Dan Cong tea, which gradually attracted a niche audience who appreciate phoenix tea.
The traditional oolong tea production areas include: Wuyi Mountain in Fujian, Tieguanyin in Anxi, Taiwanese oolong, and Phoenix tea from the northern part of Guangdong Province. Among these, Phoenix Dan Cong is the most renowned. It has over seventy different fragrance types, and our tea farm cultivates Mi Lan Xiang and Zhi Lan Xiang. The former is a fruity and aromatic type, while the latter is floral.
Its origin is Fenghuang Mountain in Guangdong, which consists of many mountain ranges. The most well-known area is the Wudong Mountain tea region. The name "Dan Cong" comes from the fact that a single tea tree can grow into a tall tree, belonging to the tree-type tea plants.
Its characteristics include unique flavor, high aroma, good re-steeping ability, and rich aromatic layers. The excellence of phoenix tea not only comes from its unique components but also requires exquisite tea-making skills, testing the patience of the tea master. The process of making the tea is crucial for forming the aroma and taste, requiring careful attention at night during the withering process, including shaking, tossing, and resting multiple times. The fermentation and aroma release require monitoring the leaf's re-greening and the condition of the red edges until the refreshing floral aroma is emitted at dawn, at which point the killing green process begins.
With its enchanting charm and unique elegance, the elevated floral aroma creates beautiful memories for those who have enjoyed phoenix tea.