Dancong
Dancong (Phoenix Dancong) is a strip-style oolong from the Phoenix Mountains in Guangdong, known for intense floral and fruity aromas named after natural scents.
Definition
Dancong, "single bush", comes from Fenghuang (Phoenix) Mountain and the Wudong peak area in Chaozhou, eastern Guangdong province. The name originally referred to teas made from individual old trees whose leaves were picked and processed separately to preserve each tree's character. Today most Dancong comes from cultivars propagated from those trees by cuttings, but the name has stayed. The teas are classified by aroma type, or "xiang". Well-known types include Mi Lan Xiang (honey orchid), Huang Zhi Xiang (gardenia or "yellow sprig"), Zhi Lan Xiang (orchid), Ya Shi Xiang ("duck shit" aroma, named to discourage theft, which tastes of floral and citrus notes), Ba Xian ("eight immortals") and Xing Ren Xiang (almond). Each name refers to a cultivar group and its aroma profile. Processing is long-strip oolong: withering, extended tossing, medium oxidation of roughly 30-60%, kill-green, rolling and light to medium roasting. The dry leaf is long, twisted and dark brown. The liquor is gold to amber, with a strong perfume, a bracing astringency and a long finish.
In Depth
Dancong is easy to over-brew. Use 90-100°C (194-212°F) water but keep infusions short: 5 g per 100 ml in a gaiwan with 5-10 second steeps. Longer infusions turn it bitter and harsh quickly. Western style, use only 2 g per 250 ml for 2-3 minutes.
Old-tree (lao cong) Dancong from high elevations on Wudong is the most valued and expensive. Lowland and young-plant Dancong is far cheaper and often thinner, with aroma that fades over infusions. A good Dancong keeps its aroma through 6 or more infusions.
Chaozhou is also the source of Chaozhou gongfu tea, a local brewing tradition that uses a small clay pot, tiny cups and heavily packed leaf. Dancong is the tea most often used for it.
See Also
- Chaozhou Gongfu Tea
- Guangdong Oolong
- Phoenix Mountain