Feng Huang Dan Cong is one of the most famous Chinese oolongs, originating from the Fenghuang Mountains in Guangdong Province. Every note of flavor is shaped by altitude, wind, sunlight, and centuries of tradition.
Tea has been cultivated here for generations, and every bush is considered to have its own “character.” Dan Cong literally means “single bush” — unique, individual, and expressive.
⛰️ History and Origin
The Fenghuang Mountains offer a challenging yet rewarding environment for tea. Rocky soil, mist, temperature fluctuations, and sea air create a complex flavor profile impossible to replicate elsewhere.
Local legends tell of tea masters who could identify Dan Cong varieties just by the scent of leaves warmed by wind and sun. Tea here has always been more than a drink; it is part of culture, ritual, and centuries of craftsmanship.
🌿 Features and Aroma Profile
The main feature of Feng Huang Dan Cong is the uniqueness of each bush. Unlike mass-produced teas, flavor depends on the specific tree, its age, and its slope on the mountain.
Aroma profile:
- Orchid
- Ripe peach
- Floral honey
- Caramel notes
Leaves are large, twisted, and carefully formed. The taste is soft and naturally sweet, with a long, warm aftertaste. Each infusion reveals new layers, gradually deepening the experience.
💧 How to Brew Feng Huang Dan Cong
To fully appreciate this oolong, brew with attention and care.
Brewing Tips:
- Water temperature: 85–95°C
- Teaware: Gaiwan or oolong teapot
- Infusions: 3–5 short steeps, more if desired
Each infusion unveils new dimensions — from bright floral notes to gentle sweetness and deep flavor. Focus on the tea itself, not on counting seconds or grams.
🌿 Philosophy of Taste
Feng Huang Dan Cong is a tea for slow, mindful moments. It rewards patience and attention, creating a dialogue between leaf, water, and the drinker.
At Gaba Tea House, you can experience this legendary oolong from the Fenghuang Mountains and discover the true character of Chinese mountain tea — rich, layered, and alive in every cup.
