Dan Cong from Chaozhou

Posted by Cindy Chen on

Dancong, one of the famous Oolong tea in China, growing in the Chaozhou city Feng Huang town on Feng Huang Mountain. The most famous growing location of Dancong is Wudong village located about 1200m.T here are many ancient tea gardens there.
                                                                                                   
Chazohou is the birth of the Kongfu cha. All the people there drink tea from old time to now. MY husband told me: They call tea "tea rice 茶米”. It means the tea is as important as rice in their daily life, it is necessary. A family with 3 people, one month at least 500g tea.  Most of the dancong tea from the Phoenix mountain was consumed by local Chaozhou people.

For the tea farmers in Phoenix mountain, they do not so worry about the selling, the well-crafted tea really has a good market now. In China more and more personal drinkers come to farmers directly, most of them would like to spend  300usd  on 500g   good quality tea and do not like pay 300usd on 2kg so so tea.

And the price of dancong goes up sharply .Especially those form Wudong village, the tea price is like the price of Wuyi in zheng yan location and the Puer in Lao banzhang village.

Of course, it does not mean all the tea from the Wudong village is extremely good quality. Sourcing suitable tea is very important. Suitable for your taste, and suitable for your pocket.

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Wuyi Ming Cong 名枞 and Wuyi Pinzhong 品种

Posted by Cindy Chen on

There are too many different cultivars of Wuyi Wulong, and with a similar appearance, sometimes it is really not easy for Wuyi beginners to tell which cultivars they are drinking.
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How to Evaluate a Cup of Tea

Posted by Cindy Chen on

Appearance:  Cleanliness & Uniformity:

When you get a tea, check the dry leaves to see if it is clean; without huang-pian or stems left. Normally tea sorted by hands is much cleaner than the machine sorting, and all the leaves are uniform or broken.

Tea Soup: Golden color, Clarity & Brightness:

A well-processed tea always is a very golden color soup, and it is very clear, and the soup is very bright.

Brewed Leaves: “Fat” & Thick, Flexible, & Bright

After you make some infusions later you can check the brewed leaves to see if the leaves are fat and thick, tender or hard, and the color of the leaves is bright or messy.

Aroma: Strong or Weak, Purity, and Duration

When you make the tea, you can get the aroma very quickly: Strong or weak. And meantime, if its aroma is pure, some tea has very high aroma but it is not pure enough. Other tea has very high aroma in the first few infusions but goes down sharply. So you need to check the duration too.

Taste: Full, Strong, & Sweet-Back:

Except for the former 4 points, the key to a cup of tea is the taste. The taste may be full or empty, strong tasting or just so-so, & with a strong Huígān (回甘, sweet-back) or no Huígān.

We all hope we can make perfect tea. But tea is also like a small kid, when we ask him to sit down he always wants to stand up. Maybe because of its variability, tea has become very charming.
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