Fan Shu Xiang - Sweet Potato Scent - 番薯香 (2024)
Tea Profile
Type: Phoenix Dan Cong Oolong (单丛乌龙)
Location: Xia Hu Mountain (下湖山), Chaozhou, Guangdong
Altitude: Around 900 m
Harvest Date: April 2024
Cultivar: Fan Shu Xiang 番薯香 (Sweet Potato Fragrance, grafted from Shui Xian 水仙)
Age of Tea Bushes: Over 150 years
Roasting Level: Triple charcoal roast (中火三次焙火)
The Story of This Tea
This rare Fan Shu Xiang (Sweet Potato Fragrance) Dan Cong comes from organically grown tea bushes over 150 years old on Xia Hu Mountain, Chaozhou. The volcanic-ash soil here nourishes the roots with deep minerals, producing tea of remarkable sweetness and energy. The bushes grow slowly under natural shade, their mature leaves yielding a thick, pure liquor with pronounced depth.
My husband processed this tea using the traditional Wuyi Rock Tea (Yancha) method, rather than the lighter Chaozhou roasting typical of most Dan Cong today. The leaves are roasted three times over charcoal, producing a dark, lustrous dry leaf and a strong woody aroma reminiscent of aged Wuyi Oolong. The result is a clean, powerful tea with a distinctive sweetness and extraordinary chaqi (tea energy).
For many in Chaozhou, the flavour of sweet potato evokes memories of the 1950s, when food was scarce and sweet potatoes were a staple. People of that generation, now in their sixties and seventies, often favour this tea for its nostalgic warmth. Its roasted sweetness and deep flavour represent both craftsmanship and comfort. It remains the tea my father-in-law drinks most often each year.
Aroma and Flavour
Fan Shu Xiang combines the sweetness of roasted sweet potato with the depth of aged wood and light charcoal fragrance. The liquor is golden-orange and crystal clear, revealing a clean sweetness and strong body that fills the mouth. The finish is long, soft, and slightly smoky, with a comforting warmth that feels grounding and nostalgic.
- Aroma: Roasted sweet potato, aged wood, and gentle charcoal fragrance
- Flavor: Sweet, mellow, and deeply satisfying with rich roasted tones
- Texture: Thick, smooth, and warming
- Aftertaste: Lingering sweetness with subtle smokiness and mineral clarity
- Steeping Endurance: 9–11 infusions with stable aroma and flavour
Brewing Guidelines
Gong Fu Style
- Teaware: Chaozhou red clay pot (朱泥壶) or Zhuni Yixing teapot to highlight sweetness and depth
- Ratio: 7–8 g per 100 ml water
- Water: 95–100 °C spring water
- Infusions: Quick rinse, then steep 8–10 times, gradually lengthening time
Western Style
- Teaware: Porcelain or glazed clay teapot
- Ratio: 3–4 g per 250 ml water
- Water: 95 °C
- Steeping: 2–3 minutes for the first infusion. Resteep 2–3 times, adjusting for taste
Why Choose This Tea
This 2024 Sweet Potato Fragrance Dan Cong represents the harmony between Wuyi and Chaozhou traditions. Crafted from century-old bushes and roasted three times over charcoal, it offers a deep, sweet, and nostalgic flavour profile that speaks to the memory and warmth of older generations. With its rich chaqi, clean sweetness, and rare volcanic soil origin, it stands as one of the most soulful expressions of Phoenix Mountain tea culture.