Guangdong Oolong

Guangdong (or Chaozhou, Phoenix) oolong teas are grown in Guangdong Province and have their own unique taste and aroma. The leaves for this tea are harvested from Dan Cong tea trees, which translates as ‘lonely bush’: in the past, the bushes grew scattered rather than in rows, as is customary on modern plantations, which is how they got their name.

Guangdong oolong looks like a large, slightly curled dark leaf with a multifaceted, delicate aroma. The taste depends on the specific variety and degree of roasting, but usually includes notes of honey, flowers, fruits, spices and woody tones — sweet, balanced, with a slight astringency and a long, juicy aftertaste.

It can withstand a very large number of infusions and is a very rich tea. With each subsequent infusion, the initially dark colour of the leaves becomes lighter, closer to green.

How to brew:
To reveal the aroma, we recommend using a porcelain gaiwan. For a full flavour, use a Yixing teapot.

1. Place 4-5 grams of tea per 100 ml in a well-heated pot.
2. Pour boiling water at 85-95°C and immediately rinse — this is a technical infusion to wash the tea.
3. Make the next pour short, 1-5 seconds, and pour the tea into a chahai. Then, if necessary, increase the extraction time.
After the first brewing, the drink will have a golden-yellow colour with pink hues, which confirms that the tea has warmed up well.