Phoenix Honey (2 oz)


Wu Dong Mountain, in Guangdong Province, China, is known for its ancient terraced slopes and tree-sized tea plants that produce solely phoenix oolongs. This beautifully hand-twisted tea is from the honey varietal, Mi Lan Xiang. The highly aromatic leaves produce a distinctive, heady honey-sweet aroma, and deep flavors of ripe melon and citrus. A balanced sweet-woody flavor and intense floral fragrance last through many infusions.

Country: China
Region: Guangdong Province
Tasting Notes: woody, aromatic, complex
Year of Production: Spring 2014

Stock Status:(Out of Stock)

Product Code: OCP32

Phoenix Oolongs - True Artisan teas
Local Tea Culture
Gong fu cha has its origins in Northern Guangdong Province, and its local culture have been drinking and appreciating oolongs for several centuries. Gong fu cha not only encompasses great skill in preparing tea, but in creating the tea itself - from the style of picking the leaf, to long process of rolling and roasting afterwards, which are laboriously hand crafted. "Feng Huang", i.e. Phoenix, a renowned mountain range near the city of Chao Zhou, has been producing oolongs since the Tang Dynasty (780 AD), commanding some of the highest prices in China. The locals consume large quantities of this tea, and understand its complexities and nuances through their masterful gong fu style, which entails several short infusions in gaiwans.

Watch Mr. Liu steep some Phoenix tea, gong fu style

What makes Phoenix Oolongs Unique?
Referred to in China as 'dancong', this translates into 'single grove' tea. When mature, they become small trees. Growing high up in the mountain, they are often shrouded in fog, their trunks and branches patterned with pronounced lichen. It takes longer for the leaves to mature in these high elevations, especially if the tree is older. Therefore the yields are much lower than other oolongs that grow on bushes in large estates. Many farmers have small groves, and prize their older trees, which usually produce higher quality teas.

Another unique and special characteristic of Phoenix teas is the wide range of its fragrances. These fragrances occur naturally and come from different trees. That means no flowers or other elements are added to the leaves in the drying process.


Start with your favorite spring or filtered water. Heat the water to a boil.

Western Brewing Method: Use a tablespoon (3g) for a 6oz serving.

Steep for 1 minute. Remove the leaves when ready -- rely on taste, not color. Use a large enough strainer basket to allow the leaves to open and release their flavor.

Gong Fu style: use a small clay pot or gaiwan, and lots of leaf for multiple infusions. Steep for 30 seconds for each infusion. Get to know the tea by playing with the amount of leaf, the water temperature, and steeping time. Re-steep to make another cup!

For more about brewing tea, visit our Brewing Notes page.

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