Spring Dancong

This Phoenix Dancong, named for its long, bamboo-like leaves, hails from the famed Da'an Village. Cultivated at 950m on ancient trees, it undergoes a double charcoal roast. The result is a smooth, mel. It leans smooth, low bitterness and roasted.

Water around 85–95 °C (185–205 °F). In a mug, steep 3–4 min. For gongfu, use 5–7 g per 100 ml, 10–30 s steeps (8–15 rounds). You'll get to see how the flavor changes across multiple rounds. Heavier roasts can take boiling water no problem.

Grown in Guangdong, China from the Chuyezhong cultivar. This batch is from the Spring 2025 harvest.

Starts at $38.00 from Pastleaf, or about $0.76/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $4.56 per session. Explore more oolong teas on Teadar.