Description
Black Phoenix (鳳凰紅茶, Fèng Huáng Hóng Chá, "Phoenix Red Tea") — And Exquisite Red Tea
Made from a combination of oolong breeds from the Phoenix Mountains normally kept separate and used to make dān cōng 單樅 ("single bush") oolong, where each variety is a distinct genotype. A specific process of oxidizing and roasting of this tea gives it a rich, sweet cacao fragrance, the depth offset with a light, sweet hint of lychee and honey. A luxurious and indulgent red tea.
Origin & Craftsmanship
- Naturally sourced from Phoenix Mountains of Guangdong, China
- Masterfully crafted by Lin Yaobin, a Chao-An based tea farmer and tea master
- Fully oxidized late-spring leaves are roasted to create hóng chá 紅茶 (“red tea”)
Flavor Profile
- Sweet & Bold – Deep cacao fragrance offset with the light sweetness of honey and lychee
- Smooth & Pleasant – A full-bodied, velvety mouthfeel
- Long-Lasting – Retains bold flavors for up to 10 steeps
Brewing Instructions
- Water Temperature: 190-212 (85C-100 C)
- Steep Time: 5-10s
- Tea-to-Water Ratio: 5g/150ml
- Best Brewed In: Gai Wan or small teapot for multiple steeps
Papa's Notes:
Reminiscent of tropical fruit like mango, dates, carob, molasses. A combination of many flavors that work very well together. Smooth, pleasing flavor. Easy to drink at any part of the day.
Notes from West China:
The skillful blending, oxidizing, and roasting of this tea gives it a rich, sweet cacao fragrance, with a hint of lychee and honey, a velvety mouthfeel and brilliant crimson liquor.
