(This type of tea can also be called "Dan Cong"). Dancong teas are harvested from hundred-year-old, wild-grown tea trees in the Phoenix Mountain appellation of Guangdong, China. The deep roots of these ancient plants are enveloped by mineral-rich soil that can only be found at great depths, which translates into more phytonutrients and flavor in their leaves. This classic dancong offers a creamy, velvety texture with generous notes of warm, buttery cinnamon buns and a lingering, orange-flower-honey finish. An intoxicating experience.
Origin: Eight Immortals tea is also called "Ba Xian Xiang." Phoenix (Fenghuang) Mountain is located along the coast of China's Guangdong province.
BREWING TIPS: Because this leaf is so light, we recommend using a full tablespoon of tealeaves for every 8 ounces of water. Infuse in 195°F water for 3-4 minutes. Dancong teas are also well suited for brewing in a traditional, Chinese guywan.
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