Chaozhou Phoenix Mountain Dancong Tea which tea garden is better than authentic where can I buy authentic Phoenix Dancong tea

The secret of making Phoenix Dancong oolong tea unique flavor many people think that the unique flavor of Phoenix Dancong oolong tea comes from fermentation, I have also thought so. However, this is not true. If you have the opportunity to taste Phoenix Dancong oolong tea, you will find that the taste of the two is very different. As mentioned earlier, Mao tea refers to the crude tea obtained after fermentation and drying process without the flavor of Phoenix Dancong oolong tea. Instead, it produces a green flavor that reminds me of fresh celery or fragrant Tieguanyin. Frankly speaking, the taste of Fenghuang Dancong oolong tea is really not so impressive. The key to the formation of the unique flavor of Phoenix Dancong oolong tea lies in stir-frying according to my experience and understanding, the key process of making Phoenix Dancong oolong is the frying process. You might think that stir-frying will produce a baked aroma like Deep Fire Tieguanyin. This mainly depends on the baking temperature, for example, we want to produce a "baked flavor" tea; therefore, the manufacturer will use a higher temperature in the stir-frying process. If the temperature is below 100 degrees Celsius, the tea will not produce the taste of baking. In order to develop the same flavor of Phoenix Dancong Oolong tea, the manufacturer baked it at a lower temperature for more than 20 hours. Therefore, tea will undergo a further ripening process, and non-enzymatic reactions will take place among the substances existing in tea to form its unique flavor.

In the commercial tea market, many people are used to the rich baking flavor of Phoenix oolong tea. In fact, these teas usually come from low elevations and are harvested in summer. Under such conditions, the tea tastes bitter and astringent. Finally, in order to partially reduce its unpleasant smell, a strong fire must be used. Roasting of more than 100 degrees Celsius decomposes tanned leather and reduces drying. For those low-end teas, maocha is usually baked in an electric oven dryer in order to maintain efficiency. There is no doubt that this Phoenix oolong tea, like deep-fried oolong tea, has a strong baking flavor and lacks rich fruit and floral flavor; this is incomparable to the real Phoenix single fir oolong. Elaborate oolong Phoenix, baked with traditional charcoal fire, even if baked 3 times, there is no taste of baking. This tea exudes ripe fruit aromas such as dried peaches, plums, cranberries or raisins. Compared with Phoenix Oolong tea, its quality is absolutely different.