How to choose authentic Phoenix Dancong oolong tea? Tips on the purchase of Phoenix Danzong Tea, an Ancient Tree

The selection technique classical style is different from the bouquet style in that it is more deeply oxidized and baked. Baking is a factor that determines quality. Overbaking, mainly by higher than the required temperature, leads to an unwanted charred taste. Fresh products are usually not roasted so deep, making them more vibrant. Older stocks usually have to be rebaked to make them mature. Baked tea should be drunk not less than 3 months after baking. It can achieve the highest quality in 2 to 5 years or more, which largely depends on the original quality and the baking process. For all classic varieties, always choose spring or the first harvest season. This is true whether it is fresh or mature. After proper oxidation and initial drying, all bouquet-style varieties can also turn it brown and make it into a classic style. As mentioned earlier, Huang Zhixiang, the ultimate Phoenix, is a good example. However, this is a very tricky process, and few producers can really master it. Therefore, it is wise to buy typical, properly processed classic styles, rather than those that have been refurbished. Phoenix single fir feature Phoenix's classic style is perhaps the most exquisite way to inject tea into kung fu. You would rather use a lower temperature than a higher temperature, otherwise the taste will be too spicy or too bitter. However, for beginners, the use of traditional methods, especially the top drop method, is almost always successful. When you begin to understand tea, use less tea. I have always liked the fresh classic single batch of Phoenix Oolong tea for a few months. For the rest of the inventory (usually I have enough surplus), I will let it mature for 2 to 3 years, when it becomes very sweet and round. Every time I drink a cup of carefully prepared Milan Xiangdan cong, I wonder what I have done to deserve such a wonderful luxury. Classic Phoenix oolong tea has strong digestion, so when you want to prepare a big meal or have already drunk it, it is very good. They are not appropriate when you are on a diet. This is a good tea to enjoy purely, or with dessert, pastry or seafood.

The price of this kind of tea varies greatly. Phoenix's Mecca produces Wushi new wealth for end users or powerful send subordinates every late April or early May to get those harvests from reputable single clumps for hundreds of years of age. This makes the price ridiculously high. Per jin (500 grams) of crude tea can be sold for hundreds of thousands of yuan (check exchange rate). Demand is so high that some local farmers buy marshmallows from places outside Wudong and process them there rather than real local leaves. In order to raise prices, some producers and farmers will also imitate the real Wudong products. In fact, although higher-quality real Wudong products are really supreme, other Soviet areas of Phoenix (Phoenix) can also be wonderful. Although their prices have risen several times over the past decade, they are still within a reasonable range in terms of quality. Fine from the high-altitude classical style, whether Wudong or adjacent Ermao Shitou, there is a unique and slightly different "rock rhyme" (a special and complex herbal / mineral flavor that is difficult to imitate because it is coordinated with other flavors and aromas). I buy directly from producers or farmers, whether for personal use or transaction. When you buy from a dealer or retailer, you should emphasize less on origin and more on taste. The truth is, I often find that even among wholesalers, the product does not match the claimed (and price). Whether they know what they are doing is a mystery, but I hate that end users can't get what they pay for.