What is Phoenix Dancong tea? How does Chaoshan Phoenix single fir brew to taste good? Essentials of tea-making skills

Phoenix Dancong belongs to the top famous oolong tea, which is mainly produced on the southeast slope of Fenghuang Mountain, which is called "Chaoshan Roof Ridge". It is distributed in the northeast of Chaozhou, such as Wuyushan Mountain, Wuyushan Mountain, Dazi Mountain, Wanfengshan Mountain, Shuangyaoshan Mountain and so on. Forest cages in the mountains, gurgling streams, ethereal clouds all the year round, Rain Water abundant, short sunshine time, and superior natural environment provide good growth conditions for tea, so Phoenix tea is of excellent quality and is famous for its outstanding and rich fragrance. It can be called the perfume in tea. The more famous fragrances are Huangzhi incense, honey orchid, ginger, cinnamon, Zhi orchid, magnolia, jasmine, almond, grapefruit, sweet-scented osmanthus and so on. The origin of Phoenix Dancong tea is Phoenix Dancong (also known as Phoenix tea), which belongs to oolong tea and is mainly produced in Fenghuang Mountain, Chaozhou City, Guangdong Province. A tea tree, after several generations of cultivation by tea farmers, is confirmed to have a unique excellent fragrance, so this tea tree is harvested and made by a single plant, so this tea tree is called single fir tea, and the tea collected is called single fir tea. Phoenix single fir is the general name of these many excellent single fir. Phoenix Dancong tea is characterized by sturdy shape, even and straight, yellowish brown, oily and glossy, and cinnabar red spots; it has a long-lasting fragrance, a unique natural orchid fragrance, mellow and refreshing taste and moisturizing throat.

The color of the soup is clear and bright, the edge of the bottom of the leaf is scarlet red, and the belly of the leaf is yellow and bright. It is known as "green leaf red edge" and has a unique mountain charm character. The most important feature of the brewing method of Phoenix Dancong tea can be summed up with the word "fast": quick tea delivery, quick tea washing, and quick soup production. 1. The amount of tea served by Shan Fong should generally be controlled in the lid bowl, which is full for 7 minutes. After the water boils, it is scalded in ou, and then the tea is thrown. The amount of water follows the amount of tea leaves, just enough to fill the tea noodles, wash the tea twice, brew and drain each time, leaving no tea. two。 Dancong tea should also make soup quickly. After adding water for the first 5 times, the soup can be made in 2 to 3 seconds. After 10 times of water, the soup can be extended for 5 to 8 seconds. The water can be kept boiling and can be brewed more than ten times. The tea brewed in this way is not bitter or astringent, and it is the most suitable for drinking. 3. In the process of brewing, it is very important that the water must be kept boiling and not stuffy. In addition, you can turn over the tea after Sanshui. 4. Basic essentials: ① tea had better roll with a bowl cover to make the tea circle and let it move; ② should drip dry every time it covers the bowl, lest the surplus tea ③ should not leave any surplus tea in the fair cup, divide it or pour it out, do not mix it with the next bubble, as long as the method is proper, can have the best experience. If you can't adjust and brew a few more times, you will be able to walk according to your feeling. To be free from bitterness, control the degree of intensity.