What is the difference in taste between Phoenix Dancong and Dongding Oolong Tea? What kind of oolong tea does Phoenix Dancong belong to?

We purchase oolong tea in Taiwan. In 2018, due to reduced rainfall, we noticed that the taste of tea was generally stronger. My tea maker is very happy and smiles all the time. This year, in addition to our standard products, we have also found two kinds of oolong tea from Alishan and Dongdingshan, which bring us a unique and unique taste. We decided to introduce them on the basis of reservations. It is scheduled to end on September 12th. For us, it is very important to select batches of deep fermented frozen top oolong tea before mixing. It has strong floral aroma about deep fermentation frozen top oolong tea. In recent years, light fermentation has become a symbol of Taiwan oolong tea. In the tea industry, the word "fermentation" refers to the oxidation of enzymes. After slight fermentation, the tea has a strong floral aroma and a mellow taste. Taiwan oolong tea is deeply loved by tea friends because of its easy to drink taste. On the other hand, frozen top oolong tea is made by deep fermentation. It is also called traditional Dongding Oolong Tea in Taiwan. Fresh tea leaves are stirred many times and fermented for a long time. One of the characteristics of traditional oolong tea is that the edge of the tea is orange-brown. With a unique sweet fruit taste, the taste is thick and complex. Unfortunately, few manufacturers now produce traditional deep-fermented oolong tea. It is precisely because this long fermentation process requires a lot of labor and intensive labor. Today, it is rarely produced in Taiwan. The special fermentation produces a complex flavor and gives an astonishingly refreshing floral fragrance. In fact, the deep fermentation frozen top oolong tea we introduced at the time of booking is super. Unlike the traditional classic oolong tea, this special oolong tea has a fresh floral fragrance. Interestingly, it tastes thick and complex, just like traditional frozen-top oolong tea. I will explain how this kind of tea is made in the next paragraph.

The fermentation process of two-stage fermented oolong tea can be divided into two stages: internal oxidation and external oxidation. Ordinary slightly fermented Taiwan oolong tea is only oxidized internally by enzyme fermentation. Since the overall color of the tea is still green, the fermented light oolong tea is often mistaken for green tea. On the other hand, deep fermentation (traditional) Dongding Oolong Tea, Oriental Beauty and Phoenix Dancong Oolong not only experienced internal oxidation, but also experienced external oxidation. As a result, the edge of the tea turns orange and gives a fruity taste. According to the manufacturer, they call it "intra-abdominal" internal oxidation and "exfoliated" external oxidation. Interestingly, if the tea leaves remain green only through internal oxidation, then no matter how strong the internal oxidation is, it can give off the fragrance of flowers. Once the edge of the tea turns orange, it means that the external oxidation occurs and the tea forms a fruity aroma. Whether oxidation occurs internally or externally is determined by the frequency of stirring, withering time, water content of tea, relative humidity and ambient temperature. When making deep fermented winter top oolong tea, the indoor temperature and humidity are strictly controlled and equipped with air conditioning. Tea manufacturers closely monitor temperature and humidity to slow down fermentation. As a result, they extend internal oxidation to the limit. Traditionally, the full-bodied palate is accompanied by a fruity taste. Because of its unique treatment technology, the special deep fermented winter top gives people a very strong flavor of wine, but it still has a strong floral flavor. It may give you a new perspective on the tea experience.

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