Is the magnolia fragrant Dancong oolong tea produced in Oolong tea more authentic? What are the characteristics of Magnolia incense single fir?

This is a rare traditional single fir oolong, made from the ancient Fenghuangshan tea tree, emitting a strong magnolia fragrance and enduring in countless light amber. The palate is complex, full-bodied, smooth and full of mouth, without the astringency of the young Dancong oolong. Finally, litchi charcoal is used for traditional baking. The origin of tea in Fenghuang Mountain, Chaozhou City, Guangdong Province, China, this is a rare traditional single fir oolong, made from the ancient Fenghuangshan tea tree, emitting a strong fragrance of magnolia and enduring in countless light amber. The palate is complex, full-bodied, smooth and full of mouth, without the astringency of the young Dancong Oolong. Finally, litchi charcoal is used for traditional baking. Because this kind of tea is picked from older tea trees, the bitterness usually associated with Cong Oolong does not exist. This kind of tea is much milder, but it is still very rich and complex. The full-bodied aroma will immediately cover your mouth and will stay with you until the final infusion. This is a kind of high-quality Dan Cong, which is very suitable for those who want to try to make tea from old tea trees. Once brewed, the tea has a rich taste and fills the whole mouth. The strength of its natural magnolia fragrance lasts through multiple soaks. Mulan's name comes from the natural flower scent of the tea varieties used in its production. The natural fragrance of tea leaves is largely due to the skill of tea masters, who wither, oxidize and bake the tea. In the process of tea processing, a skilled tea master will carefully control the oxidation rate of tea to help develop and highlight its unique natural aroma.

The acquisition and processing of magnolia fragrance began at the end of April when Wudong Mountain Oolong tea was picked in spring. The above 3-4 fresh leaves are picked according to the picking standard of "medium opening cotton". The leaves are picked around noon and shipped back to the factory before 5 p.m. The fresh leaves wither outside in the sun for an hour or two, depending on how cold the weather is, and then they are moved inside and stacked evenly on a round bamboo tray about an inch thick. These trays are stacked on wooden shelves, where they can be kept for about eight hours. During this period, the tea master will often check the oxidation of tea. Every half an hour or so, the master shakes the bamboo plate and twists the tea evenly. This forces the cells on the edges and surfaces of the tea to break down, oxidizing the tea gently and naturally. When the tea master judges that the time is up, he will use a very hot scalding machine to stir-fry the tea, thus stopping the oxidation process. Deep-fry the tea quickly at about 200 °C for 7-10 minutes and adjust according to the amount of tea. After that, they will use a kneading machine to press and tighten the soft, hot tea leaves. The pressure is controlled to give the appropriate amount of compression and twist the leaves into their long shape. Then bake the twisted wet leaves for 45 minutes. Mao tea is finished now. Leaves still have stems and some leaves do not fold because they are too old. These unwanted leaves and stems are sorted by hand. After sorting, the onions should be roasted twice, once in the oven and once with smokeless charcoal. This is the special quality of this kind of tea. Most of the other onions are now baked in the oven, not on charcoal.

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