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The production technology of Huangzhixiang Dancong Oolong shares how many kinds of fragrance does Phoenix Dancong have?

Published: 2026-06-02 Author: World Gafei

Last Updated: 2026/06/02, Harvest and production in southern China has a warm climate, so tea is picked earlier here, around the beginning of April. They pick 3-4 newly grown top leaves. Fresh leaves are taken back to the factory and withered in the sun for 1-2 hours. After that, they were sent to the factory and put in a large winder. High quality

Harvest and production in southern China has a warm climate, so tea is picked earlier here, around the beginning of April. They pick 3-4 newly grown top leaves. Fresh leaves are taken back to the factory and withered in the sun for 1-2 hours. After that, they were sent to the factory and put in a large winder. The high-quality bamboo coiling machine is woven by bamboo and is all driven by electric motors. Many people use stainless steel machines, but our tea is made of bamboo. They rotate the leaves intermittently and gently for about 2 hours to help them keep withering evenly. They raise the temperature of the machine to help with the oxidation process and shake the machine more frequently during the 4-6 hour process. Then the tea master will pick up the tea and fry it at a very hot temperature (above 200 degrees Celsius) for about 10 minutes to kill the enzyme and stop the oxidation process. After the tea is fried, the leaves become soft and can be twisted into their shape. A dough kneader is used to compress and knead leaves until they are twisted into their long shape. The leaves will be very wet, so bake them in the oven for 40 minutes. Then the maocha is finished. They will put all the Mao tea in large bags and wait until the end of the season to sort out the twigs and unfolded leaves. The tea will be cooked if you bake it again.

Legend of Fenghuang Mountain in Chaozhou Fenghuang Mountain is a legend of the last years of the Song Dynasty. Legend has it that a young Song emperor and his officials were hunted and killed by Mongolians from the north. They were forced to trek across the mountains. The emperor was thirsty, but there was no water to drink. A bird flew over its head and threw tea and seeds into the emperor's hand. His servant told him to chew the leaves to quench his thirst. The emperor did so, refreshed. He said that tea was a treasure given to him by the legendary Phoenix. According to this legend, the mountain area is named after this bird.

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