What is the annual tea output of Tongtian Xiangdan fir oolong? Taste characteristics of Tongtian Xiangdan fir oolong produced in 2020

This is a kind of Phoenix oolong tea, made by Tongtianxiang variety and handmade by Master Lin with a 300-year-old Golden Award tree 1200 meters high in Wudong Mountain. Phoenix Oolong Tea, often called Dancong Oolong, is often found in nature for its outstanding imitation aroma. Since a single tree can produce a small amount of tea, most single clumps are produced by using many trees of the same variety. However, all of our tea made by Master Lin is made from the harvest of a single old tree, so the taste and aroma of the tea are completely unique. In April 2020, the tree produced less than 5 kilograms of tea. This year's harvest was as good as usual, and it was baked a little less than in 2018, giving it a slight creamy taste. After washing, the moist leaves exude strong tropical fruit aromas, especially sweet on the palate, with aromas of mango, strawberry and peach. This jam-like sweetness will still be deep in the throat for a long time after drinking the tea. This is a prominent example of a single tree and a single cluster.

This kind of tea can be brewed many times, and we strongly recommend using high leaf-to-water ratio and short brewing time to show a complete taste. The road of Wudao Mountain is rugged, always winding all the way up to the invisible fog peak. For those who come on a pilgrimage, it is a revelation to see some of the oldest tea trees outside Yunnan. Some are magnificent, some are blown by the wind, some are planted by local villagers, and some are in groups, like small orchards. Master Lin is a self-taught tea maker who uses many iconic old trees to make tea. although he does not own any land, he prefers to rent an old tree and process its leaves by hand. Master Lin's family is not a tea artist, so his success and enthusiasm are even more extraordinary. He has been a tea teacher for more than 30 years, specially visiting the Fenghuang Mountain to learn from the topography and other tea masters. Once he was confident in his tea-making skills, since 2002 he began to compete in tea competition skills both tea manufacturers and national first-class sommeliers helped him win many awards, including the top gold medal for Dancong International Tea Expo in Guangzhou in 2007. Master Lin attributed his success in the competition to his preparation and to his tea peers who were willing to consult him.

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