Dancong teas (pronounced "dan-tsong") are harvested from hundred-year-old,
wild-grown tea trees in the Phoenix Mountain appellation of Guangdong, China.
The deep roots of these ancient plants are enveloped by mineral-rich soil that can only be found at great depths,
which translates into more phytonutrients and flavor in their leaves.
This classic dancong offers a creamy, velvety texture with generous notes of warm, buttery cinnamon buns
and a lingering, orange-flower-honey finish. An intoxicating experience.
BREWING TIPS: Because this leaf is so light, we recommend using a full tablespoon of tealeaves for every 8 ounces of water.
Infuse in 195°F water for 3-4 minutes.
Dancong teas are also well suited for brewing in a traditional, Chinese guywan.
Eight Immortals tea is also called "Ba Xian Xiang."
Phoenix (Fenghuang) Mountain is located along the coast of China's Guangdong province.
Packaged in re-sealable foil bags that contain approximately 6 teaspoons (2 tablespoons) of loose-leaf tea.
One sample brews between 2-6 cups depending on desired strength.