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.
Elegant, embossed tin is designed to keep tea fresh and full of flavor.
Each tin holds approximately 48 teaspoons (16 tablespoons) of loose tea.
The number of servings-per-tin varies depending upon the type of tea, leaf size, cup size and desired strength.