{"title":"Oolong Tea","description":"","products":[{"product_id":"organic-phoenix-dan-cong-honey-orchid-oolong-2025-spring","title":"Organic Phoenix Dan Cong · Honey Orchid Oolong, 2025 Spring","description":"\u003cp\u003eSome teas announce themselves the moment you open the tin.\u003c\/p\u003e\n\u003cp\u003eThis is one of them.\u003c\/p\u003e\n\u003cp\u003eHoney Orchid Dan Cong opens with a fragrance that's immediately distinctive -- sweet like ripe fruit, floral like orchid, warmer and rounder than most oolongs. The dry leaves carry it before the water even touches them. Then the cup opens up: smooth, long-finishing, the kind of sweetness that doesn't fade between sips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the cup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHoney Orchid (蜜兰香) is one of the ten classic fragrance profiles of Phoenix Dan Cong -- and the most approachable of them. The leaves are sometimes called \"white leaf\" for their pale green color, and they're among the earliest picked each spring, known as \"mountain opening tea.\" Light in body, high in fragrance, long on the finish.\u003c\/p\u003e\n\u003cp\u003eThis version is grown at Heng Tai Tea Garden on Phoenix Mountain, Chaozhou, Guangdong -- the original home of Dan Cong. Certified organic by both China and the EU. No pesticides, no chemical fertilizers. The farm intercropping trees alongside the tea, hand-weeds between rows, and uses peanut cake and sheep manure as soil amendment. The leaves taste like the mountain they come from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e— Fragrance: orchid and honey, warm and lifted\u003c\/p\u003e\n\u003cp\u003e— Liquor: clear amber-gold\u003c\/p\u003e\n\u003cp\u003e— Sip: smooth, silky, no bitterness\u003c\/p\u003e\n\u003cp\u003e— Finish: sweet potato honey notes, long and lingering\u003c\/p\u003e\n\u003cp\u003e— Resteepable: holds up beautifully through 15 steeps\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes this different\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost Phoenix Dan Cong on the market is conventionally grown. Certified organic Dan Cong at this quality level is genuinely rare -- the mountain terrain makes large-scale organic farming difficult, and most producers don't bother with dual certification. This one carries both China Organic and EU Organic seals.\u003c\/p\u003e\n\u003cp\u003eYou can taste the difference. Clean, bright, nothing in the way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest \u0026amp; details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e— Harvest: 2025 spring\u003c\/p\u003e\n\u003cp\u003e— Origin: Phoenix Mountain, Chaozhou, Guangdong, China\u003c\/p\u003e\n\u003cp\u003e— Garden: Heng Tai Tea Garden (恒泰茶园)\u003c\/p\u003e\n\u003cp\u003e— Type: Oolong (Dan Cong)\u003c\/p\u003e\n\u003cp\u003e— Fragrance profile: Honey Orchid (蜜兰香)\u003c\/p\u003e\n\u003cp\u003e— Certification: China Organic + EU Organic (dual certified)\u003c\/p\u003e\n\u003cp\u003e— Net weight: 80g per tin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to brew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGongfu method (recommended): 110ml gaiwan or Yixing pot, 6–8g leaf, 212°F (100°C) water Steeps 1–5: pour to a fixed point, drain immediately Steeps 6–10: high pour, drain within 15–20 seconds Steeps 11–15: high pour, drain within 20–30 seconds Always drain completely between steeps\u003c\/p\u003e\n\u003cp\u003eWestern mug method: 3g per 300–500ml, 212°F (100°C), steep 2–3 minutes\u003c\/p\u003e\n\u003cp\u003eCold brew: 1g per 100ml, mineral or filtered water, 3–6 hours at room temperature or in fridge\u003c\/p\u003e","brand":"TeaGoodTea","offers":[{"title":"80g","offer_id":43945867345956,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/0379\/2164\/files\/teagoodtea_Organic_Phoenix_Dan_Cong_20260404_013.jpg?v=1775293665"},{"product_id":"duck-shit-aroma-phoenix-dan-cong-2026-spring-oolong-west-guangdong-emotionally-flat","title":"Duck Shit Aroma Phoenix Dan Cong · 2026 Spring Oolong, West Guangdong, Emotionally flat","description":"\u003cp\u003eThe name is terrible. The tea is unforgettable.\u003c\/p\u003e\n\u003cp\u003eLocals named it this deliberately -- to keep outsiders away from something they wanted to keep for themselves. It worked for a while. But eventually, the tea got out. One sip and you understand why people were protective of it.\u003c\/p\u003e\n\u003cp\u003eThis is not a subtle tea. It announces itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the cup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDuck Shit Aroma (鸭屎香) is one of the most distinctive profiles in the Phoenix Dan Cong family -- a high-mountain oolong from Chaozhou, Guangdong, known for a fragrance that's impossible to categorize cleanly. Orchid is in there. So is something green and cool, like mountain air after rain. And underneath it all, a mineral depth that stays in the throat long after the cup is empty.\u003c\/p\u003e\n\u003cp\u003eThe 2026 spring leaves are tight and dark, almost black-umber when dry, glossy and alive once brewed. The liquor is clear amber-gold. The fragrance rises the moment hot water touches the leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood for\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e— Can't focus -- the high, clean fragrance cuts through mental fog immediately\u003c\/p\u003e\n\u003cp\u003e— Stressed, overwhelmed -- the mountain mineral finish has a grounding quality that's hard to explain and easy to feel\u003c\/p\u003e\n\u003cp\u003e— Emotionally flat -- this is a tea with enough personality to shift the temperature of a room\u003c\/p\u003e\n\u003cp\u003e— Exhausted -- oolong's natural caffeine-theanine balance lifts without pushing\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e— Fragrance: orchid, cool green, mineral -- high and complex\u003c\/p\u003e\n\u003cp\u003e— Liquor: clear amber-gold, bright\u003c\/p\u003e\n\u003cp\u003e— Sip: smooth, full, no bitterness\u003c\/p\u003e\n\u003cp\u003e— Finish: immediate sweetness, deep throat-cooling aftertaste, lingers\u003c\/p\u003e\n\u003cp\u003e— Resteepable: consistent depth across multiple rounds\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest \u0026amp; details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e— Harvest: 2026 spring\u003c\/p\u003e\n\u003cp\u003e— Origin: Phoenix Mountain (凤凰山), Chaozhou, Guangdong\u003c\/p\u003e\n\u003cp\u003e— Type: Phoenix Dan Cong oolong (凤凰单丛)\u003c\/p\u003e\n\u003cp\u003e— Fragrance profile: Duck Shit Aroma (鸭屎香)\u003c\/p\u003e\n\u003cp\u003e— Packaging: 500g, two tins\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to brew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWater temperature: 205–212°F (96–100°C) -- Dan Cong wants near-boiling water\u003c\/p\u003e\n\u003cp\u003eVessel: 110ml gaiwan or small Yixing pot, 6–8g leaf\u003c\/p\u003e\n\u003cp\u003eSteeps 1–5: pour to a fixed point, drain immediately\u003c\/p\u003e\n\u003cp\u003eSteeps 6–10: high pour, drain within 15–20 seconds\u003c\/p\u003e\n\u003cp\u003eAlways drain completely -- this tea turns fast if water sits\u003c\/p\u003e\n\u003cp\u003eWestern mug: 3g per 400ml, 2–3 minutes, good for a first introduction\u003c\/p\u003e","brand":"TeaGoodTea","offers":[{"title":"500g","offer_id":44142679818276,"sku":null,"price":108.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/0379\/2164\/files\/teagoodtea_DuckShitAromaPhoenixDanCong_20260505_005.jpg?v=1777962040"},{"product_id":"stem-on-tieguanyin-old-style-anxi-oolong-traditional-roast","title":"Stem-On Tieguanyin · Old-Style Anxi Oolong, Traditional Roast","description":"\u003cp\u003eSome teas taste like now. This one tastes like then.\u003c\/p\u003e\n\u003cp\u003eOpen the tin and something shifts. The fragrance that comes up is familiar in a way that's hard to place -- roasted, floral, warm, like a tea house that's been there for decades and hasn't changed anything on purpose. This is Anxi Tieguanyin made the old way: with stems left on, roasted the way it was done before the market decided that lighter and greener was better.\u003c\/p\u003e\n\u003cp\u003eIt wasn't better. It was just newer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in the cup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eModern Tieguanyin is mostly sold as a green oolong -- minimal oxidation, bright and fresh, stems removed for a cleaner appearance. That style has its place. But the Anxi tradition that existed before the 1990s trend toward lighter processing kept the stems and embraced more roast. The stems slow the drying, even out the heat, and contribute a sweetness to the base that stem-free versions simply don't have.\u003c\/p\u003e\n\u003cp\u003eThis is that version. Leaves and stems together, roasted to a depth that brings out the orchid fragrance without burning it away. The liquor is warm gold, not pale green. The finish is long and grounding.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood for\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e— Stressed, overwhelmed -- this is a settling tea, not a stimulating one; the roast rounds the edges\u003c\/p\u003e\n\u003cp\u003e— Emotionally flat -- something with this much character and memory in it tends to move things\u003c\/p\u003e\n\u003cp\u003e— I can't focus -- a cup with enough presence to anchor a wandering mind\u003c\/p\u003e\n\u003cp\u003e— Exhausted, no energy -- the warmth of the roast carries its own kind of comfort\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e— Fragrance: orchid and roast together -- warm, full, unhurried\u003c\/p\u003e\n\u003cp\u003e— Liquor: clear warm gold\u003c\/p\u003e\n\u003cp\u003e— Sip: smooth, round, naturally sweet from the stems\u003c\/p\u003e\n\u003cp\u003e— Finish: long orchid aftertaste, clean, no bitterness\u003c\/p\u003e\n\u003cp\u003e— Resteepable: opens further with each steep\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest \u0026amp; details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e— Origin: Anxi, Fujian, China\u003c\/p\u003e\n\u003cp\u003e— Type: Tieguanyin oolong (铁观音), traditional style\u003c\/p\u003e\n\u003cp\u003e— Style: stem-on (带梗), traditional roast\u003c\/p\u003e\n\u003cp\u003e— Processing: old Anxi method, pre-modern-market style\u003c\/p\u003e\n\u003cp\u003e— Packaging: vintage-style tin\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to brew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWater temperature: 205–212°F (96–100°C) -- roasted oolongs want heat\u003c\/p\u003e\n\u003cp\u003eVessel: 110ml gaiwan or Yixing pot, 6–8g leaf\u003c\/p\u003e\n\u003cp\u003eFirst steep: rinse quickly, discard\u003c\/p\u003e\n\u003cp\u003eSteeps 1–5: pour and drain within 20–30 seconds\u003c\/p\u003e\n\u003cp\u003eThe tea opens slowly -- the third and fourth steep are often the best\u003c\/p\u003e\n\u003cp\u003eWestern mug: 4g per 400ml, 2–3 minutes, good for a first meeting with this style\u003c\/p\u003e","brand":"TeaGoodTea","offers":[{"title":"500g","offer_id":44142710784036,"sku":null,"price":118.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/0379\/2164\/files\/teagoodtea_Stem-OnTieguanyin_20260505_003.jpg?v=1777964205"}],"url":"https:\/\/teagoodtea.com\/collections\/oolong-tea.oembed","provider":"TeaGoodTea","version":"1.0","type":"link"}