Phoenix Dan Cong Zi Lan Xiang is a tea known for its fragrance called Zi Lan Xiang, one of the ten aroma types, and is very well-known among Phoenix Dan Cong teas.
This product underwent with three times of baking. When people think of baking, they often imagine "strong roasted aroma", "hojicha", or burnt flavors.
However, the baking of quality Phoenix Dan Cong oolong tea is not done at high temperatures. It is heated slowly at a low temperature to bring out a sweet aroma, similar to baking pastries. Considering that lightly aromatic teas are baked only once, this product, with its three-time baking, is a highly matured tea.
With repeated baking, the aroma changes from floral to fruity to dried fruit, becoming more mature. This product also offers the scents of flowers such as magnolia, honeysuckle, and narcissus, along with deep aromas of cherry, dried prunes, and dried raspberries.
Charcoal Baking Without Burning by Skilled Tea Masters
Baked tea is common in Chinese and Taiwanese teas, but it is crucial to bake the tea without burning it. In recent years, in many production areas, including Wuyishan, many producers have raised the baking temperature to burn the surface of the tea in one or two bakings and call it charcoal baking.
When tea is baked at a certain high temperature, its components are heat oxidized and burned. Tea baked at high temperatures loses its unique character, and the burnt smell takes over the tea's aroma.
Originally, tea should be baked at a low temperature to avoid burning. However, at low temperatures, the change in aroma with one baking is minimal. Therefore, repeated baking is essential to transform the tea into a sweet, matured aroma. However, this process is very time-consuming and not everyone is willing to do it.
