This product is a Mi Lan Xiang (蜜蘭香) finished with a "3-time fire" heavy roasting method, which is favored among Chaozhou locals.
The "3-time fire" (三次火) method refers to a finishing process where the tea is roasted over charcoal three times, with each roasting spaced months apart. This method prevents uneven moisture distribution between the tea leaves' core and surface. Typically, the first roast happens right after production, the second in autumn, and the third in the following year. Thus, this product, while from the 2021 harvest, underwent its third charcoal roast in 2022.
Originally, due to a lack of proper storage techniques in China, Phoenix Town (鳳凰鎮) preserved its tea's freshness through multiple rounds of charcoal roasting. Consequently, Chaozhou locals have been accustomed to deeply roasted Phoenix Dan Cong teas like "3-time fire" and "4-time fire" since childhood, which is why heavily roasted Phoenix Dan Cong remains popular in Chaozhou.
Through repeated roasting, the tea undergoes maturation, deepening its liquor color into a rich orange hue while developing a robust fruit flavor reminiscent of raspberry and lychee.
In Phoenix Dan Cong, there are two primary roasting styles: light charcoal roasting for a floral flavor and repeated roasting for a more intense and matured fragrance. Both styles are highly appreciated by tea enthusiasts.
Our previous heavily roasted Phoenix Dan Cong Mi Lan Xiang is now labeled as No.1. No.1 was finished with a "2-time fire" method, resulting in a fresher flavor compared to this "3-time fire" version.
We frequently visit Fenghuang Town in Chaozhou, Guangdong Province, to source high-quality Phoenix Dan Cong Oolong tea directly.
An old Phoenix Dan Cong tree on Wu Dong Shan and me, Akira Hojo
Tea trees growing on the steep, rocky slopes of Wu Dong Shan
