This tea originates from Dingdongjiao Village (頂東郊村) in the Wudong Mountain Range (烏崠山脈), at an altitude of approximately 700–800m, harvested from 60-year-old tea trees. It belongs to the Zhi Lan Xiang (芝蘭香) aroma type.
Ji Long Kan (雞籠刊) is a highly renowned tea tree, with its mother tree still preserved. The name is said to derive from the tree's shape, which resembles a chicken cage.
Mother tree of Ji Long Kan
Similar to Shui Xian (水仙), this tea undergoes a four-stage roasting process (四次火) over a year, creating a distinctive and intensely fragrant tea.
The tea is carefully roasted at lower temperatures to prevent scorching, yielding flavors reminiscent of canelé, dried prunes, dried apricots, dried jujube, and whiskey.
Its deep flavor makes it particularly enjoyable during colder seasons.
Expert Charcoal Roasting Without Burning the Tea
While roasted teas are common in Chinese and Taiwanese tea culture, proper roasting technique is crucial to avoid burning. In recent years, many producers, including those in Wuyi Mountain, have increased roasting temperatures to shorten the process, often leading to a burnt surface that is mistakenly marketed as charcoal roasting.
Tea compounds undergo thermal oxidation when exposed to excessive heat, resulting in burnt flavors that overshadow the tea’s original characteristics. Ideally, roasting should be conducted at lower temperatures to preserve the tea’s complexity.
However, low-temperature roasting progresses slowly. To achieve a matured and sweet flavor, multiple roasting sessions are required, gradually refining the tea’s profile without compromising its natural essence.
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
Among Dan Cong teas, tea harvested from especially old trees is called "Lao Cong."
