Description:

黄枝香型的单丛茶最初因叶形宛如团树之叶，称为团树叶。后经过培育，叶形比同类诸茶之叶稍椭圆而阔大，称大叶香。再经过精工炒制后，仔细品尝，悟出栀子花香，更名为“黄栀香/黄枝香”。茶叶生化成分中，花香物质丰富；制成乌龙茶，汤色橙黄，清沏明亮，花香锐长，滋味清醇爽口，回甘力强。

Phoenix Dan Cong Gardenia fragrance Oolong Tea #1094

Phoenix Yellow Stone is cultivated from tea trees in Guangdong that are over 700 years old. These trees are actually quite tiny in size and have been around since the Song Dynasty. It is said this tea was once reserved only for royalty. Today, Phoenix Yellow Stone has still considered a rare and precious tea due to its limited production.

In the world of oolong tea, there are four main types – Tie Guanyin from southern Fujian province; Wuyi Mountain oolongs from northern Fujian; Taiwanese oolongs; and Dan Cong from Guangdong province. 

What makes Dan Cong special is the unique aroma sub-varieties available within Dan Cong. There are said to be at least 10 different aroma sub-varieties of Dan Cong, each with unique taste and flavor profiles. And in general, all these sub-varieties fall into 1 of 3 main categories – fruity, floral, and herbal aromas. 

Dan Cong tea is amazing because there are no artificial flavors, additives, or essential oils added to create their vibrant flavors. All of the different varieties come straight from the tea leaves and no other additives. The tea flavors have been developed by generations of selective tea cultivation, tea plants chosen in order to bring out the naturally fragrant flavors. 

The word "Dan Cong" literally means "single stem." If you look at an actual Dan Cong tea plant, it differs from your standard tea plant in that Dan Cong are all single trunk trees as opposed to long interconnected tea bushes. Dan Cong tea varieties stem from a series of ancient "mother trees." 

From the manufacturer: 

The yellow-branch-flavored Dancong tea was originally called the group leaf because the leaf shape resembled the leaf of a group tree. After cultivation, the leaf shape is slightly elliptical and wider than the leaves of similar teas, and it is called Da Ye Xiang. After being carefully toasted, tasted and matured for the fragrance of gardenia, it was renamed "Huangzhixiang". Among the biochemical components of the tea, there are rich floral aroma; when made into oolong tea, the soup is orange-yellow, clear and bright, the floral fragrance is sharp, the taste is refreshing, and the sweetness is strong.