Description

-This is a functional tea, high-end convenient and convenient organic tea beverage
Variety: Honey-scented Danding Crane belongs to oolong tea, which is one of the ten honey-scented Phoenix Danding Crane. Originally produced in Chaozhou City, Guangdong Province, Phoenix Town.

Oolong tea Fenghuang Danzong tea is one of the green tea varieties, belonging to the Oolong tea category and semi fermented tea. It is one of the six major tea categories in China. Fenghuang Danzong has a production history of more than 900 years, with a long history and a reputation that is far and wide. Chaozhou, the main producing area of Fenghuang Danzong tea, is one of the three major oolong tea producing areas in China. The main production area of Fenghuang Danzong tea, Fenghuang Mountain, Chaozhou, is located in Fenghuang Town, about 40km north of Chaozhou City, Guangdong Province. It belongs to a subtropical marine climate, and the planting area is mainly between 800-1500m above sea level.
Fenghuang Dancong tea belongs to the oolong tea series and is a semi fermented type. It has the characteristics of beautiful appearance, green color, sweet taste, and rich aroma.

-Features: The dry tea strips are tightly tied and have a grayish brown and oily color. After brewing, it has a sweet aroma similar to sweet potato honey, as well as an elegant fragrance like orchids, with a strong and fresh taste, and a unique charm of “honey and orchid”. The soup has a bright orange yellow color and strong aftertaste.

The cultivation history of over 900 years, combined with the unique geographical environment, has created the glory of Phoenix Tea today During the Song Dynasty, residents of Fenghuangshan discovered a red tea tree with leaf tips resembling those of a wren’s beak, and began to experiment with planting it. Fenghuangshan tea is also known as “bird’s beak tea”. Legend has it that Emperor Zhao Yang of Song was chased by the Yuan army to Mount Wu. After drinking red tea, he praised the quality of the tea and named it Song tea.

-Production process: Through a series of processes such as sun drying, air drying, making green, killing green, rolling, drying, and roasting, making green is an important step in the formation of aroma. Generally, 4-6 times of making green are required, and roasting determines whether the tea is fragrant or strong aroma.