Imperial Grade 98 P.
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
| Character | Delicate, slightly roasted and floral flavour with notes of mango, peach and honey |
| Tea Garden | Award-winning tea farm located on Phoenix Mountain. |
| Terroir | Phoenix Mountain, Chao Zhou, China |
| Harvest | Late March (Ming Qian) 2021, hand-harvested |
| Cultivar | Lao Cong Mi Lan |
| Elevation | 1,000m+ |
| Roast | Medium strength, finely accentuated roast |
| Oxidation/Fermentation | Gentle withering in the shade on bamboo mats; multi-staged and systematic churning of the leaves for stronger oxidation; traditional rolling/pressing of the leaves; repeated roasting at 130°C |
| Organic Cert. |
Traditional cultivation without plant protection products or artificial fertilisers. |
| Grade | 98 p./100 p. (oolong category); Imperial Grade |
The tea farm is located at an altitude of 1,000m on the famous Phoenix Mountain, where the legendary Dan Cong Oolong originates. Located far from the nearest city, the surroundings are rural and idyllic. The weather is mostly cloudy with lots of fog, humidity, short sunshine hours and significant fluctuations in temperature at night. The soils, which are slightly acidic, are ideal for tea cultivation and enrich the flavour through the presence of various minerals. As a result, Dan Cong tea from Phoenix Mountain enjoys an excellent reputation among tea connoisseurs that goes back several centuries.
The tea farm has received several awards. These have been won not only due to the high quality of the teas, but also due to the farm's exemplary, sustainable approach to environmental preservation. This led to the farm receiving a national award for being a "model example of an ecologically managed tea garden".
Top Dan Congs are characterised by a balanced ratio of cultivar-typical aromas and a perfect roasted note.
Our Dan Cong is characterised by these features. The sweet, floral notes of Mi Lan Xiang present themselves in the form of aromas reminiscent of mango, peach and orchid. These are complemented by a subtle, noble, roasted note. The tea has an elegant and fine flavour, which leaves a pleasant, soft feeling on the palate.
Fine, twisted leaves. Ebony, with green shimmer
Warm, yellowish orange
Oolong tea (from the Chinese for "black snake") has a degree of oxidation between that of green and black teas, which is why it is often known as a semi-oxidised tea. Oolong can roughly be categorised into lightly (10-29%), medium (30-60%), and heavily (up to 70%) oxidised varieties. After oxidation, oolong leaves are roasted, which lends the tea a special character. The wide range of production possibilities means that oolong teas are incredibly diverse. The best terroirs for oolong are generally considered to be in Taiwan and southern regions of China in and around the province of Fujian.
Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.
The tea farm has received several awards. These have been won not only due to the high quality of the teas, but also due to the farm's exemplary, sustainable approach to environmental preservation. This led to the farm receiving a national award for being a "model example of an ecologically managed tea garden".
Other awards:
2019 - First Place Phoenix Dancong Folk Tea Contest Competition
2018 - Gold Medal Guangdong Province Famous Spring Tea Competition
The production of Phoenix Dan Cong tea involves the following processes:
The tea leaves are harvested by hand. Subsequently, they are left to wilt in the open air on bamboo mats. This leads to a reduction of water content by 10-15%. This is an important prerequisite for the next stages of processing.
Once the leaves have lost sufficient moisture and strength, they undergo oxidation. During this process, the plant cells are broken up by intensive agitation, allowing the plant's own enzymes to reach the outside. These react with the surrounding oxygen and cause a slight red colouration of the leaves. This is accompanied by a change in taste, as the leaves become sweeter. Care is taken to achieve a ratio of 20% more oxidised red leaves and 80% less oxidised leaves. Within this process, the tea leaves begin to develop their aromatic, seductive floral fragrance.
In the next step, the leaves are rolled. The special technique used in this process gives them their typical striped shape. The cell walls are opened further, which intensifies the oxidation even more.
The roasting and heating of the tea leaves is important for the development of the tea's unique flavours. Roasting completes the oxidation process and the transformation of the leaves' taste, while at the same time adding a complementary roasted note to the basic floral-sweet character. Only in the best Dan Congs does the roasting note complement the flavour and not dominate it.
The roasting process itself consists of two phases. These include an intensive roasting at 130-140°C and a subsequent roasting at 90-100°C lasting about 3 hours.
This tea is exclusively sourced from the above mentioned tea farm on Phoenix Mountain.
Sourced directly from the tea farmer.
2 heaped tsp. per 200-300ml (80-85°C) water. Steep for 2 minutes.
Suitable for several infusions.
Dan Cong Oolong is a multifaceted and sensitive tea. For an especially sweet and aromatic tea, we recommend a maximum water temperature of 80°C. For a more robust flavour, a temperature of 90-100°C would be a more suitable choice.
High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.
Oolong tea is traditionally brewed in a gaiwan (in small quantities) or a tall glass teapot with an integrated strainer so that the leaves are able to freely drift around inside the pot. For an especially aromatic infusion, we recommend a yixing teapot made from light-coloured clay.
IIdeally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.
Phoenix Mountain Dan Cong Oolong is among the most exclusive teas in the world. Dan Cong translates to "single bush" because traditionally, only leaves from a single tea bush were used to make a Dan Cong tea. However, this practice has not been followed for some time.
Dan Cong Oolong is loved by tea connoisseurs for its intensely floral aroma and balanced flavour with delicate toasted notes. There are a large number of different cultivars of Dan Cong, named after their aromatic characteristics. Probably the best known among them are:
Mi Lan Xiang (蜜蘭香) - Honey Orchid
Yu Lan Xiang (玉蘭香) - Magnolia
Rou Gui Xiang (肉桂香) - Cinnamon
Gui Hua Xiang (桂花香) - Osmanthus
Additionally, there are two famous Dan Congs: Ya Shi Xiang (鴨屎香) and Ba Xian (八仙). Ya Shi Xiang, in particular, is highly regarded and famous, due in no small part to its unique name. It is believed that the name of the tea, which can be loosely translated as "duck droppings", was deliberately chosen by tea farmers long ago who were catering to the large, never-ending demand for the exquisite tea. Legend says a special fertiliser made from the excrement of ducks led to the unique quality of the tea.
Historically, Dan Cong originated from the famous Feng Huang Shan (鳳凰山), Phoenix Mountain, located in China's Guang Dong province. The nearest major town to Phoenix Mountain is Chaozhou. A number of tea farmers own stores at the top of the mountain for selling their tea. Chaozhou is a traditional Chinese town where the old city walls from many centuries ago still stand. It is also the birthplace of the mystical Gong Fu Cha ceremony. In this ceremony, mainly small teapots and cups are used and the tea is re-poured many times. Phoenix Mountain Dan Cong Oolong and Yan Cha Rock Oolong from the Wu Yi Shan Mountains have always been the most popular teas for Gong Fu Cha.
We find it very important that our teas are pure and produced in a way that respects the environment. For this reason, each one of our teas is tested for pesticide residues by an independent laboratory, the results of which can be found here. Some of our teas are also tested for specific nutritional compounds, in which case the test results are also published here.
