Mother Phoenix (AKA Fenghuang Shui Xian)

SUMMARY

Type: Oolong Tea
Origin: Phoenix Village, Chaozhou, Guangdong province, China

The original tea varietal in Fenghuang Shan, Chao Zhou (AKA the Phoenix Mountains) was Shui Xian (水仙) AKA Water Sprite. Over time, tea farmers noticed that certain trees began to display certain characteristics – flavours and aromas of “Honey” and “Orchids”, while others were perhaps more floral, displaying characteristics of “Magnolia” or “Ginger Flowers.” The tea farmers would take cuttings from the best parts of these trees and cultivate them to hone in on these flavour and aroma characteristics and after a few generations, the different cultivars of Dancong Oolong tea such as Mi Lan Xiang (Honey Orchid) emerged – but it all stemmed from the Shui Xian varietal.

"SHAN YUN" (山韵)

The term Shan Yun (山韵) translates to “Mountain Charm.” Our interpretation of this is the “essence of the mountain captured within a tea.” It’s something that goes beyond surface level characteristics such as flavour notes, aftertaste and texture. It’s something more elusive. There’s a sense of depth, a certain quality, a feeling (if only for a moment) of being transported back to the tranquil surrounds of the Phoenix Mountains.

PREPARATION NOTES

 Gong-Fu style (preferred method)

 5g per 80 – 100ml of water
 93 — 95 degrees Celsius
 5 – 10 secs per infusion* (up to 10 infusions)

*First infusion is a quick 3 – 5 sec rinse and isn't drunk.

 Teapot steep

 5g per 300ml of water
 93 – 95 degrees Celsius
 3mins

 Cold Brew

 5g per 500ml of water
 Cold water
 8hrs in the fridge

STORAGE

Proper tea storage is super important. Improper storage leads to flat, flavourless and potentially weird tasting tea. So as a rule of thumb, keep your tea leaves in an airtight container (the less air inside the better) and away from heat, light, moisture and strong odours.