Phoenix Dancong is a cherished style of oolong tea that is geographically specific and only produced in the Fenghuang “Phoenix” Mountain range of Chaozhou, a coastal region of Guangdong, China. This region is celebrated for its mineral-rich soils, foggy climate, and rocky landscapes that produce teas with fine tannin structures, layered flavors, and long-lasting aromas. It is home to a diverse range of oolong tea cultivars developed through centuries of selective cultivation.

The Phoenix Mountain teas are unlike all others and can only be produced in this region. The series of oolong teas from here are referred to as "Single Tree" Dancong oolong and are typically named after their xiang, or “aroma” type. Although most Dancong are harvested from multiple tea trees, they are usually not blended and instead represent a single cultivar from a single grove and harvest cycle. This highlights the unique genetics of each cultivar and the magnificent terroir of this renowned tea region.

Zhi Lan Xiang, meaning “Blue Orchid Aroma,” is a vividly aromatic cultivar of Dancong oolong with layers of taste that include notes of peach, honey, and nectarine. It carries a slight creaminess alongside an intoxicating, heady floral fragrance reminiscent of blooming orchids.

This high mountain tea also has what tea tasters refer to as Shan Yun—the unique characteristics imparted by the mountainous terroir where it is grown. The elevation, soil composition, climate, and local ecosystem of Phoenix Mountain all contribute to its flavor and aroma, reflecting the essence of its origin. Shan Yun encapsulates the depth and complexity of aromas and flavors found in high-quality oolong teas like Phoenix Dancong and Wuyi Rock Tea.

In traditional tea tasting, Shan Yun translates to “mountain resonance” or “mountain charm” and emphasizes the connection between the tea, its environment, and the artisanal practices involved in its production. This batch of Zhi Lan Xiang embodies the sense of Shan Yun and unfolds layers of taste, aroma, and fine tannin structure over the course of many infusions.