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This Dancong is our personal preference and the preferred choice for connoisseurs. We work with this tea garden just meters away from the Ya Shi Xiang mother tree in Ping Keng Tou village. Our collaboration with a national-awarded tea master for years to make it our specialty and in perfect roasting state.
This limited batch of Lao Cong Ya Shi Xiang (Duck Shit) Phoenix Dancong, with its unique taste and experience, is only produced by these old bush of 70 years that yield less than 20kg of tea per year. We are pleased to introduce this special Dancong to the European market for the first time, connecting with new customers and showcasing our exceptional product.
To enjoy the best Dancong, please kindly follow the Chao Zhou Gong Fu Cha style, see its brewing guide below. It is not advisable to use purple clay (the Chao Zhou Clay pot is recommended) or any other pottery with open pores or sandy surface, as this can result in a significant loss of 30-50% of the Dancong’s refined aroma during the brewing process.
This Dancong is our personal preference and the preferred choice for connoisseurs. We work with this tea garden just meters away from the Ya Shi Xiang mother tree in Ping Keng Tou village. Our collaboration with a national-awarded tea master for years to make it our specialty and in perfect roasting state.
This limited batch of Lao Cong Ya Shi Xiang (Duck Shit) Phoenix Dancong, with its unique taste and experience, is only produced by these old bush of 70 years that yield less than 20kg of tea per year. We are pleased to introduce this special Dancong to the European market for the first time, connecting with new customers and showcasing our exceptional product.
To enjoy the best Dancong, please kindly follow the Chao Zhou Gong Fu Cha style, see its brewing guide below. It is not advisable to use purple clay (the Chao Zhou Clay pot is recommended) or any other pottery with open pores or sandy surface, as this can result in a significant loss of 30-50% of the Dancong’s refined aroma during the brewing process.
