Phoenix Classic 2018
Before Chaozhou Guest Hotel was privatised, this officially appointed lodging for visiting high-ranking government officials used to serve only classic style Phoenix oolongs in all of their restaurants*. Tea Hong’s Phoenix Classic could well be the special quality in the large white porcelain teapot on the breakfast table sitting next to bamboo steamers holding finely crafted dim sums for the privileged guests. All fine and quintessential characters of the classic Phoenix oolong can be found in this tea — Sweet, fruity, and lively with notes of peach and dried longan, lychee and sweet potato. A proud heritage of Guangdong oolong.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
鳳凰蜜香 白葉單樅 2018
Soft, woodsy aroma with hints of sweet potato and fruits. Superb accents of highland moss. Matured ones with distinctive notes of sun-dried longan and lychee. Bright, tangy yet soft and sweet infusion on a malty and honey overtone. Clear notes of sweet root herbs and bites of peach peel. Aftertaste of light fruity sweetness. A great tea to compliment most dishes and salted snacks.
Phoenix oolongs of the shuixian family are not the easiest teas to prepare well. However, once you are able to bring out the best of one such tea of quality, it will be difficult not to be hooked for life. That is why they are quite often used as a subject in tests for tea infusion technique. Phoenix Classic is a good choice for practice. Aim at 85°C when the tealeaves come in contact with the water, when you are beginning. Adjust leaf-water ratio, duration and manner of infusion basing on that. As your understanding improves, everything can be transformed to get various infusion effects.
We have let this tea settled for almost 6 months before rebaking it at low fire for enough depth. As long as you keep the package airtight, the tea will mature well providing standard tea storage conditions. Any further processing will destroy its integrity. The tea is good as of anytime you get the package, but if you want to mature it, it will attain a deeper and more intense character though less floral and fresh. 3 years after production is a good time to open the packet.
* In recent years, the now privatised provincial hotel serves only lousy broken grade black tea brewed in a 4-gallon stainless steel dispenser for their equally lousy buffet breakfast. To have a pot of the likes of Phoenix Classic, one needs to pay 60CNY and up.