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Region-specific, naturally processed, and uniquely beneficial—these are the common perceptions of Fuding White Tea. There is a certain art to brewing Fuding White Tea, and the method can vary depending on the type of white tea. Choosing the most suitable brewing method will result in an even more enjoyable cup of white tea.Types of Fuding White Tea Silver Needle (Bai Hao Yin Zhen) Silver Needle: Silver Needle is the pinnacle of white teas. It is made from the buds of white tea plants, named for its plump, silvery-white covered buds that stand straight like needles and shine with a silver hue. When brewed, the tea liquor is clear and apricot-yellow, with a strong presence of downy aroma, a sweet fragrance, and a fresh, sweet taste that refreshes the heart and lungs. The leaves stand upright in the cup, full and pleasing to the eye. White Peony (Bai Mudan) White Peony: White Peony is made from the first or second leaf and bud of the tea plant. It gets its name because the green leaves with silver-white down resemble flowers, and when brewed, the green leaves cradle the tender buds, much like a flower bud about to open. The finished product…

The air is crisp and dry in autumn, a season when lungs are particularly vulnerable. Drinking tea properly at this time can help alleviate the dryness of the season and moisturize the lungs. A "weather map" has been developed for tea drinking, offering guidance tailored to different individuals based on the unique properties of various teas. Green Tea Green tea is unfermented. Teas like Longjing, Biluochun, and Sparrow's Tongue all belong to this category. Characteristics: Clear green liquor and leaves. Green tea is commonly believed to have effects such as lowering blood lipids, reducing blood pressure, and aiding weight loss. Regular smokers may benefit from drinking green tea, which can mitigate the harmful effects of nicotine. White Tea White tea is a slightly fermented tea. Pai Mu Tan (White Peony), Gongmei (Tribute Eyebrow), and Bai Hao Yinzhen (Silver Needle) are all examples of white tea. There is a folk saying that white tea is "a year's tea, three years' medicine, and seven years' treasure." White tea possesses excellent health benefits. In addition to the common nutrients found in other teas, it contains essential active enzymes. Medical studies have shown that regular consumption of white tea can significantly increase the activity…

Purple clay teapots are powerful tools for brewing tea, and to make the most of their performance, one must understand both the pot and the tea. As the saying goes, "one pot for one type of tea," different pots pair with different teas. Here we will use six types of clay materials as examples to explore how to best match pots and teas to achieve optimal results.ImageToday, from the perspective of clay properties, we will explain how to correctly match purple clay teapots with various teas to enhance the flavor experience!【Original Segment Mud】Original segment mud appears as a pale green layered mineral that turns a milky yellow after firing. It is found within the strata of Yellow Dragon Mountain, coexisting with purple clay, only a few centimeters thick, situated between the upper layer of purple clay and the rock plate. This material is characterized as having "more bones than flesh." Brewing Recommendation: Oolong tea (lightly roasted series) and green tea are perfect matches, as well as Tie Guan Yin (moderately or heavily roasted series).【Bottom Trough Purple Clay】Purple clay can be divided into three categories: top, middle, and bottom trough clays. Bottom trough purple clay is found at the very bottom…

When buying tea, it's important to know how to select it and identify whether any fragrance has been added. You can start with these five points. 1. Smell the Dry Aroma Tea is a natural product, and the aroma of dry leaves is generally not very intense. If you take a handful of dry tea and smell it, a light and natural scent usually indicates that no additives have been used. Conversely, if the dry tea has a strong, overpowering scent that lingers in your nose, it is likely that fragrance has been added. 2. Rub the Tea Leaves Between Your Fingers You can rub the tea leaves between your fingers. If your hand becomes coated with powder or changes color, this indicates that some additives have been included. 3. Infuse at Low Temperature and Smell If brewed with water at 80 degrees Celsius, the tea appears cloudy or has a very high aroma, it is likely that fragrance has been added. This is because most teas require water above 90 degrees Celsius for their aroma and flavor to be released, whereas most fragrances dissolve and emit scent rapidly at 80 degrees Celsius. 4. Observe the Persistence of the Aroma…

Dahongpao tea has a taste of orchid fragrance, with a rich and lasting aroma. High-quality Dahongpao has a refreshing aroma, and a beautiful taste that is sweet, smooth, and mellow upon entry. Low-quality Dahongpao tastes bitter, astringent, numbing, and sour. The Mouthfeel of Dahongpao: The leaves are stout and uniform in shape, with a fresh green-brown color. After brewing, the tea soup turns into a deep orange-yellow color, clear and bright. The leaves are soft and bright, with crimson edges and light green centers that are yellowish. It combines the mellow sweetness of black tea with the fresh fragrance of green tea, with a harmonious character that is not cold. Dahongpao comes in fragrant and rich styles. Its quality characteristics include a tight, neat leaf shape, a fresh green-brown color, and after brewing, an orange-yellow and bright tea soup, with leaves that display a pleasing contrast of red and green. Dahongpao’s most prominent feature is its rich orchid-like fragrance, with a high and lasting aroma and distinct rock character. Dahongpao is very resilient to multiple infusions, retaining its aroma even after seven or eight brews. How to Brew Dahongpao for Best Flavor 1. Clean the Teaware Good tea deserves good…

Strong tea does not help to sober up. Tea contains substances such as caffeine, and these are present in relatively high amounts. These active substances can invigorate the mind and increase heart rate. Drinking strong tea after being drunk can further exacerbate the burden on the heart and body. Additionally, drinking strong tea can also accelerate urination, increasing the burden on the kidneys; it is therefore counterproductive for sobering up. Does Strong Tea Sober You Up? Strong tea cannot help to sober you up. To sober up means to accelerate the breakdown and metabolism of alcohol in the body, thus helping a person regain consciousness or self-control. Although the caffeine and polyphenols in strong tea can stimulate the nervous system and have a refreshing effect, they do not help with sobriety. Moreover, drinking strong tea after alcohol consumption can increase the burden on the heart, exacerbating symptoms like palpitations and dizziness. Furthermore, drinking strong tea after alcohol can also increase the burden on the liver and kidneys. Alcohol needs to be metabolized by the liver and then excreted through the kidneys. The same is true for the polyphenols and caffeine in strong tea. Additionally, strong tea has a diuretic effect,…

The differences between fresh and aged Pu'er tea: Fresh Pu'er tea refers to tea that is 1 to 5 years old, while aged tea refers to Pu'er tea stored for over 5 years. Fresh tea has a dark green color, while aged tea is yellowish-brown. Fresh tea has a fresh and brisk taste with a noticeable bitterness and astringency; its infusion color is yellowish-green, and the leaves at the bottom are fresh green. In contrast, aged tea has a mellow taste, rich aroma, weaker stimulation, an infusion color of orange-red, and leaf bottoms that are yellowish-brown. The Differences Between Fresh and Aged Pu'er Tea The differences lie in the following aspects: 1. Taste: The most significant difference between fresh and aged tea lies in the piling flavor. Freshly made tea, after the piling process, will have a strong piling odor, which is not very pleasant, similar to a seafood smell. After aging for two to three years, this piling odor gradually dissipates, transforming into the unique fresh and sweet fragrance of ripe tea. Freshly pressed tea will have a relatively heavy water flavor for about three to four months. The thickness and smoothness of new ripe tea infusions are not…

What is Xiao Qing Gan? ▼ Xiao Qing Gan is the abbreviation for Xiao Qing Gan Pu'er tea. It differs from the commonly known "Da Hong Gan" (Chenpi Pu'er tea). Xiao Qing Gan is picked from July to late September and is the "immature" Xin Hui Gan, which at this stage is referred to as Xiao Qing Gan. Xiao Qing Gan has a unique aroma, with its fresh and pleasant scent, dense oil blisters on the skin, and uneven texture. After picking, washing, hollowing, rinsing, air-drying, filling with tea, drying, and packaging, unique techniques are used to allow the fruit fragrance of the Xin Hui green peel to blend with the rich flavor of aged Pu'er tea, absorbing each other's essence. This results in a unique taste characterized by a harmonious combination of citrus and tea flavors, with an aromatic freshness, sweetness, smoothness, and a refreshing mouthfeel, showcasing the artisanal craftsmanship in every cup. Benefits of Xiao Qing Gan ▼ The peel of Xiao Qing Gan contains flavonoids, which have various bio-pharmacological activities such as antibacterial, anti-inflammatory, anti-HIV, and antioxidant properties. 1. Relieves bronchitis and asthma: Xiao Qing Gan also contains barley alkaloids that can relax bronchial smooth muscles, constrict…

Basic Introduction to Luofushan Sweet TeaLuofushan Sweet Tea is a famous tea among the Han people. It is a specialty made by tea makers living in Luofushan, Guangdong, who harvest unique tea varieties naturally growing in Luofushan and refine them using unique traditional techniques. Its taste is sweet and delicious, with effects that include cooling and heat reduction, quenching thirst, stimulating saliva production, aiding digestion, and lowering cholesterol. Nutritional ValueLuofushan Sweet Tea has effects of nourishing yin and kidneys, reducing blood pressure, fighting allergies, clearing heat and detoxifying, treating skin infections and dysentery, making it a natural herbal plant. Luofushan Sweet Tea is an ideal resource for natural sweeteners sought after in various countries. It contains substances such as tea polyphenols, selenium, and germanium, and possesses the benefits of regular green tea. It is a health tea with anti-cancer properties, capable of preventing cardiovascular diseases, and alleviating pollen allergies. It is neutral in nature, sweet in taste, and has diuretic and dampness-clearing effects, with "three resistances" (antioxidant, anticarcinogenic, antiallergic) and "three reductions" (reducing blood pressure, blood sugar, and blood lipids). It can also prevent summer heat, promote urination, reduce inflammation, dilate blood vessels, refresh the mind, and eliminate fatigue, delay…

Wuyi Rock Tea (Da Hongpao) is produced in the Wuyi Mountain area of Fujian Province. The tea plants grow either in rock crevices and ravines or on precipitous cliffs, which contributes to the unique quality of the tea. There are many types of Wuyi Rock Tea, with about 1,000 varieties recorded from ancient times to the present, and Da Hongpao is one of the main varieties. Wuyi Rock Tea is a semi-fermented tea, with its manufacturing process lying between that of green tea and black tea. As a result, the finished tea possesses both the fresh fragrance of green tea and the sweet richness of black tea. Picking: Generally, spring, summer, and autumn teas can be picked, with the standard being one bud with three to four leaves. Withering (Two Sun-Drying and Two Indoor Cooling): After picking, the fresh leaves are known as tea greens. First, they are evenly spread out in water sieves for "opening the greens," then placed on withering racks (commonly known as "sun-drying racks") for "sun-drying"; after sun exposure, the tea greens undergo sifting, are shaken a few times, and then sun-dried for a short while before being moved indoors onto cooling racks, referred to as…

Fruit and flower aromatic black tea is a new type of black tea made by integrating the shaking green process of oolong tea into the traditional Tanyang Gongfu black tea processing technique, resulting in unique qualities such as peach and orchid fragrance. It has been well-received by consumers in recent years. In this issue, we revisit the insightful explanations given by Lin Hong, the representative inheritor of the national intangible cultural heritage project (Tanyang Gongfu), in "The Tea Maker Speaks," covering the background of creating fruit and flower aromatic black tea, the shaking green process, suitable cultivars, and differences from traditional Tanyang Gongfu black tea. I. Background of Creating Fruit and Flower Aromatic Black Tea? Tanyang Gongfu black tea has a history of nearly 200 years and was listed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2022. Fu'an is the birthplace of Tanyang Gongfu black tea. Starting in 2000, the municipal party committee and government of Fu'an, along with local tea authorities, began promoting adjustments in the tea industry structure, which included two aspects: adjustment of tea cultivars and adjustment of tea products. 1. Adjustment of Tea Cultivars In 2000, the main tea cultivars…

Dahongpao (also known as Wuyi Rock Tea) is a specialty and renowned tea from China, produced in Wuyi Mountain, Fujian. It belongs to the Oolong tea category and is listed among the first batch of national-level intangible cultural heritage. This tea contains three beneficial components: tea polyphenols, tea polysaccharides, and tea amino acids. Its appearance features tightly twisted leaves with a fresh green-brown color. When brewed, it produces an orange-yellow, bright liquor with red and green intermingled leaves. The aroma is rich with a hint of orchid fragrance, which is high and lasting. The taste is sweet, smooth, and refreshing upon entry. As a high-quality Oolong tea and a special renowned tea of China, it is considered a precious treasure among teas. Therefore, proper storage of Dahongpao is essential. If stored improperly, Dahongpao can spoil and lose its flavor, wasting a fine tea. So, how should Dahongpao be stored? What are the storage requirements for Dahongpao tea? Storage Requirements for Dahongpao Tea Avoid Light: Store Dahongpao away from light and sunlight; keep it in a cool place. Airproof: Dahongpao needs to be stored in a sealed container, ideally isolated from air and avoiding pressure. Moisture-proof: Maintain a dry environment for…

Nowadays, the health benefits of dark tea are gaining increasing attention, and many people are joining the ranks of those drinking tea for health. However, drinking tea for health is not something that can be achieved overnight; it requires long-term persistence to see results. What Are the Effects of Drinking Dark Tea Regularly? 1. Preventing High Blood Sugar High blood sugar and diabetes have become significant challenges to human health. Drinking dark tea regularly can help prevent high blood sugar and reduce the incidence of diabetes. Dark tea contains abundant polysaccharides, which are natural hypoglycemic components. It also has rich active enzymes that, when absorbed by the body, can maintain stable blood sugar levels. 2. Preventing Obesity Drinking dark tea regularly can also help prevent obesity. The active enzymes in dark tea, when absorbed by the body, can accelerate the breakdown and metabolism of fats and inhibit fat absorption. They can also prevent the conversion of sugar components into calories, helping people maintain a slim figure and preventing obesity. 3. Preventing High Cholesterol Regular consumption of dark tea can protect cardiovascular health and prevent high cholesterol. The decomposing enzymes in dark tea, when absorbed by the body, can speed up…

Tea, this ancient and magical beverage, carries thousands of years of history and culture, exuding a unique charm and occupying an important place in people's lives. Tea is undoubtedly one of the world's greatest beverages. Its prevalence and consumption far exceed those of other drinks, with billions of cups around the globe carrying its rich flavor each year. Compared to carbonated drinks, wine, and others, tea stands out due to the endless mysteries and unique values it holds. In fresh tea leaves, water and dry matter form the basic components. Through extensive research, over 700 chemical constituents have been identified in tea. The complex layers of taste we experience when sipping tea—such as bitterness, aftertaste, astringency, sweetness—and the diverse aromas, including floral, fruity, tender, and honey-like scents, are all due to the richness of these substances. Among the many components, three stand out as particularly crucial, indispensable treasures of tea. First is tea polyphenols, often referred to as preservatives for the human body. They are present in high concentrations in tea, ranging from 18% to 36%, making them a critical component. Numerous studies on the antioxidant functions of tea focus on tea polyphenols. Free radicals can attack human tissues and…

The Mahhei village is one of the famous tea mountains in Yiwu, and the teas produced from the major areas of Yiwu have always been favored by Pu'er tea enthusiasts. Among them, "Mahhei" is the most flavorful tea in Yiwu. Compared to the teas from other major production areas of Yiwu, "Mahhei" is a rare tea both in terms of quality and output. The Origin of the Name Mahhei Village Mahhei Village is a Han Chinese village, but it's puzzling why a Han Chinese village would be named Mahhei. Later, local elders explained that Mahhei was originally called "Big Roadside," because the village is located next to the main road leading to Laos. In the past, when people traveled from Laos to Yiwu on horseback, they would start at dawn and arrive at "Big Roadside" just as it was getting dark. Locals referred to this time as "mahshahei," "mahmahhei," or simply "Mahhei," and over time, "Big Roadside" became known as Mahhei. The Production Base of Yiwu Mahhei Mahhei Village Committee Administrative Village is located in the mountainous area of Yiwu Township. It is situated to the northeast of Yiwu Township, 23 kilometers away from the Mahhei Village Committee, and 32…

In the various types of purple clay, red clay (or Zhu Ni) has always been rather special, with its ruddy color and fine texture, making it a favorite among many teapot enthusiasts.Due to its shallow sandiness and difficulty in crafting, a good Zhu Ni pot is particularly hard to come by. There are mainly three types of red clay mines in Yixing: Huanglong Mountain Zhu Ni, Xiaomeikiln Zhu Ni, and Zhaozhuang Zhu Ni. The characteristics of these clays vary based on their processing methods.The redness of Zhu Ni is not monotonous: Huanglong Mountain's orange-red is elegant and warm; Zhaozhuang's dark red is cold and noble; while Xiaomeikiln's bright red is vibrant and luminous. One can only truly appreciate the different charms of Zhu Ni after owning and using one.Zhu Ni Pots:Due to the high shrinkage and deformation rate of Zhu Ni, it is generally used for smaller products.Some Huanglong Mountain Zhu Ni has properties between red clay and Zhu Ni, with larger particles, smaller shrinkage during drying and firing, and less tendency to wrinkle, allowing for larger pieces to be made. The fine density of mature Zhu Ni clay means small pores and slow evaporation of water from the body.…

Hunan Anhua is the birthplace of black tea. The quality of black tea depends on the raw materials used. Many people believe that the younger the leaves, the better the tea, but in fact, older teas have their own unique characteristics. Anhua boasts a superior natural ecological environment and a rich diversity of flora and fauna. The unique natural ecological environment of Anhua and the Anhua Yuntai Mountain large-leaf tea variety grown in this environment are key factors contributing to the distinctive quality of Anhua black tea. The maturity of the raw materials is not the only criterion for measuring the quality of tea. In daily life, those who enjoy strong flavors do not focus on the tenderness of the tea; instead, they prefer teas with a certain degree of maturity because these teas have a stronger taste and aroma, which is considered "mature tea." If teas with higher maturity are not processed through special methods, they can be bitter and astringent with a coarse and aged flavor. The ancients of Anhua discovered by chance that the tea that had turned black through wet-piling had a mellow taste and a darker infusion, making it more suitable for drinking. They then…

Bada and Xiding were once separate townships; they merged in 2005 and are now collectively known as Xiding Township. This is a border mountain area primarily inhabited by the Hani and Bulang ethnic groups, located in the western part of Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. To the west, it faces Myanmar across the river with a national boundary of 54.5 kilometers. Xiding Township is one of the main tea-producing towns in Menghai County, with a long history of tea cultivation, processing, consumption, and trade. Tea has always been a traditional pillar industry for Xiding Township and an important source of income for its diverse ethnic communities. The ancient tea tree resources in Xiding Township consist of two categories: wild tea tree clusters and cultivated ancient tea gardens. Wild tea trees are mainly found in the Dahan Mountain of Hesong, while cultivated ancient tea gardens are distributed in Bulang villages such as Zhanglang, Manmaidui, and Manpana. Xiding Township features undulating mountains, crisscrossing ravines, complex terrain, and diverse landforms. Hills, rivers, hillslopes, and valleys intertwine, creating a unique landscape where the climate varies significantly over short distances and different seasons can be experienced on a single mountain. The cloud…

The quality of aged Pu'er tea is typically reflected in its appearance and intrinsic properties: Appearance Identification: Pu'er loose tea: Generally divided into special grade and grades one through ten. In terms of appearance: Aged Pu'er tea has a brownish-red color (commonly known as liver color), plump, tight buds (due to the use of large-leaf varieties as raw material). The grading of Pu'er loose tea is based on tenderness. The higher the tenderness, the higher the grade. Tenderness can be measured by three points: 1. More buds, visible down, indicate high tenderness. 2. Tighter, heavier rolls (degree of leaf curling) indicate high tenderness. 3. Smooth, lustrous color indicates good tenderness, while dry, dull color indicates poor tenderness. Aged compressed Pu'er tea: Its shape should be uniform and well-proportioned; corners should be neat without any missing or broken parts; thickness should be consistent with moderate tightness; mold pattern should be clear, and the rolls should be neat and tight; normal colors are dark brown, chestnut brown, or reddish-brown. Moldy spots or mildew on the surface of the tea indicate inferior quality. Intrinsic Properties Identification: Infusion color: Bright, deep red, or reddish-brown. A bright, deep red infusion is indicative of high-quality aged…

Tea enthusiasts often ask how to select good ripe pu'er tea. Today, we will share some tips on choosing high-quality ripe pu'er tea. Evaluating both the appearance and the intrinsic quality is essential as they directly reflect issues with the raw materials, processing, and storage. For ordinary tea enthusiasts, these factors are relatively easy to assess. Starting with an evaluation of the appearance and then moving on to assessing the intrinsic qualities is a practical approach. How to Determine the Quality of Ripe Pu'er Tea First, examine the integrity and vitality of the dry leaves and the infused leaves. High integrity and vitality indicate good quality, while broken or decayed leaves suggest poor quality. Infused leaves that are black and hard or yellow-green are not desirable. Second, observe the clarity and color of the liquor. The liquor should be bright red; dull, dark, or unclear liquors are not ideal. Third, taste the liquor. Aroma, sweetness, and smoothness in the liquor are good signs, whereas off-flavors, sourness, or fermentation odors (also known as pile flavor) within a few years of fermentation are not favorable. Lightly fermented teas may still have a fermentation odor after three years, which can be considered normal.…

Physical control Physical control is a method that uses various physical factors, manual labor, or machinery to manage crop pests. This includes simple manual removal up to modern smart equipment that directly or indirectly eliminates pests, disrupts their normal physiological activities, or creates environmental conditions that are unacceptable or intolerable for the pests. In integrated pest management (IPM), physical control often serves as a supplementary measure. However, in certain situations, such as the management of specific pests or high-value crops and products, it can be the primary control measure. 1. Common Physical Control Techniques in Tea Gardens 1.1 Manual Elimination Timely elimination of pests in tea gardens that exhibit strong aggregation, are easily noticeable, or have a feigning death behavior can reduce the population of these pests. For example, during the peak emergence period of tea seed weevil adults, utilizing their feigning death behavior, shaking the tea plants to capture fallen adults can result in an adult mortality rate of 88.2%. 1.2 Harvesting and Pruning Regular, batched harvesting can increase tea yield and suppress diseases and pests affecting the canopy buds and leaves. At least 12 types of tea pests can be controlled through harvesting. Studies show that when harvesting…

Among the tea trees in Wuyi Mountain, the leaves are all dark green, and the emerging tea buds are straight, bright and clean. However, the leaves of White Cockatoo are light yellow-green, showing a whitish hue, with buds that are curved and hairy, resembling the crest of a rooster.White Cockatoo is one of the four famous clones of Wuyi Rock Tea. According to Luo Shengcai's "Record of Famous Clones of Wuyi Rock Tea," White Cockatoo originated from the Outer Ghost Cave below Flame Peak in Huizhun (with trees of equal renown found at White Snake Cave in Wuyi Palace and Bat Cave on Yinscreen Peak), and it is said that White Cockatoo predates Dahongpao, having been cultivated during the Ming Dynasty. "The imperial court commanded the temple monks to guard the tree, annually granting them 100 taels of silver and 40 dou of grain, and each year they would prepare and present it as tribute tea, which continued to be the case throughout the Qing Dynasty." The White Cockatoo tea plant is an asexual clone. It is a shrub type, medium leaf category, and a late-season variety. The plant is of medium size, with a semi-spreading posture and dense branches.…

Tea, be it the bitter fragrance of raw Pu'er, the rich flavor of ripe Pu'er, the lightness of green tea, the aroma of flower tea, or the richness of black tea, all depends on the water's infusion and release. A stranger sent me some ancient tree tea, a raw variety. In an exquisite small box, on golden paper, three tiny spherical tea cakes sat round and smooth. Gently unfolding the cotton paper, the tea leaves were clearly visible, with hints of silver downy tips, shimmering with a faint luster. The water on the stove came from a mountain spring in southern Anhui, sealed in a bucket for half a year but still as clear as when it was collected. It is often said that running water never goes stale. She remained confined within her small space, steadily silent, without changing at all. I was greatly surprised by her steadfastness, perhaps because of her inherent purity that allowed her to remain unchanged. The importance of water for brewing tea stems from the classic novel, Dream of the Red Chamber. In the chapter "The Fragrant Snow of Plum Blossoms Brewed at Longcui Hermitage," the otherworldly Miaoyu collected the tranquil snow from plum…

Phoenix Dancong tea is produced in the Phoenix Mountains of Fenghuang Town, Chaozhou, and is renowned for its aroma, earning it the nickname "drinkable perfume." Huangzhi (Yellow Twig) Aroma Also known as Huangzhi or Yellow Twig, this type has a Gardenia flower scent that is long-lasting and naturally reminiscent of gardenias, making it one of the more fragrant varieties of Dancong tea. The Huangzhi aroma is the most widely cultivated floral type in the Phoenix tea region, with several strains such as Songzhong Huangzhi, Da Baiye, Laoshenweng, Dadian Songzhong, Shitou Huangzhi, Zongsuojia, Te Xuan Huangzhi, and Da Wuye. The recently popularized Yashi (Duck Sh*t) aroma also belongs to the Huangzhi type. Zhilan (Cymbidium) Aroma When brewed, Dancong tea of the Zhilan aroma type releases a natural Cymbidium orchid fragrance. There are multiple strains: The Eight Immortals Dancong has a high and sharp aroma that can resemble osmanthus when properly made, and it is one of the main strains cultivated in the Phoenix tea region. Songzhong Zhilan has a clear and lasting Cymbidium orchid fragrance. Bamboo Leaf Dancong has narrow leaves resembling bamboo leaves and a high and sharp Cymbidium orchid fragrance. Jilongkan Dancong has an open tree shape like a…