This is my first pheonix Dan Cong oolong. It’s a simple and pleasant daily drink. Strong roasted barley and subtle rock sugar notes linger on the tongue and have a mouth-watering effect. It’s quite refreshing. There is a prominent mineral element to it that reminds me of Wuyi oolongs, rather than Dan Cong. I’m on the 4th steep and I still don’t pick up any fruity or flowery notes.

I like the tea, but there is no “mi lan xiang” to speak of in this tea. This may be the first time I’ve been disappointed with an order from YS. Perhaps my package was mislabeled?


After one year of resting in its original pack it’s now a very different tea. The tea liquor has evolved from yellow to a clear rose/orange hue. The initial roasted flavors have given way to dried fruit and tropical floral sweetness that sits on the tongue for some time.

I also don’t recall this tea having much body, but maybe some traceable mouthfeel. Now, it is clearly full and active in the mouth. It has also developed a thick viscosity and soft and smooth texture.

This was a fun experiment! Too bad they’re sold out.

7 g 3 OZ / 100 ML

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My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
shu pu’er
herbal teas (not sweetened)


Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)


Washington, DC

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