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The Phoenix Mountains are famous for oolongs crafted from single bush (dancong) cultivars. The long, slender leaves are semi-oxidized and lightly roasted. Once heated, phoenix teas deliver a haunting fragrance redolent of orchids, honey and lychee fruit. Infusions are light and fruity with a pleasant astringent note that keeps all the sweetness in check. Some Phoenix teas can be a little difficult for inexperienced tea brewers to control the balance. Michael says it may take a little more practice to "tame the tea" but a well made cup is worth the extra effort.
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