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Red Phoenix 紅茶 Hóng Chá “Red Tea” from Wūdōngshān, Cháozhōu County, China.
Made for leaves typically reserved to produce the signature Phoenix oolongs of Cháozhōu, this tea is further oxidized, producing a wildly unique flavor profile. Notes of sweet potato, candied yams, cinnamon, spices, and cacao nibs abound, all the while offering a silky clean mouthfeel and a long lasting finish.
Brewing Suggestions
It is generally recognized that Cháozhōu is the region where the modern tea brewing practice of 工夫茶 gōngfū chá has its origins. While Phoenix dān cóng oolong, with its wiry, twisted leaves, presents a challenge to the brewer, this particular tea has been produced as a hóng chá, so making a slight adjustment to one’s approach to brewing will help to unlock its full potential. As a red tea produced with leaves often reserved for dān cóng oolong, Red Phoenix 紅茶 Hóng Chá is a flexible, forgiving tea, producing sweet, candy-like results with shorter, cooler steepings, and thick, robust, warming spice and “yammy/jammy” results with longer, hotter steepings.
For lighter brews, a suggested 3-5 grams for a 120-180 ml (~4-6 oz) teapot or gaiwan, with the first steeping going into the vessel at 85-95C (185-203F) for about 1-1.5 minutes. For more robust results, consider increasing the amount of tea to 4-6 grams, and increase the steep time for 1.5-3 minutes, while increasing the water temperature at near boiling (~98C (210F)). For the following two to three steepings, consider increasing the temperature minimally and reduce the steep time. By steeping four and beyond, maintain the temperature and increase the time progressively. Optimally, you should be able to enjoy eight or more re-steepings, with gradual changes within each successive brewing.
As always, personal tastes may vary, so always adjust the quantity of leaves, volume and temperature of water, and steep times to fit your preferences.
Red Phoenix 紅茶 Hóng Chá “Red Tea” from Wūdōngshān, Cháozhōu County, China.
Made for leaves typically reserved to produce the signature Phoenix oolongs of Cháozhōu, this tea is further oxidized, producing a wildly unique flavor profile. Notes of sweet potato, candied yams, cinnamon, spices, and cacao nibs abound, all the while offering a silky clean mouthfeel and a long lasting finish.
Brewing Suggestions
It is generally recognized that Cháozhōu is the region where the modern tea brewing practice of 工夫茶 gōngfū chá has its origins. While Phoenix dān cóng oolong, with its wiry, twisted leaves, presents a challenge to the brewer, this particular tea has been produced as a hóng chá, so making a slight adjustment to one’s approach to brewing will help to unlock its full potential. As a red tea produced with leaves often reserved for dān cóng oolong, Red Phoenix 紅茶 Hóng Chá is a flexible, forgiving tea, producing sweet, candy-like results with shorter, cooler steepings, and thick, robust, warming spice and “yammy/jammy” results with longer, hotter steepings.
For lighter brews, a suggested 3-5 grams for a 120-180 ml (~4-6 oz) teapot or gaiwan, with the first steeping going into the vessel at 85-95C (185-203F) for about 1-1.5 minutes. For more robust results, consider increasing the amount of tea to 4-6 grams, and increase the steep time for 1.5-3 minutes, while increasing the water temperature at near boiling (~98C (210F)). For the following two to three steepings, consider increasing the temperature minimally and reduce the steep time. By steeping four and beyond, maintain the temperature and increase the time progressively. Optimally, you should be able to enjoy eight or more re-steepings, with gradual changes within each successive brewing.
As always, personal tastes may vary, so always adjust the quantity of leaves, volume and temperature of water, and steep times to fit your preferences.