Dāncóng

Dancong, literally translated as “Single Bush” or “Solitary Bush” — is not a single type of tea, but rather a group of oolongs, famous for their wide spectrum of natural aromas that mimic the scents of various flowers and fruits.

1. Classification and Origin:

• Type: Oolong (semi-oxidized tea). The degree of oxidation and roasting can vary, but is usually medium (20-60%).
• Category: High-quality oolong teas. Dancongs belong to Minbei oolongs (Northern Fujian), but are sometimes classified as a separate category due to their unique characteristics.
• Origin: China, Guǎngdōng Province (广东, Guǎngdōng), Cháozhōu Prefecture (潮州, Cháozhōu), Phoenix Mountains (凤凰山, Fènghuáng Shān) - “Phoenix Mountains”. Specific villages: Wūdǒng (乌岽), Da’an (大庵), Shitou (狮头), Zhú Kēng (竹坑) and others.
• Geographic coordinates: Approximately 24° North latitude, 116° East longitude.

2. History and Cultural Significance:

• History: The history of tea cultivation in the Phoenix Mountains spans more than 900 years. Presumably, the first tea bushes were planted here during the Song dynasty (960-1279). Initially, all tea in this region probably belonged to the Dancong category. Later, due to selection and hybridization, many varieties appeared that are now included in the Dancong group.

• Name:

  • “Dan” (单) - single, individual, separate.
  • “Cong” (丛) - bush, thicket.
  • “Dancong” (单丛) - “single bushes” or “separate bush”. This name reflects the traditional method of harvesting and processing tea: ideally, leaves for each type of Dancong are collected and processed separately from each tea bush (or group of bushes of the same variety), which allows preserving the individual characteristics of each plant. Nowadays this is not always strictly observed, but the term “Dancong” still indicates high quality and varietal/cultivar uniqueness of the tea.

• Cultural significance: Dancongs are the jewel of the Phoenix Mountains. They are a source of pride for local residents and are highly valued by tea connoisseurs worldwide. The production of Dancongs is a true art, requiring deep understanding of tea and great skill. Tea drinking with Dancongs is not simply quenching thirst, but immersion into a world of amazing aromas and flavors.

3. Botanical Description and Raw Material:

• Variety: Dancongs are not a single-variety tea. This is a group of teas united by place of origin and production characteristics. In the Phoenix Mountains grow numerous varieties of tea bushes, which are classified by aroma, leaf shape, harvest time and other characteristics. Some of these varieties:
  • Mì Lán Xiāng (蜜兰香, Mì Lán Xiāng): “Honey Orchid Aroma” - the most famous and popular Dancong.
  • Yā Shǐ Xiāng (鸭屎香, Yā Shǐ Xiāng): “Duck Shit Aroma” - despite the name, possesses a pleasant floral aroma.
  • Xìng Rén Xiāng (杏仁香, Xìngrén Xiāng): “Almond Aroma”.
  • Zhī Lán Xiāng (芝兰香, Zhī Lán Xiāng): “Zhi Lan Orchid Aroma”.
  • Ròu Guì Xiāng (肉桂香, Ròu Guì Xiāng): “Cinnamon Aroma”.
  • Yù Lán Huā Xiāng (玉兰花香, Yù Lán Huā Xiāng): “Magnolia Aroma”.
  • Yè Lái Xiāng (夜来香, Yè Lái Xiāng): “Night-blooming Jasmine Aroma” (tuberose).
  • Jiāng Mǔ Xiāng (姜母香, Jiāng Mǔ Xiāng): “Ginger Root Aroma”.
  • Sòng Zhǒng (宋种, Sòng Zhǒng): “Song Variety”, considered one of the most ancient varieties.
  • Bā Xiān (八仙, Bā Xiān): “Eight Immortals”
  • And many others.
• Age of bushes: In the Phoenix Mountains there are many old tea bushes, whose age can reach several hundred years. They are called “Lao Cong” (老枞, Lǎo Cōng) - “Old Bushes”. Tea from such bushes is valued especially highly. Young plantings are also found.
• Harvest: Harvesting occurs mainly in spring, but can also be conducted in summer and autumn. Spring harvest is considered most valuable, especially early spring.
• Harvest standard: Usually bud and two-three upper leaves are picked. For elite Dancongs, only buds or buds with one leaf may be used.
• Raw material requirements: High. Only healthy, undamaged leaves collected in dry weather are used.

4. Terroir and Cultivation:

• Phoenix Mountains (Fenghuang Mountains): Located in the northeastern part of Guangdong Province, near the coast of the South China Sea. The mountains are composed mainly of granite and volcanic rocks. Distinguished by picturesque landscapes, clean air and abundant mists.
• Growing altitude: Tea plantations are located at altitudes from 400 to 1500 meters above sea level. High-altitude teas (above 1000 meters) are especially highly valued.
• Soils: Soils in the Phoenix Mountains are acidic, rich in organic matter and minerals, well-drained. They impart a characteristic mineral note to the tea’s flavor.
• Climate: Subtropical monsoon, with warm, humid winters and hot, rainy summers. Average annual temperature is about 21°C. High humidity, frequent mists, abundant sunlight and significant day-night temperature differences create ideal conditions for tea cultivation.
• Special features: Many tea bushes in the Phoenix Mountains are very old, several hundred years in age. They are called “Lao Cong” (老枞) - “Old Bushes”. It is believed that tea from such bushes possesses deeper and more complex flavor, as well as special energy - “Cha Qi” (茶氣). Traditionally, many tea gardens in the Phoenix Mountains represent not plantations in the usual sense, but individual bushes or small groups of bushes growing among rocks and forests.

5. Production Technology:

The production technology of Dancongs combines traditional methods of making oolong teas with characteristics specific to the Chaozhou region. Key points are careful but intensive shaking and multiple roasting.

• Harvest (采摘 - cǎi zhāi): Described above. Conducted by hand.
• Withering (萎凋 - wěidiāo): Collected leaves are spread in open air (sun or shade withering) or indoors for several hours. Goal - to remove part of the moisture from leaves, make them softer and begin the oxidation process.
• Shaking (摇青 - yáo qīng): Most important stage in oolong production, especially Dancongs. Leaves are carefully but intensively shaken and stirred on bamboo trays to initiate the oxidation process. This stage is conducted several times (sometimes up to 10-12 times) with breaks for leaf “rest” (静置 - jìngzhì). “Rest” can last from 30 minutes to several hours. Shaking and “rest” can take up to a day or more in total. It is precisely at this stage that the rich and diverse aroma of Dancongs is formed. The master must possess great experience to properly “feel” the tea and achieve the needed degree of oxidation.
• Oxidation (发酵 - fājiào): The oxidation process that occurs during shaking and “rest” of leaves. The degree of oxidation of Dancongs can vary, but is usually medium (30-60%).
• Kill-green (杀青 - shā qīng): High-temperature pan-firing to stop the oxidation process.
• Rolling (揉捻 - róuniǎn): Leaves are given a longitudinally-twisted shape. Rolling can be either manual or mechanical.
• Drying (烘干 - hōnggān): Tea is dried to remove moisture.
• Roasting (焙火 - bèihuǒ): Dancongs are often subjected to multiple roasting (heating) at different temperatures. This imparts additional flavor nuances and promotes their further maturation during storage. The degree of roasting can vary from light to strong. Roasting can be done in electric ovens or the traditional way - over charcoal.
• Sorting (分级 - fēnjí): Finished tea is sorted by size and quality.

6. Organoleptic Characteristics:

• Dry leaf appearance: Relatively large, longitudinally-twisted leaves, dark brown, sometimes almost black in color, with reddish tint. Stems may be present. Sometimes a light grayish coating can be noticed, which appears as a result of roasting.
• Dry leaf aroma: Very bright, intense, complex, with pronounced floral, fruity, honey, spicy notes. Each Dancong has its own unique bouquet. Roasting notes and woody nuances may be present.
• Liquor aroma: Rich, enveloping, sweet, with dominant floral-fruity notes, hints of honey, spices, sometimes with light smokiness and mineral nuances. The aroma is very persistent and “alive”, changing from infusion to infusion.
• Taste: Full, rich, oily, sweetish, with light astringency and refreshing acidity. The bouquet is dominated by floral and fruity tones, with nuances of honey, spices, caramel, nuts. Long, sweet aftertaste with floral and fruity overtones. Taste changes depending on the degree of oxidation and roasting, as well as the specific variety of Dancong.
• Liquor color: From golden-yellow to amber-red or brown, transparent, clear, with bright luster. Color depends on the degree of oxidation and roasting.
• Spent leaves (wet leaves): Whole, elastic leaves that have opened after brewing, brownish-green in color, often with noticeable “red rim” - result of oxidation.

7. Chemical Composition:

Dancongs are rich in:

• Polyphenols (catechins): Powerful antioxidants.
• Amino acids: Including L-theanine, which is responsible for the sweet taste of tea and has a calming effect.
• Alkaloids: Caffeine, theobromine, theophylline. Caffeine content can be quite high.
• Essential oils: Exceptionally rich composition of essential oils, determining the multifaceted and unique aroma of each type of Dancong.
• Vitamins: C, B group, E, K.
• Minerals: Potassium, fluorine, magnesium, manganese, iron, selenium.

8. Health Properties:

• Tonic effect: Dancongs have a pronounced tonic effect, invigorate, relieve fatigue, increase work capacity, improve concentration and memory.
• Antioxidant action: Protect cells from free radical damage, slow aging processes, reduce the risk of developing many diseases.
• Digestion improvement: Stimulate digestion, promote food assimilation, especially fatty foods.
• Warming action: Warm well in cold weather, improve blood circulation.
• Cardiovascular system: May help reduce “bad” cholesterol levels, strengthen blood vessel walls, normalize blood pressure.
• Toxin elimination: Promote cleansing of the body from waste and toxins.
• Mood elevation: Give a sense of harmony, joy and pleasure. Promote relaxation and stress relief.
• Metabolism improvement: May help normalize metabolism and weight loss.

9. Brewing:

• Water temperature: 90-95°C (for most varieties).

• Tea amount: 5-7 grams per 150-200 ml of water.

• Teaware: Gaiwan (traditional Chinese cup with lid) or Yixing clay teapot are ideal. Yixing clay is porous and “breathes” well, allowing the tea to fully open. Yixing clay teapots “accumulate” tea aroma, so they are recommended for use only with Dancongs.

• Process:

  1. Warming teaware: Rinse the gaiwan or teapot with boiling water to warm the vessel and prepare it for brewing.
  2. Tea rinse (quick pour): Place tea in gaiwan, pour a small amount of hot water and immediately drain the water. This stage allows washing dust from leaves and also “awakening” the tea, preparing it for opening.
  3. First brewing: Pour hot water (90-95°C) over tea and steep from several seconds to 1-2 minutes (first infusion). First brewing time can be very short, literally 5-15 seconds, especially if the tea is of good quality. Be guided by your taste and the strength you prefer.
  4. Pour the liquor into cups: Completely drain the liquor from gaiwan or teapot into fairness cup (cháhǎi), then pour into cups. This is needed so that all cups receive liquor of the same strength. In the case of gaiwan, you can pour without fairness cup, but avoiding tea particles getting into the cup.
  5. Repeated brewings: Dancongs can be brewed multiple times (5-7 times, sometimes more), gradually increasing steeping time by 10-30 seconds with each subsequent infusion. With each infusion, the taste and aroma of tea will change, revealing new facets. Dancongs are distinguished precisely by their ability to hold many infusions without losing flavor qualities.

Important nuances:

• Don’t oversteep: Too long steeping can make the tea taste astringent and bitter.
• Listen to the tea: Be guided by your sensations and adjust brewing time depending on desired liquor strength.
• Observe the tea: Pay attention to liquor color, aroma, tea leaf opening. This will help you better understand the tea’s character and select the optimal brewing method.
• Experiment: Don’t be afraid to try different brewing methods, water temperature, steeping time to find your ideal variant.

10. Storage:

Dancongs should be stored in a dry, cool, dark place, in airtight containers (preferably in porcelain or ceramic jars), away from foreign odors. Well-roasted Dancongs generally store better than lightly roasted ones.

11. Price and Counterfeits:

Dancongs, especially those collected from old bushes (Lao Cong), belong to the category of expensive, elite teas. High price is due to:

• Limited production: The amount of raw material from individual bushes and old trees is limited.
• Complexity of harvest and processing: Hand picking and multi-stage processing require high labor costs.
• Unique flavor-aromatic characteristics: Dancongs possess unique aroma and taste that are highly valued by connoisseurs.
• High demand: Demand for Dancongs, especially rare varieties, is constantly growing.

Due to high price and popularity in the market, unfortunately, there are many counterfeits and imitations. How to avoid counterfeits:

• Buy only from verified sellers: Look for specialized tea shops with impeccable reputation that value their customers and can provide reliable information about tea origin, harvest year, producer. They should also guarantee authenticity and quality.
• Beware of too low prices: Suspiciously low price is almost always a sure sign of counterfeit. Real Dancong cannot be cheap. Remember that miracles don’t happen.
• Carefully study appearance: Pay attention to shape, color, leaf integrity. They should correspond to the description of the specific Dancong type. Presence of many broken leaves, dust, foreign impurities - sign of low quality or counterfeit.
• Evaluate aroma: Dry tea should possess rich, complex aroma characteristic of the given Dancong type. Avoid tea with weak, unexpressive, musty or foreign smell. Artificial flavoring, sometimes used by unscrupulous sellers, usually betrays itself with excessively sharp, unnatural smell.
• Check liquor and spent leaves: Liquor color should correspond to the description of the specific variety, be transparent and clear. Spent leaves should consist of whole, elastic leaves.
• Be especially careful when buying Dancongs with indication of bush age (“Lao Cong”) or specific harvest location: Verifying this information is extremely difficult, so trust only verified sources.

12. Interesting Facts:

• “Single bushes”: The name “Dancong” emphasizes the uniqueness of each bush in the Phoenix Mountains, its individual characteristics that are transmitted to the tea.
• “Living fossils”: Some tea bushes in the Phoenix Mountains are very old, their age counting several hundred years. They are called “living fossils” of the tea world.
• Diversity of aromas: In the Phoenix Mountains there are more than a hundred varieties of Dancongs, each possessing its own unique aroma. This diversity is the result of natural selection and unique growing conditions.
• Chameleon tea: Dancongs are known for their ability to change their taste and aroma from infusion to infusion, revealing new facets.
• Tea for meditation: Thanks to their rich taste, aroma and tonic effect, Dancongs are often used for tea ceremonies and meditation.

13. Consumption Culture:

• Gongfu Cha: Dancongs are ideal for brewing by the Gongfu Cha method - traditional Chinese tea ceremony. This method allows maximum revelation of tea taste and aroma, as well as enjoyment of the process itself.
• Teaware: For brewing, it’s best to use gaiwan or small Yixing clay teapot. Yixing clay is considered ideal for oolongs, as it is porous and allows tea to “breathe”, and also “remembers” tea aroma, which over time improves the liquor taste.
• Food pairing: Dancongs are generally not paired with food, so as not to overwhelm their delicate taste and aroma. This tea is better drunk separately, enjoying each sip.
• Time of day: Dancongs can be drunk at any time of day, but are especially good for afternoon and evening tea drinking, as they have a tonic effect but also promote relaxation.

In conclusion:

Dancong is an amazing group of oolong teas, a true jewel of the Phoenix Mountains. Each type of Dancong possesses its own unique character, distinctive flavor-aromatic profile, which is formed thanks to the characteristics of the specific tea bush variety, terroir and producer’s skill. To try real Dancong means to discover the richest world of tastes and aromas, to touch ancient tea-making traditions and experience incomparable tea pleasure. This is tea for those who value authenticity, uniqueness and are ready to embark on a fascinating journey along the slopes of the Phoenix Mountains in search of their ideal Dancong.