Black Phoenix

Description

Black Phoenix (鳳凰紅茶, Fèng Huáng Hóng Chá, "Phoenix Red Tea") — And Exquisite Red Tea

Made from a combination of oolong breeds from the Phoenix Mountains normally kept separate and used to make dān cōng 單樅 ("single bush") oolong, where each variety is a distinct genotype. A specific process of oxidizing and roasting of this tea gives it a rich, sweet cacao fragrance, the depth offset with a light, sweet hint of lychee and honey. A luxurious and indulgent red tea. The reason the tranlation is "Phoenix Red Tea" is because the Chinese named this type of tea after the reddish color of the tea’s liquor. Since the West names this same tea for the black color of the finished tea leaves, the English name of Black Phoenix remains accurate.

Origin & Craftsmanship

• Naturally sourced from Phoenix Mountains of Guangdong, China
• Masterfully crafted by Lin Yaobin, a Chao-An based tea farmer and tea master
• Fully oxidized late-spring leaves are roasted to create hóng chá 紅茶 (“red tea”)

Flavor Profile

• Sweet & Bold – Deep cacao fragrance offset with the light sweetness of honey and lychee
• Smooth & Pleasant – A full-bodied, velvety mouthfeel
• Long-Lasting – Retains bold flavors for up to 10 steeps 

Benefits for the Drinker

• Balanced caffeine for relaxation and focus
• Rich in antioxidants, supporting overall wellness
• A grounding tea, ideal for slowing down and resetting

Specialized Brewing Instructions

• Water Temperature: 190-212 (85C-100 C)
• Steep Time: 5-10s
• Tea-to-Water Ratio: 5g/100ml
• Best Brewed In: Gaiwan or small teapot for multiple steeps

Papa's Notes: Reminiscent of tropical fruit like mango, dates, carob, molasses. A combination of many flavors that work very well together. Smooth, pleasing flavor. Easy to drink at any part of the day.

Notes from West China: The skillful blending, oxidizing, and roasting of this tea gives it a rich, sweet cacao fragrance, with a hint of lychee and honey, a velvety mouthfeel and brilliant crimson liquor.