How to Brew Pheonix Oolong Tea | Feng Huang Dan Cong Rou Gui Xiang | Best way to make oolong tea

[@charlesperez9976]

I would like to say something,I may have said it before,but it bears repeating. A while back,I commented on another video,regarding Oolong,and I said something to the tune of ‘eh,I don’t get Oolong,it doesn’t do it for me’ Ohhhh how I have learned the error of my ways! Oolong is a delight beyond description. I am currently enjoying a Duck S***t. I brew in Yixing all the time,just because it makes me smile! There is rarely a dinner in my home where this fine tea doesn’t accompany it. Even with pizza,Oolong marries food.

[@Knards]

This is my favorite tea to enjoy pouring into the cup. Pure sweetness. While I do mine the western way(have to get right to the drinking you know), I pour it over a screen then smell the aroma of the leave. Exquisite

[@ZhenteaCa]

Totally agree! The aroma of Feng Huang Dan Cong is so relaxing yet uplifting!

[@gong_fu_chaddict1359]

I really enjoyed this video thank you ! I'm brewing my dancongs only in Gong Fu Cha, mainly with a Tea Pot with Chaozu Clay. So it's from the same region and I find it interesting, if I want to have a "closer" feeling with the tea I will use a gaiwan though ! Last time I've weighted my tea it was around 8grams for 100/110 ml Tea Pot so pretty much as you do too. What I like to do is to cold brew over night the leaves in a glass so I can enjoy something refreshing in the morning , if you never tried it go ahead it's quite nice ! ;)

[@Bigislandchef]

Thank you, so informative on many levels. I really enjoyed this content. Its good to see a video from Zhen Tea, I must say I wondered where you’d gotten off to the last couple months.

[@ZhenteaCa]

Thanks! Glad to be back! 👍

[@jiahaotan696]

Lol at the tea shooting out from the teapot. Yeah, I do that a lot too... Time to get those kind of brewing trays the Chinese connoisseurs use that have holes in the tray and a plastic tube that drains the water/tea. And also a tea table that has a built-in induction for heating the kettle conveniently... I think you can tell my aspirations for tea brewing lol

[@jang.1185]

Hello Phil, I usually use porcelain gaiwan, now also ceramic glazed teapot. I preferred 5g to 100ml but I had also some cheaper dancongs (like 20€ for 50g) and these are great if I use larger amount of leaves. So with these I started use 7g for 100ml but the idea of filling 2/3 of the vessel is easier :) The same approach is appliable also to some sheng pu'er teas. (More leaves, 100°C water, short steeps). Actually I want to buy some chinese teapot for brewing fenghuang dancong oolongs. There is one thing that I heard and is a bit confusing for me. I thought that in Chaozhou people use mostly the teapots made of chaozhou red clay. But one guy from Germany told me that accordinh his experience people in Chaozhou mostly use Yixing clay teapots. You also mentioned Yixing teapot. May I know your opinion on that? What is you experience? PS: of course I don't need the teapot, gaiwan is good as well, but the teapots are nice, so I want some authentic one - not much expensive (maybe up to 170€ ...)

[@ZhenteaCa]

Hi Jan! I'm honestly not sure what Chaozhou people tend to use for brewing. I do like the effect of yixing on Dan Cong, but I usually use a gaiwan too. Zhen can confirm they use yixing. Hope that helps!

[@jang.1185]

@@ZhenteaCa Thank you very much :)