Indeed, Fenghuang Dancong (Phoenix oolongs) is the type of oolongs that I like the most. To me, they are the tea with the most complex tastes and great effects in helping my own health. There are also such a great varieties within this subcategory of tea for taste differences and suitability in different occasions. Each can be different in infusion requirements to bring out the best. To me, that is endlessly interesting and enjoyable.
According to my own findings, Fenghuang Dancong is probably the oldest kind of oolongs in production. They are very different from Wuyi oolongs in terms of tastes. This is due to differences in growing environment, cultivar evolution, and nuances in the processing craftsmanship, which collective form the two distinctly different subcategories of oolong teas.
Bouquet styles Fenghuang Dancong are generally a lot more like real flowers and the classic styles smells fruity sweet. There are also in betweens. Wuyi oolongs generally are much lower in the floral aroma, and for deeper baked ones, heavier impressions of charcoal and strength.
Having said that, however, any one variety selection of both of these two subcategories has its own character, like any good tea should.
