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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. -
https://www.teaguardian.com/nature_of_tea/oolongs_orientation.htmlhttps://www.teaguardian.com/Tea_Varieties/oolong_phx_classic.htmlhttps://www.teaguardian.com/Tea_Varieties/oolong_wuyi_shuixian.html
Actually Leo has written quite a bit already about the phoenix oolongs and the Wuyi oolongs. Please consider the articles above, which have quite a bit of information on the matter. From my own (limited) experiences, phoenix oolongs tend to be light, complex, and refined. Wuyi oolongs tend to have a warmer, darker, and simpler flavor. The phoenix oolongs are the older and more traditional style, I believe.
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That has been a lot of reading, but I had no idea that there are so many things that I misunderstood and did not know, and the best part was that it was so interesting to read after I determined to read the first article.
I am truly a fan now.BTW, this is a great writing about Fenghuang Dancong too: -
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