From 2013 to 2026, TeeMaa has travelled a thirteen-year journey.
To mark our thirteenth anniversary, we have selected thirteen Phoenix Dancong teas, each packed in a 4-gram portion.
The number thirteen reflects the thirteen years we have spent learning about tea, visiting producing regions, meeting tea makers, and sharing tea with our customers and friends.
The teas in this set come from different mountain areas and elevations. Their tree ages range from around 30 to 75 years, and their roasting styles include both electric-oven roasting and traditional charcoal roasting.
The set includes two versions of Ya Shi Xiang with different roasting profiles as the only variable, creating a rare opportunity for direct comparison: when the tea trees, growing area, and aroma type remain the same, how do the number and duration of roasting rounds transform the final cup?
And a third version of Ya Shi Xiang with different age trees and different growing environment. This offers another interesting comparison with more variables expressing the same cultivar of tea tree.
This set is not intended as a ranking. It is a small collection through which to explore the diversity of Phoenix Dancong.
Why Dancong?
Dancong has long been one of Peng and Xinyuan’s favourite types of tea.
Its fragrance is often the first thing people notice. Depending on the tea, the aroma may suggest flowers, ripe fruit, honey, herbs, nuts, spices, or mountain vegetation. Yet aroma is only one part of what makes Dancong so compelling.
The character of each tea is shaped by the tea-tree lineage, mountain environment, elevation, tree age, harvesting season, oxidation, and roasting. Some teas are bright and floral, while others are deeper, warmer, and more structured.
A well-made Dancong also changes noticeably over the course of a brewing session. The first infusions may be highly aromatic, while later infusions reveal texture, sweetness, mineral character, and a longer finish.
This combination of fragrance, structure, and transformation is what continues to draw us back to Dancong.
About Phoenix Dancong
Phoenix Dancong is an oolong tea produced mainly in the Phoenix Mountain region of Chaozhou, in eastern Guangdong, China.
Traditionally, outstanding individual tea trees were selected from the Phoenix Shui Xian tea population. Their leaves were harvested and processed separately, preserving the particular character of each tree or lineage.
Over time, many Dancong teas came to be named after their natural aromatic qualities, their mother trees, their growing locations, or their specific lineages.
Names such as Yelai Xiang, Xingren Xiang, Milan Xiang, Zhilan Xiang, and Jianghua Xiang refer to aromatic impressions associated with the tea. These fragrances are not added. They develop naturally through the combination of the tea plant, its growing environment, and the processing of the leaves.
The Phoenix Mountain area contains many different elevations, slopes, soils, and microclimates. These local differences, together with careful oxidation and roasting, give Dancong its unusually broad range of styles.
About the Tea Makers
The artisans behind our thirteen Dancong teas are Mr. Ke Jiyong and his wife, Ms. You Yinzhu. Both were born and raised in the Phoenix Mountain area, at the heart of the Phoenix Dancong region, and come from families who have grown and made tea for generations.
For more than twenty-five years, their dedication to Dancong tea has remained constant. They have a deep respect for traditional methods, while also being willing to experiment and refine their work. Open-minded and attentive, they listen closely to the experiences of tea drinkers and allow these conversations to shape how their teas continue to develop.
Their work brings together long-standing knowledge, careful craftsmanship, and a genuine curiosity about how Dancong tea can continue to evolve.
Brewing Suggestions
Each packet contains 4 grams of tea and is intended for one complete brewing session.
For gongfu-style brewing, we recommend using a gaiwan or small teapot made of porcelain, glass, or Yixing clay. A tea-to-water ratio of approximately 1:15 works well.
🍃 Tea: 4 g
🍃 Water temperature: 100°C
🍃 First to third infusions: 3–5 seconds
🍃 Later infusions: around 10 seconds, gradually increasing as needed
Before brewing, warm the vessel with hot water and pour the water away. Add the tea leaves to the warmed vessel and take a moment to enjoy their fragrance before adding water.
Dancong releases its flavour quickly, especially during the first few infusions. Avoid steeping it for too long, as an overly concentrated brew can mask its more delicate fragrance and sweetness.
While tasting, notice the aroma of the dry leaves in the warmed vessel, the fragrance under the lid, the texture of the tea liquor, the returning sweetness, and the aroma left in the empty cup.
When comparing two teas, use the same amount of tea, vessel, water temperature, and infusion time.
The Thirteen Teas
1. Wudong Yelai Xiang
乌岽夜来香
Tea-tree age: approximately 30 years
Elevation: approximately 850 m
Roasting: two rounds of electric-oven roasting, approximately 32 hours in total
Yelai Xiang is named after the night-blooming jasmine flower. The name suggests a quiet, refined floral fragrance rather than a heavy perfume.
This tea combines relatively high-elevation material with a medium electric-roasting profile. Look for clarity in the aroma, a clean texture, and how the floral character develops through successive infusions.
2. Jasmine Aroma Dancong
茉莉香单丛
Tea-tree age: approximately 30 years
Elevation: approximately 650 m
Roasting: three rounds; the first in an electric oven, followed by two rounds of charcoal roasting
The aroma of this tea is associated with jasmine flowers.
Its first electric-roasting round is followed by two rounds of charcoal roasting. This combination can bring together a clear floral fragrance with a warmer, more settled character.
3. Ya Shi Xiang (“Duck Shit Fragrance) v1
鸭屎香
Tea-tree age: approximately 30 years
Elevation: approximately 680 m
Roasting: one round of electric-oven roasting, approximately 16 hours
This is the more lightly roasted of the two Ya Shi Xiang teas in the set.
Its shorter roasting time may allow the brighter and more lifted side of the tea to remain especially noticeable. Look for freshness, floral fragrance, and a lighter structure in the tea liquor.
4. Ya Shi Xiang (“Duck Shit Fragrance) v2
鸭屎香
Tea-tree age: approximately 30 years
Elevation: approximately 680 m
Roasting: two rounds of electric-oven roasting, approximately 30 hours in total
This tea comes from material with the same stated tree age and elevation as the previous Ya Shi Xiang, but it has undergone a second roasting round.
Brewing the two versions side by side makes it easier to notice how additional roasting can affect the fragrance, sweetness, body, and stability of the tea.
5. Yahou Baxian (Yahou “Eight Immortals”)
垭后八仙
Tea-tree age: approximately 35 years
Elevation: approximately 800 m
Roasting: three rounds; the first and second in an electric oven, followed by one round of charcoal roasting
Baxian is a recognised Dancong lineage, while Yahou refers to its growing location.
The tea undergoes two electric-roasting rounds before a final charcoal roast. This produces a style that sits between a purely electric-roasted tea and a more heavily charcoal-roasted one.
Pay attention to the balance between floral fragrance, roast character, and texture.
6. Danhu Ao Fu Hou
丹湖凹富后
Tea-tree age: approximately 40 years
Elevation: approximately 850 m
Roasting: 3 roasting rounds: 1st round in an electric oven; 2nd and 3rd rounds charcoal-roasted
The name of this tea refers to its growing area and tea-tree lineage. It’s a lesser known Dancong cultivar.
7. Wudong Xingren Xiang (Wudong “Almond Fragrance”)
乌岽杏仁香
Tea-tree age: approximately 40 years
Elevation: approximately 850 m
Roasting: three rounds of electric-oven roasting, approximately 42 hours in total
Xingren Xiang means Almond Aroma. The name describes a natural aromatic association rather than an added flavour.
8. Charcoal-Roasted Huangzhi Xiang (“Gardenia Fragrance”)
炭焙黄枝香
Tea-tree age: approximately 40 years
Elevation: approximately 780 m
Roasting: three rounds; the first in an electric oven, followed by two rounds of charcoal roasting
Huangzhi Xiang is one of the recognised aroma types of Phoenix Dancong.
Here, two rounds of charcoal roasting follow the initial electric roast. The result may be less immediately floral than a lightly roasted tea, but often more substantial in body and longer in finish.
Notice how the roasting integrates with the fragrance rather than sitting separately on top of it.
9. Wudong Old-Bush Milan Xiang (“Honey Orchid Aroma”)
乌岽老丛蜜兰香
Tea-tree age: approximately 40 years
Elevation: approximately 750 m
Roasting: three rounds; the first in an electric oven, followed by two rounds of charcoal roasting
Milan Xiang, or Honey Orchid Aroma, is one of the best-known Dancong aroma types.
It is often associated with floral fragrance, ripe fruit, and honey-like sweetness. This version is also described as old bush and has undergone two rounds of charcoal roasting.
Look beyond the aroma and pay attention to the depth of the liquor and how long the flavour remains after swallowing.
10. Wudong Premium Ya Shi Xiang (“Duck Shit Fragrance”)
乌岽特级鸭屎
Tea-tree age: approximately 45 years
Elevation: approximately 980 m
Roasting: three rounds of electric-oven roasting, approximately 45 hours in total
This is the highest-elevation Ya Shi Xiang in the set and has the longest roasting time of the three versions.
Taste it after the two younger Ya Shi Xiang teas and compare their fragrance, body, sweetness, and endurance.
This version may show a more concentrated and structured expression, shaped by older trees, higher elevation, and extended roasting.
11. Charcoal-Roasted Jianghua Xiang (“Ginger Lily Aroma”)
炭焙姜花香
Tea-tree age: approximately 45 years
Elevation: approximately 750 m
Roasting: three rounds; the first in an electric oven, followed by two rounds of charcoal roasting
Jianghua Xiang means Ginger Lily Aroma.
The tea may show a bright white-floral fragrance. Two rounds of charcoal roasting give it a warmer and more grounded background.
12. Wudong Zhilan Xiang (Wudong “Iris & Orchid Fragrance”)
乌岽芝兰香
Tea-tree age: approximately 60 years
Elevation: approximately 1,000 m
Roasting: two rounds of electric-oven roasting, approximately 32 hours in total
This is the highest-elevation tea in the set and comes from the second-oldest trees.
Zhilan Xiang refers to an orchid-like aroma. The tea shares the same roasting profile as Wudong Yelai Xiang, but its trees are older and grow at a higher elevation.
13. Anjiao Huami Xiang (Anjiao “Flower Honey Fragrance”)
庵角花蜜香
Tea-tree age: approximately 75 years
Elevation: approximately 800 m
Roasting: three rounds; the first in an electric oven, followed by two rounds of charcoal roasting
This tea comes from the oldest trees in the set.
Its name refers to floral and honeyed aromatic qualities, while the repeated charcoal roasting gives it a deeper and more settled character.
It is a lovely tea with which to finish the set. Brew the first infusions quickly, then gradually extend the steeping time and observe how the tea shifts from fragrance towards texture and a lasting finish.Thirteen Teas for Thirteen Years
There is no single correct order in which to drink this set.
You may begin with the younger trees and move towards the oldest. You may compare the three Ya Shi Xiang teas, or focus on the differences between electric-oven and charcoal roasting.
Each approach brings out a different aspect of Dancong.
For thirteen years, tea has connected TeeMaa with growers, makers, customers, friends, and places far beyond our shop. Much has changed during that time, but our wish to brew, taste, learn, and share tea remains the same.
We hope these thirteen teas offer a small glimpse into TeeMaa’s first thirteen years.
