Phoenix Mountain Black Tea
Type: Black Tea
Where: Phoenix Mountain, Guangdong Province, China
Liquor: Deep amber / caramel
Aroma: Tangy orange, honey and mango
Flavour profile: Tropical fruits & sweet malt, honey & mango finish
Mouthfeel: Slightly dry
Phoenix Mountain Dan Cong Black Tea
Quite unlike any black tea we’ve had before, and not one we believe you’ll find in the UK. Also a favourite of many of our customers and, if you try it, you’ll see why.
Outlandish tropical notes of mango, pineapple and apricot, rounded and smoothed with the sweetness of a long-lasting mango & honey finish. SO GOOD!
A relatively new tea, with this region being so well known for its oolong production, the producers decided to trial a black tea production method to extract further aroma and flavour. And they cracked it.
It’s not unlike a very good Ya Shi Xiang “Duck Shit” Oolong, which is no surprise, given that this tea is produced from the very same leaves that this so prized of oolongs is produced.
However, the black tea processing intensifies these tropical notes whilst balancing it with deeper, maltier notes of a black tea.
The dry leaves are dark brown / black, twisted into tight, long, slim whole leaves that offer out the fragrance of the flavours within. Sweet tropical notes and honey.
For an absolute treat, hang on to the wet leaves and give them a good old sniff once they’ve cooled. Oh my sweet lord.
This is absolutely beautiful tea. One of my favourites. We really enjoyed it. Highly recommend trying this!
Thanks so much for your lovely review Lorah-Kate. We're so happy you love our Phoenix Black Tea. As we mention, it's one of our favourites (Marc's actual favourite!).
I ordered my monthly top up of breakfast tea, and the kind folks at Batch sent me a free sample of the Phoenix mountain blend. It is very refreshing, subtle and leaves you wanting more... and 1 scoop will last for a few brews. It has now gone on the list of my monthly tea replenishment orders.
Add 2 heaped teaspoons per cup (that’s around 3-4 grams) and pour on 100°C water straight off the boil.
Infuse the tea for around 45 seconds for the first infusion. Re-infuse 2 -3 times, extending the steeping duration each time.
Don’t forget, you can adjust any of the measurements to suit your style!