Song Zhong traces its origins back to the waning days of the Southern Song Dynasty. Locals on Phoenix Mountain tell of the last Song Emperor’s flight from the invading Mongols. Tired and thirsty, the emperor was restored with tea brewed from the leaves of a Phoenix Mountain oolong.
Today, Song Zhong refers to the highest quality varietals of Phoenix Oolongs, propagated from the original trees first harvested on the Phoenix Mountain range. Our Song Zhong comes from an old grove 1000 meters above sea level on Wudong Mountain. Its leaves were hand-gathered from that grove in late April, 2011.
Crafted in traditional style, this is a “Nong Xiang” Phoenix Oolong, meaning the leaves are mid-oxidized to 30% before receiving several light charcoal roasts. The dry leaves carry a hint of cantaloupe and honeydew, lychee and brown sugar. Initial mouth feel is smooth and elegant, with a clarity that sets the stage for a heady mid-palate release of flowers, lychee fruit, honey and Eiswein. A remarkably long finish soon follows, anchoring these flavors long after the tea is gone.
BREWING GUIDE
Infuser Cup
Water Temp 205 ° F
Steep Time 2 min
Tea Bowl
Water Temp 200 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 205 ° F
Steep Time 1 min
Teapot (12 oz.)
Water Temp 205 ° F
Steep Time 2 min
Phoenix Oolongs are complex and delicious teas, but are exceptionally difficult to brew. There are two approaches, the friendlier path on the brewing guide to the right will result in a tea that is very sweet and floral, with light honey notes. In Chaozhou, however, such a light brew would be considered much too light.
The traditional method of brewing Phoenix Oolongs is to emphasize aftertaste and finish. This means a tea that is initially bitter to the untrained palate, but delivers a finish that is intense and persistent. To brew Song Zhong in the traditional style, begin with 5 grams of tea leaves in a gaiwan or small tea pot. We prefer small paper porcelain tea pots for Phoenixes. Use boiling water to first rinse the tea leaves, then brew for 1 minute. On the second infusion, also steep for 1 minute, adding approximately 10 seconds to subsequent infusions. Brewed this way, the tea would yield more than 10 rounds.
