Ji Long Kang Dan Cong, AAA, 2026

An exquisite, heavily oxidized oolong crafted from tea leaves grown in the volcanic soils of the Fenghuang mountain range. The name of this cultivar, "Chicken Pen", is derived from the distinctive shape of the original mother tree, whose crown resembles a woven bamboo basket used for keeping poultry. According to another interpretation, the name alludes to an idiom evoking the "aroma of the domestic hearth."

The dry leaves offer a restrained, refined fragrance with notes of orchid, gardenia, and pomelo. Upon rinsing, the aroma intensifies, becoming increasingly soft and ethereal as the tea session unfolds.

The infusion is clear and transparent, possessing a pearlescent golden hue and a harmonious, rich, and full-bodied flavor. One can detect notes of creamy ice cream, wild strawberries, lingonberry preserves, and ripe grapes, all set against a backdrop of floral sweetness. The tea has an oily, smooth texture, characterized by a sophisticated astringency and a lingering, "returning" sweetness.

This is an exquisite, aromatic tea with a potent effect. It invites a deep, meditative, and contemplative state—gently invigorating the spirit, clarifying the mind, and relaxing the body while maintaining a sharp, steady focus.

How to brew

Steaming

• Teaware: clay or ceramic teapot, gaiwan
• Water: 85-90°С
• Ratio of dry tea leaves: 4-5 g per 100 ml of water

Brew in short infusions of 3-5 seconds, gradually increasing the time by 5-8 seconds.