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Phoenix Lang Cai Oolong | The Hidden Hermit of Guangdong Teas

A bold and rare oolong born in the misty peaks of Phoenix Mountain, Guangdong.

Phoenix Lang Cai (浪菜), literally meaning “tossed greens,” is a traditional and lesser-known style of Chaozhou oolong tea. Crafted at altitudes above 600 meters from heirloom Phoenix Shui Xian tea trees, this tea bridges the flavor spectrum between high-fragrance Dancong and lighter Phoenix Shui Xian.

Tasting Notes
Expect an aromatic profile built on woody base notes, layered with wild honey, moss, and a distinct mineral “rock rhyme” (岩韵). The liquor is bright amber-orange. First sips are sweet and powerful, followed by a long, smooth aftertaste with a hint of wildflower nectar. This is not a delicate tea—it is bold, rustic, and grounding, with a raw mountain energy.

Origin: Phoenix Mountain, Chaozhou, Guangdong, China
Cultivar: Phoenix Shui Xian group cultivar
Elevation: 600–800m
Crafting: Hand-tossed “Lang Qing” + medium charcoal roast
Storage: Best within 36 months in cool, dry conditions

What Makes Lang Cai Special?

In Chaozhou tea-making, “Lang Cai” refers to the traditional process of “Lang Qing”—gently tossing the tea leaves during oxidation to stimulate natural fermentation. This labor-intensive process lasts 8–12 hours and is done entirely by hand, often at night. Lang Cai teas sit between:

• Dancong (highly aromatic, single-bush teas)

• Phoenix Shui Xian (mild, lightly oxidized teas)

Lang Cai retains traditional craft elements—nighttime processing, hand-tossing, and charcoal roasting—all of which deepen its flavor complexity.

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Why You’ll Love This Tea

• If you enjoy teas with character – Lang Cai offers an earthy, grounding experience unlike the floral lightness of other oolongs.

• If you're exploring the Guangdong oolong spectrum – This tea is a must-try, offering a “middle ground” between delicate and robust.

• If you appreciate craft and terroir – Lang Cai reflects the minerals, mists, and time-honored methods of Phoenix Mountain more directly than any other style.

“Dancong is for aroma, Lang Cai is for structure, Shui Xian is for clarity.” – Chaozhou tea saying

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Brewing Recommendations

Traditional Gongfu Style (Recommended):

• Teaware: Gaiwan or small teapot (100–150ml)

• Tea Amount: 5g

• Water Temperature: 95–100°C (203–212°F)

• Rinse: Quick rinse to awaken the leaves

• Infusions: 6–8+ steeps, starting at 10 seconds

This method will bring out the layered aroma and long-lasting finish.

Western-style Brewing:

• Teapot or infuser mug: 2g per 200ml

• Temperature: 95°C / 203°F

• Steep Time: 1-3 minutes

• Suitable for 2–3 infusions

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Who Is It For?

• Intermediate to advanced tea drinkers looking to deepen their understanding of Chinese oolongs

• Dancong lovers who want something more grounded and robust

• Wuyi rock tea fans seeking a Guangdong counterpart with similar mineral complexity

• Explorers of terroir and traditional craft

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