Phoenix Dancong Aroma Types

22. 10. 2025

Among all Chinese oolong teas, Phoenix Dancong (凤凰单枞) is celebrated for its extraordinary range of natural aromas, each one arising spontaneously from the leaf itself rather than any scenting or blending. Growers in Chaozhou long ago discovered that every ancient tea bush on Phoenix Mountain carried its own unique fragrance, and over generations they began to name and propagate these lines according to their dominant scent. Each reflects subtle differences in cultivar, terroir, and craft: some bright and floral, others warm and spicy or fruit-sweet. This aroma-type system has become the soul of Phoenix Dancong appreciation, turning every cup into a dialogue between the tea maker, the mountain, and the flowers of imagination.

The Ten Classic Aroma Types (十大香型) are:

Gardenia Fragrance (黄枝香 / 黄栀花香)
Orchid Fragrance (芝兰花香)
Magnolia Fragrance (玉兰花香)
Honey Orchid Fragrance (蜜兰花香)
Almond Fragrance (杏仁香)
Ginger Flower Fragrance (姜花香)
Cinnamon Fragrance (肉桂香)
Osmanthus Fragrance (桂花香)
Tuberose or Night-Blooming Jasmine Fragrance (夜来香)
Jasmine Fragrance (茉莉花香)

In addition, there are several less common aroma types (其他香型), including:

Orange Blossom (橙花香)
Bayberry (杨梅香)
Bitter Dancong (苦种单枞)
Yellow Tea Fragrance (黄茶香)
Other minor aromatic lines and hybrids

Among all classification approaches, the aroma-type system is considered the most practical and widely accepted for modern Phoenix Dancong evaluation, because fragrance is the tea’s most distinctive and celebrated feature.

1 · Gardenia Fragrance Type (黄枝香型 / 黄栀花香型)

(1) Wudong Songzhong (乌岽宋种)

Also known as Song Variety No. 1, this is the oldest surviving tea tree in the Phoenix area.
It was selected from the natural hybrid descendants of the Shuixian population on Wudong Mountain (乌岽山, ≈ 1150 m).
Local tradition says that during the late Southern Song dynasty a villager named Li propagated it; the lineage has endured for about 600 years.

It was once called “Tuan Shuye” (团树叶), “Dayexiang” (大叶香), “Yanshangzhen” (岩上珍), and “Dongfang Hong” (东方红); in 1980 it was officially named Songzhong Dancong.

Quality features:
Tightly-rolled, robust, plump leaves; yellow-brown “eel-skin” color with a glossy sheen.
Liquor golden; aroma thick and lasting, pure natural floral note; taste mellow and sweet with powerful returning sweetness (回甘).
A rich, aged-tree charm and outstanding durability through many infusions.

(2) Haidi Laozhen (海底捞针)

Also called Shuilu Zhong (“Waterway Variety”), a vegetatively propagated medium-bud, large-leaf semi-arboreal tea.
Its mother bush was selected from natural hybrids of the Phoenix Shuixian group.
Because even a tiny amount added to an oolong blend gives off a striking, needle-sharp fragrance, people compared it to “fishing a needle from the sea.”
It grows beside mountain streams—hence the nickname “Water Path Tea.”

It was once served at the 10th anniversary celebration of the Shantou Special Economic Zone, earning praise from visiting central leaders.

Quality features:
Large, straight grey-brown leaves; aroma pure, high-pitched, with obvious gardenia scent; liquor orange-yellow, flavor distinctive and elegant.

(3) Laoxianweng (老仙翁)

A sexually propagated small-tree, late-sprouting variety selected from Shuixian hybrids on Wudong Mountain (≈ 1150 m).
Because of its great age—around 400 years—and fragrance comparable to the famous Baxian Dancong, it was named “Old Immortal.”
Cuttings and grafted descendants are now cultivated on Wudong’s upper slopes.

Quality features:
Tight, slender strips, dark glossy brown color; aroma pure and penetrating; liquor golden; taste rich yet refreshing.

(4) Coarse Gardenia Fragrance (粗香黄枝香)

A clonal descendant of old Shuixian trees.
Named for its strong, easily extracted gardenia-like aroma, suitable for producing intensely fragrant teas.
The mother tree died decades ago; existing stock continues by vegetative propagation.
Representative trees grow at about 500 m elevation, aged 50 years +.

Quality features:
Compact straight leaves, light yellow-brown and glossy; high, long-lasting aroma with rich gardenia note; liquor bright golden; taste sweet and mellow.

2 · Orchid Fragrance Type (芝兰花香型)

(1) Baxian Guohai (八仙过海)

One of the most famous old-tree (老枞) Dancong teas.
Over a century ago, eight surviving cuttings from a mother plant rooted successfully—hence the name “Eight Immortals Crossing the Sea.”
Each grew in a different location, all showing superb quality.

Quality features:
Large, straight, tight leaves; visible midribs; dark brown glossy color.
Fragrance high and rich with distinct orchid (zhilan) tone; liquor bright golden; flavor mellow, sweet, and long-lasting.

(2) Songzhong Zhilan Xiang (宋种芝兰香)

An old-tree tea from the Song lineage, more than 400 years old, growing on Wudong Mountain at ≈ 1200 m.
It is the most productive among ancient Dancong trees, hence the title “Song Variety.”

Quality features:
Slim, tight strips; grey-brown luster; fragrance clear and orchid-like; liquor golden; taste full and mellow with evident aged-tree charm and excellent endurance.

(3) Xiongdi Cha (兄弟茶)

Another old-tree Dancong, about 200 years old, from Wudong Mountain (≈ 1050 m).
Named “Brother Tea” because two original trees grew side by side.

Quality features:
Compact, straight yellow-brown leaves with oily gloss; refined orchid fragrance; liquor orange-yellow; taste sweet, refreshing, with unique lingering charm.

(4) Wuye Zhilan (乌叶芝兰)

Named for its dark-green tender leaves and orchid-like aroma.
An old-tree Shuixian descendant about 400 years old, grown at ≈ 1006 m.

Quality features:
Small, fine, tightly-rolled black-brown leaves; sharp, high orchid fragrance; liquor golden bright; strong aged-tree sweetness and depth.

3 · Magnolia Fragrance Type (玉兰花香型)

(1) Jin Yulan (金玉兰)

An old-tree tea (≈ 100 years old) named for its magnolia-like aroma.
Grown at ≈ 720 m, with a few clonal descendants.

Quality features:
Tightly-rolled, long strips; grey-brown gloss; clean magnolia fragrance; liquor bright orange-yellow; taste mellow and persistent.

(2) Zimao Yulan (字茅玉兰)

About 300 years old, cultivated around 650 m elevation.

Quality features:
Fine, straight yellow-brown glossy strips; fragrance lofty and enduring; liquor golden bright; flavor thick and smooth.

(3) Niangzi San (娘仔伞)

Named “Lady’s Umbrella” because its crown spreads wide and flat like a parasol.
Nearly 100 years old, growing at ≈ 1100 m.

Quality features:
Curved grey-brown leaves with gentle luster; clean magnolia fragrance; liquor golden bright; taste sweet and mellow.

4 · Honey Orchid Fragrance Type (蜜兰花香型)

(1) Xiang Fanshu (香番薯)

One of the most famous old Dancong trees, over 600 years old, located on Wudong Mountain (≈ 1150 m).
Named for its natural honey sweetness and baked-sweet-potato aroma.

Quality features:
Compact, glossy grey-brown strips; high, lasting fragrance; liquor orange-yellow and bright; strong honeyed flavor, thick body, pronounced aged-tree charm and strong returning sweetness.

(2) Da’an Milan (大庵蜜兰)

About 200 years old, grown at ≈ 950 m.

Quality features:
Tight yellow-brown strips with gloss; clean, high aroma; liquor orange-yellow bright; rich honey-orchid fragrance; smooth, long aftertaste.

(3) Shitou Milan (狮头蜜兰)

“Lion’s Head Honey Orchid,” 300 years old, grown around 1000 m elevation.

Quality features:
Tight heavy strips, light yellow-brown and glossy; aroma high and pure; liquor golden; thick honey fragrance; obvious old-tree charm; durable in repeated brews.

5 · Almond Fragrance Type (杏仁香型)

(1) Ju Duozi (锯剁仔)

A clonal line named for its saw-toothed leaf edges.
Originating from Shuixian old trees on Wudong Mountain (≈ 1000 m), ≈ 38 years old.

Quality features:
Tight, fine, uniform strips; dark glossy brown; aroma fairly high with clear almond scent; liquor golden bright; sweet taste with strong returning sweetness.

(2) Jinpeng Xingren Xiang (金鹏杏仁香)

An old-tree tea (≈ 200 years) from ≈ 650 m, named for its almond-like aroma.

Quality features:
Tight grey-brown glossy strips; high fragrance; obvious almond note; unique charm.

(3) Da Wuye (大乌叶)

A clonal derivative of old Shuixian trees; name means “Large Dark Leaf.”
Grown at ≈ 670 m, ≈ 23 years old.

Quality features:
Tight, straight, sturdy grey-brown glossy leaves; rich, long-lasting fragrance; liquor orange-yellow; taste sweet and mellow.

6 · Ginger Flower Fragrance Type (姜花香型)

(1) Jianghua Xiang (姜花香)

One of the most famous and expensive Dancong teas today.
An old-tree variety (> 200 years old) growing at ≈ 900 m.
Named for its ginger-blossom aroma, with faint spicy sweetness on the palate.

Quality features:
Tight, slender strips; light yellow-brown gloss; fragrance high and lasting; subtle spice beneath sweetness; liquor golden bright; taste fresh and lively, with unique sub-lingual resonance; very durable in infusion.

(2) Jiangmu Xiang (姜母香)

Also an old-tree type (≈ 100 years old, ≈ 1000 m).
Aroma combines light ginger warmth and floral tone.

Quality features:
Long, tight dark-brown strips with sheen; high natural floral fragrance; clear ginger note; liquor golden bright; excellent durability.

(3) Tongtian Xiang (通天香)

Another old-tree tea (≈ 300 years old, ≈ 1000 m).
Named “Fragrance Reaching the Heavens” because its intense scent fills the entire room when brewed.

Quality features:
Tight straight strips, eel-skin color, glossy; fragrance high and penetrating; clear natural ginger-flower aroma; liquor golden bright; taste sweet and refreshing.

7 · Cinnamon Fragrance Type (肉桂香型)

(1) Rougui Xiang (肉桂香)

A clonal line from old Shuixian trees in the Fengxi tea garden.
The original mother tree died; the variety continues through cuttings.

Quality features:
Tight, slender, reddish-brown glossy strips; aroma refined with evident cinnamon note; liquor golden bright; taste mellow and pleasant.

(2) Shanqieye Rougui Xiang (山茄叶肉桂香)

An old-tree variety (≈ 160 years, ≈ 960 m).
Named for its eggplant-shaped leaves and cinnamon-like fragrance.

Quality features:
Compact dark-brown glossy strips; clean, high aroma; pronounced cinnamon scent; liquor golden; sweet mellow taste.

(3) Qixing Rougui Xiang (七星肉桂香)

A century-old old-tree cultivar from ≈ 890 m, named for its seven bright “stars” of aroma reminiscent of cinnamon.

Quality features:
Tight, glossy black-brown strips; fragrance high, cinnamon clear; liquor golden bright; taste mellow and refreshing.

8 · Osmanthus Fragrance Type (桂花香型)

(1) Qunti Dancong (群体单枞)

A clonal line from Shuixian old trees.
Named for its natural osmanthus-like fragrance; valued for elegance and widely planted in Phoenix.

Quality features:
Straight, glossy strips with eel-skin hue; strong osmanthus aroma; liquor golden bright; taste sweet, with unique mountain charm.

(2) Wudong Guìhuā (乌岽桂花)

An old-tree tea (≈ 120 years, ≈ 990 m).
Grown on Wudong Mountain; famous for its osmanthus scent.

Quality features:
Tight yellow-brown glossy strips; fragrance high and sharp; clear osmanthus note; liquor golden bright; rich aged-tree resonance.

(3) Jin Guìhuā (金桂花)

A newer clone, not an ancient tree.
Leaves golden-tinted, aroma distinctly osmanthus-sweet; derived from Baiye Milan lineage.

Quality features:
Tight eel-colored glossy leaves; aroma pure and high; clear osmanthus note; liquor golden bright; taste mellow and refreshing.

9 · Tuberose / Night-Blooming Jasmine Fragrance Type (夜来香型)

(1) Yelaixiang (夜来香)

An old-tree tea (≈ 300 years old, ≈ 1100 m on Wudong Mountain).*

Quality features:
Long tight light-brown glossy leaves; strong night-flower fragrance; liquor golden bright; taste sweet, smooth, with distinctive charm.

(2) Liziping Yelaixiang (李仔坪夜来香)

Another old-tree tea (≈ 200 years, ≈ 1100 m*).

Quality features:
Tight yellow-brown glossy strips; high aroma; clear night-flower note; liquor golden bright; sweet mellow taste; long aftertaste.

(3) Yehe (夜合)

An old-tree tea (≈ 130 years, ≈ 1100 m*), named for its fragrance similar to night-blooming jasmine (夜合花).

Quality features:
Tight grey-brown glossy leaves; strong jasmine-like scent; liquor golden bright; taste sweet and mellow.

10 · Jasmine Fragrance Type (茉莉花香型)

(1) Molixiang (茉莉香)

An old-tree cultivar (≈ 160 years, ≈ 810 m in Fengxi tea garden*).
Named for its natural jasmine fragrance.

Quality features:
Tightly curled long dark-brown glossy leaves; aroma rich and obvious; liquor golden bright; taste sweet and smooth.

(2) Zhuliu Molixiang (竹溜茉莉香)

A new-generation clone, descended from old Shuixian stock, grown around 600 m.
Named for its pure, natural jasmine scent.

Quality features:
Compact dark-brown glossy strips; high, sharp aroma; distinct jasmine note; liquor golden bright; elegant lingering charm.

11 · Other Fragrance Types (其它香型)

(1) Orange Blossom Fragrance (橙花香)

A sexually propagated medium-leaf, medium-bud small-tree variety selected from the natural Shuixian population.
Named for the natural orange-blossom aroma released when brewed.
Grown around 800 m, trees about 150 years old; limited clonal plantings now exist.

Quality features:
Tight straight dark-brown glossy strips; liquor orange-yellow bright; aroma high and fresh; taste sweet and brisk.

(2) Bayberry Fragrance (杨梅香)

An old-tree tea (≈ 150 years, ≈ 750 m*).
Named for its fruit-like bayberry aroma in the cup.

Quality features:
Tight dark-brown glossy strips; fragrance high and persistent; clear bayberry note; liquor golden bright; distinctive charm.

(3) Bitter Dancong (苦种单枞)

An old-tree variety (≈ 400 years, ≈ 1100 m on Wudong Mountain*).
Named for its liquor’s slightly bitter taste that quickly turns sweet.

Quality features:
Long tight black-brown glossy strips; subdued aroma; liquor yellow-green; taste bitter-sweet with strong after-sweetness.

(4) Yellow-Tea Fragrance (黄茶香)

An old-tree type (≈ 600 years, ≈ 1100 m*).
Named for its yellow-tea-like fragrance.

Quality features:
Straight grey-brown glossy leaves; high aroma; liquor golden bright; obvious old-tree charm; sweet and refreshing taste; strong returning sweetness.

Each aroma type of Phoenix Dancong is more than a label — it is a living memory of a single tree, a family’s care, and the mountain’s whisper carried through time. Together they form a fragrant archive of Chaozhou’s landscape and craftsmanship, proof that nature’s diversity can be captured not in color or form, but in scent and taste. Whether one prefers the soft sweetness of Honey Orchid, the noble purity of Magnolia, or the quiet spice of Ginger Flower, every Dancong speaks in its own voice. To explore them is to walk through a blooming garden in mist, where no two flowers are alike — and where each cup reminds us that fragrance is the language of the mountain itself.