Da Dan Oolong Tea

Da Dan 大旦, or "Big Leaf Huang Dan 大叶黄旦,” stands as a unique and high-quality tea tree variety within the Minnan Oolong 闽南乌龙 family. Its name, translating to "Big Leaf Yellow Dawn," is derived from the slightly yellow hue of its leaves, reminiscent of Huang Dan (also known as Golden Osmanthus 黄金桂, one of Anxi's six famous teas).

This particular Da Dan hails from the wild tea gardens of Fengshan Jian 凤山尖 in Anxi County 安溪县, situated at an elevation of approximately 800 meters. The mountain terroir provides excellent ventilation and abundant sunshine, allowing the tea trees to flourish under a semi-natural farming approach. This pristine and ecologically stable environment yields tea leaves with a rich fragrance and a sweet, mellow taste, embodying the distinct character of high-mountain teas and its unique regionality. It is a true gem of Minnan Oolong, showcasing traditional craftsmanship, a singular aroma, and the captivating essence of its high-altitude origins.

The tea is meticulously hand-picked in the spring, selecting only the tender buds. It undergoes the traditional Oolong tea processing, featuring a deep fermentation and a gentle charcoal roasting. The resulting dry tea leaves are tightly rolled, exhibiting the classic "dragonfly head and frog leg" appearance. The stems, a mix of reddish-brown hues and varying lengths, contribute to its pure and authentic dry aroma. Upon brewing, the tea unveils a clear and prominent fragrance, dominated by the high-flying and persistent notes of gardenia that infuse the tea liquor. The brew itself boasts a translucent, bright color. The first sip reveals a smooth and gentle texture, with a sweet flavor carrying a subtle hint of bitterness that quickly transforms into a lingering sweet aftertaste (Hui Gan) and stimulates saliva production. The overall mouthfeel is bright and clean, with a delightful sweetness reminiscent of "rock sugar and pear stew"—a natural flavor profile bestowed by the unique terroir of Fengshan Jian.

This tea is known for its remarkable endurance, lending itself to multiple infusions. It is recommended to employ quick steeping and pouring to fully appreciate its layered aroma and complex taste profile.

Traditional Gongfu Style


Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:20. Brew with water at 100°C (212°F). For each infusion, pour the water from a fixed height directly onto the leaves to enhance aroma and flavor release. Immediately pour out the tea liquor after adding water—do not let it steep. Begin tasting from the first infusion. Starting from the fifth infusion, gradually increase the steeping time with each subsequent brew if needed. Pour the tea liquor completely out after each brew. Bottled water is recommended to ensure the delicate flavors.



Cold Brew

Use a 1:100 tea-to-water ratio. Add tea and cold or room-temperature water to a container, seal it, and refrigerate for 4–6 hours. The leaves will slowly unfurl, and the tea will be clear with a light aroma. Avoid hot water to preserve the tea’s nutrients and flavor.