In the Phoenix Mountains of northern Guangdong, tea cultivation is a tradition dating back hundreds of years. Unlike other tea-growing areas, tea plants are not pruned into bushes or regularly replanted to increase crop yields. Instead, the plants are allowed to grow into full-sized trees, which are typically not considered mature until they are at least 60 years old. Over time, tea farmers in this area have cultivated a range of local tea plant varieties, using cuttings and grafting to preserve and curate specific fragrances from each plant. As a result of these traditional growing methods, Phoenix oolongs are one of the most intense, flavorful, and varied categories of tea in China.

Learn more about the four types of Oolong tea >>

These oolongs are often called dan cong in Chinese, which references the unique growing methods used. As with many other Chinese tea terms, however, translations are often imperfect. Today, with these teas gaining popularity in the international market, there is plenty of disagreement about what makes a “real” dan cong. Though it may seem like every vendor has a different definition, there are three main ways this name can be interpreted.

As drinkers of wine and coffee may already know, the terroir (or provenance) of any given crop has a major impact on flavor. Borrowed from the world of wine, terroir is a French word, which primarily describes the environmental factors of a region. The components of the soil, the altitude, temperature, and levels of precipitation in the growing region can all influence the flavor of the finished product, whether that is wine grapes, coffee beans, or tea leaves.

Terroir also encompasses regionally-specific growing methods, such as traditional harvest dates or standards of plucking and pruning. In the context of black tea, which is now grown on almost every continent, these variables cover considerable range, and produce a huge variety of unique styles. While worldwide production falls outside the scope of our expertise here at Red Blossom, China’s vast borders include several distinct regions that produce unique black tea styles, and offer a snapshot of the ways in which terroir can influence black tea flavor.

The harvest date of a tea is one of the four main components of any tea’s identity, influencing the final flavor profile and often determining the level of quality. In many regions, tea is harvested all year round, but the differences between harvest seasons can be so great as to make a completely different tea. On the other hand, the growing conditions required for many premium teas limit output to just one or two harvests per year.

Regular readers and tea aficionados may know that spring harvested teas are often desirable for their naturally sweet flavors, but not all tea styles prioritize sweetness. Each tea has a unique set of standards for judging quality, and each has a distinct harvest season with ideal conditions for meeting those standards. Here, we’ll offer a quick overview of the teas and characteristics to expect from each harvest season.

Traditional tea farms in China and Taiwan usually occupy land passed down through the generations, along with the skills needed to grow and craft tea. In historic tea producing regions, the farmers often maintain traditional growing methods and craftsmanship as well. Limited by relatively small land area, individual family farms are incentivized to focus on quality instead of quantity, since quality examples of traditional styles from famous regions are highly coveted.

Most independent farmers take great pride in the reputation of their tea and their land, and seek sustainable growing methods that they can continue to pass down to their descendants. This includes finding natural ways to control pests, without using toxic insecticides. Here are a few of the natural methods we’ve seen traditional farmers using to manage pest threats.