DanHu High Mountain Old Bush Ao Fu Hou
DanHu High Mountain Old Bush Ao Fu Hou
丹湖村高山老丛凹富后
This tea, Ao Fu Hou(凹富后) FengHuang Dancong(Phoenix Single Bush), comes from Fengxi Danhu Village(凤西丹湖村) in FengHuang Town(凤凰镇), at an altitude of over 700 meters.
Its mother tree, over 200 years old, grows behind a depression in the mountains here. Because of this unique growing position, it was named "Aofu Hou(凹堀后)," and later it generated names like "Tafu Hou(塌富后”)," "Tofu Hou(托富后)," "Tahou Gou(塌堀垢)," and "Aofu Hou(凹富后)," all originating from the Chaozhou(潮州) dialect.
Aofu Hou(凹富后) is a famous and aged bush among the FengHuang Dancong. It naturally possesses the fragrance of yellow gardenia flowers, called Huang Zhi Xiang(黄栀香, yellow gardenia aroma), which over time was mispronounced to become Huang Zhi Xiang(黄枝香, yellow branch aroma).
Tea lovers refer to Aofu Hou as "First Love."
Why? Mainly for three reasons. The first is, of course, its sweet gardenia fragrance. Additionally, its tea soup is known for its "sweetness," being very sweet at the entrance with a strong returning sweetness. The contrast between bitterness and sweetness makes the sweetness more pronounced.
The most important reason is that Aofu Hou’s leaves mature from tender to mature faster than others. Its best picking season is particularly short; once approaching maturity, picking must begin, with only a few short days, and it's easy to miss if not careful. This is also why Aofu Hou cannot be excessively grafted and propagated—no matter how many trees or how many leaves, it's too much for people to handle. This is also unique among FengHuang Dancong. The rarity and value of Aofu Hou come from this.
Sweet, bitter, fleeting—doesn't that precisely capture the feeling of first love?
This tea's dry leaves are tightly coiled and thin, grayish-brown with luster, and carry gardenia fragrance.
The tea soup is golden and translucent, with gardenia fragrance, a clear and high aroma, smooth and sweet entrance, and a stable, clean high-end sweetness that is sweet but not cloying, very comfortable in the mouth, with a strong returning sweetness and rich layers.
At the same time, this Aofu Hou has a good endurance for brewing, retaining floral fragrance and sweetness after 15 steeps.
Why Choose "High Mountain Old Bush" Tea?
The main component of tea polyphenols is catechins, which are also the primary contributors to bitterness. However, oxidized tea polyphenols can combine with caffeine to form complexes that impart a fresh and pleasant flavor. Thus, good Dan Cong teas often have high tea polyphenol content but relatively low catechin levels. This is the hallmark of teas grown in high mountain old bush environments. High mountain Dan Cong teas are characterized by high fragrance, strong durability in brewing, and intense sweetness in the aftertaste without bitterness. These characteristics are commonly described by Chaozhou tea enthusiasts as "mountain charm(山韵)."
Another feature of high mountain teas is their excellent growing environment, leading to predominantly aged tea trees. As a result, high mountain teas are often also old bush teas, which exhibit both "mountain charm" and "bush flavor." The so-called "bush flavor" is naturally tied to the age of the tea trees. The age of the tea tree, often referred to as the "bush age," indicates its lifespan. In the FengHuang tea region, tea trees aged 50 years or even up to 100 years are classified as "old bush." Tea connoisseurs often evaluate old bush teas based on their unique "bush flavor(丛味)."
What exactly is "bush flavor"? Opinions among tea connoisseurs may vary. Some say it's due to the moss growing on the old trees, imparting a subtle mossy note. Others attribute it to the woody character derived from the tea's age and woodiness of the old bush itself.
In my opinion, the root cause lies in the fact that older tea trees generally develop deeper and more extensive root systems, allowing them to access and absorb more nutrients. Moreover, as tea trees age, their trunks become thicker and can store a greater amount of nutrients, which in turn contributes to producing better-flavored tea leaves.
Storage
Storage
After Phoenix Dancong tea is produced, we judge when it can be consumed based on the degree of roasting. Lightly roasted Dancong tea can be generally consumed after being stored for 3-5 days to allow the fire to dissipate. On the contrary, heavily roasted tea requires a longer time for the fire to subside, usually at least about a week.
Classification by Degree of Roasting:
Light-Fragrance Type
Refers generally to lightly roasted tea. The aroma is typically excellent within three months, and if stored properly, it remains outstanding for 2-3 years. Examples include Xuepian tea, autumn tea, and lightly roasted spring teas (commonly featuring varieties famous for their strong fragrance like Ya Shi Xiang, Da Wu Ye, Gong Xiang, Ye Lai Xiang, etc.).
Mellow-Fragrance Type
Refers generally to tea leaves roasted with medium heat. This type of tea typically exhibits both a rich aroma and a fresh fragrance, with a pleasant taste that is much loved by tea enthusiasts. With the increased degree of roasting, the aroma and flavor of the tea are brought to perfection, with the best drinking period being within three years. When properly sealed and stored, mellow-fragrance Dancong tea becomes smoother over two years, and its aroma deepens into the tea liquor.
Strong-Fragrance Type
Refers generally to tea leaves roasted with high heat. This type of tea requires a relatively long time for the fire flavor to dissipate, but the tea is suitable for longer storage. The best drinking period is generally between 3-5 years. The main varieties of this roasting style include Shuixian, Baxian, Mi Lan Xiang, Da Wu Ye, and Ao Fu Hou, among others.
Most Dancong teas share a common characteristic: they develop a richer taste over time due to post-fermentation. However, it’s somewhat oversimplified to claim that Dancong tea can be stored indefinitely. This is because after a certain storage period, the tea will begin to exhibit aged flavors. Typically, aged flavors become noticeable after more than five years, which is why we often recommend a storage duration of 3-5 years.
The moisture content of Phoenix Dancong tea after refinement is 3.5%~4.5%, not exceeding 5%, and it does not require refrigeration for storage. When storing at home, it is important to consider four factors: moisture-proofing, light-proofing, avoiding breakage, and odor prevention.
1. Using Sealable Purple Clay or Ceramic Containers
These types of containers, especially purple clay tea canisters, are the most suitable for storing loose Pu'er tea. They can block light, prevent moisture, and the unique breathability of purple clay vessels can assist in the transformation and aging of raw Pu'er tea.
First, clean the purple clay container thoroughly, and once it is dry, you can store loose Pu'er tea in it.
Note that while purple clay containers are excellent at blocking light and preventing moisture, you should still avoid direct sunlight to prevent the container from overheating. Also, due to the micro-porous structure of purple clay, it is essential to prevent the storage environment from containing odors.
2. Using Cardboard Boxes for Storage
Although purple clay containers are ideal for storing loose Pu'er tea, they can be expensive. If you need to store a large amount of tea, cardboard boxes are a viable alternative.
Choose boxes with good thickness and strength. First, place the loose Pu'er tea into clean, food-grade plastic bags or aluminum foil bags, and then place these into the cardboard box for storage.
*Storage Tips:*
Do not place the cardboard box directly on the floor, as it can absorb ground moisture. Ideally, place it on a shelf or inside a cabinet.
Avoid direct sunlight.
Avoid placing the cardboard box in environments with mixed odors, such as kitchens or dining areas.
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I’m absolutely thrilled with this Oolong. It’s got such a warm, nutty flavor—exactly what I’ve been searching for for ages. I can’t recommend it enough.
I'm not sure if this is the fragrance of gardenia; I think it’s more similar to the fragrance of orchids. Especially after brewing it five times, when you smell the leaves closely, there is a very distinct orchid fragrance. The quality of this tea is excellent—I can easily brew it more than 10 times, and the tea liquor remains orange in color. It is also very fragrant and pleasantly sweet.
I previously received a tea sample once, and because the name was very unique, it left a deep impression. This ou fu hou tea is clearly of better quality; even after brewing 10 pots, its fragrance remains strong, with a sweet aftertaste. Drinking it is truly an enjoyable experience.
