---

▶️ Watch on DTube
▶️ Watch on IPFS

---

Happy Tea Tuesday!

In an effort to explore vlogging more, I created this short video about one of my favorite teas: Phoenix Bird, also known as Dan Cong Honey Orchid.

Phoenix Bird is an oolong tea grown in the Guangdong Province of China near the Phoenix Bird Mountain.

Even though is isn't customary in America to 'take tea' at any time of day, I typically take morning tea at 10am, afternoon tea between 3 - 4pm, and evening tea between 7:30 - 9pm.

That's a lot of tea!

You're right about that. Which is why I am so passionate about bringing tea to my community!

If you're not a fan of watching videos, I've provided all the information you'll need to know about this tea below. I encourage you to give the video a try and to share feedback and questions you may have in the comments below. I'm very new to vlogging and am hoping to make more entertaining videos each time.

---

▶️ Watch on DTube
▶️ Watch on IPFS

---

If you're just in it for the brew guidelines, skip to the bottom for succinct infusion directions!

---

I purchased this Phoenix Bird from Dobra Tea in Asheville, North Carolina USA. They are a very high-quality, reputable, and traditional tea source. The owners travel to tea farms across the globe and source the best leaves grown in the best conditions.

Oolong teas are highly oxidized tea leaves, making for a rich, robust flavor without the tanins or depth of black tea. Phoenix Bird is specifically harvested in Spring and Autumn, dried and oxidized in strong full-sun, then twisted and rolled into the final tea you brew in your cup.

Brewed at 90 degrees centigrade (Celcius), it infuses slightly cooler than your typical oolong, which are steeped between 93 - 96 C, sometimes up to 100 C, depending on the leaves. Phoenix Bird is infused for just two minutes, slightly less than the average oolong tea. For each six ounce cup, one and a half teaspoons is suggested for tea-to-water ratio.

I find that two teaspoons per single serving makes a robust, enjoyable cup and allows me to experience the dynamics of the full flavor profile.

The pot I am using is called a Houhin, a Japanese single-serving teapot without a handle. Traditionally, this tea is used for the highest grade green teas like Gyuokoro or Sencha, as they are brewed at such low temperatures (as low as 60 C) that you wouldn't need to worry about burning your hand.

I happen to be hardcore tough and simply prefer brewing single servings in this pot, regardless of temperature. Meaning I do sometimes get a light burn. 🔥

Once my water reaches 90C, and I am sure of the temperature by the thermometer cap on my kettle, I pour it generously over the leaves, covering them completely while swirling the stream of water to ensure all leaves are coated evenly.

Sometimes, if I'm not paying attention, I'll leave my tea brewing upwards of four minutes. This is okay! The longer a tea sits, the more concentrated it becomes. However, if the concentration of tea to water becomes too skewed, you'll have a bitter, tanic taste to your tea. This is very common with black teas, as they're made with boiling water and short steep times.

I personally believe milk was introduced to tea simply because the people brewing the beverage did a bang-up job and it was nasty.

Properly brewed tea is smooth, exciting, dynamic, and very tasty. And, the flavor profiles are infinite!

Should you find that you oversteeped your tea, add small amounts of hot water and taste until the concentration has smoothed into a drinkable tea to your liking.

Phoenix Bird, when brewed properly, has a sweet, fruity aroma, almost like peaches or apricot, with a warm honey-vanilla finish. Hence the name, Dan Con Honey Orchid!

This is one of two teacup I always use, and they are my cups. No one else in the house uses them out of respect for my ritual, which is to enjoy my tea with two hands from the same vessel each time.

Having your daily cup creates a rhythm in your tea practice. Brew in the same pot, use the same tools, sip from the same vessel, repeat.

You can re-infuse Phoenix Bird up to five times, and each time you will experience a new facet of its flavor profile. Though its concentrated palette becomes lighter, you reveal its floral notes in the second in third steep as the fruitiness calms down.

---

Brewing Guidelines:

1. Bring water to temperature at 90 C.

2. Portion two teaspoons Phoenix Bird | Dan Cong Honey Orchid oolong tea per serving into your teapot. If you're serving more than two people, only add a single teaspoon per eight ounce cup.

3. Pour water over leaves in teapot, ensuring all leaves are evenly submerged.

4. Time your infusion for two minutes, up to four if you're experimenting with flavor and concentration.

5. Serve your tea in your favorite mug and enjoy shortly after brewing to experience peak temperature to taste perfection.
   
   

---

Cheers to a first Tea Tuesday!

In case you've changed your mind and want to watch the vlog:

---

▶️ Watch on DTube
▶️ Watch on IPFS

---

Are you a tea or coffee person? Share with me in the comments below!

Hi, I'm Amelia! It's nice to meet you.

I'm a writer, minimalist, tiny home dweller, and maker living in East Tennessee, USA. My blog has lived at www.amelia-bartlett.com until I discovered Steemit, where I now post most of my work. To learn more about me, check out my introduction post, get up-to-date on my school bus tiny house conversion, and follow me for articles on slow living, sustainable fashion, self-expression, and quality curated resteems!

Proud member of

banner by @bearone