Baxian Dancong tea belongs to the oolong tea series. In 1989, Fenghuangshan tea farmers cut branches from a large black-leaf Dancong (Dancong) tea tree and grafted them. After cultivation, eight plants finally survived. Since then, Baxian has been well received in local tea reviews. Because there are exactly eight plants, it is called like the traditional Chinese story of the Eight Immortals Crossing the Sea. The original name of this tea variety was "Baxian Crossing the Sea", and later it was shortened to "Baxian". Baxian is a dry tea of ​​Dancong tea. The strips are tight and straight. Compared with other Dancong teas, it is larger, dark brown, oily and shiny, golden in color, mellow and refreshing, often slightly sweet, and has a distinct orchid fragrance. Because Dancong Baxian Dancong tea is generally lightly roasted, it tastes a bit like sugarcane.
Origin: Ermao Village, Fenghuang Town, Chaozhou City, Guangdong Province, China
The tea garden is 1,000 meters above sea level
Production process: Traditional Chinese handcraft
Baking method: First, bake the tea leaves in an electric furnace for more than 12 hours, then finely process, manually select, and then bake them in a charcoal furnace twice