Hu Zai is the source of our dancong oolong teas. Dancong—"single tree"—is a historied product of the Fenghuang ("Phoenix") mountains outside Chaozhou city.
Moreso than other tea styles, the genetic origin of the tea plants used for dancong is critically important. The cultivars, distinguished by scent ("xiang"), inform the character of the finished tea, with factors like oxidation and roast level somewhat less influential. On Hu Zai, a high elevation hill, a rich variety of cultivars grow, including "lao cong" ("old tree") trees that require tall ladders to access.
Hu Zai is an organic certified, mid-size operation, fulfilling the increasing demand for organic teas in China and Europe. For our part, we seek Hu Zai's smaller productions of unusual cultivars—teas that never see export.
Mr. Cai is the production lead at Hu Zai tea farm. With his farm situated on one of the higher elevation slopes in Fenghuang Shan (Pheonix mountains), he takes special care in producing his teas to a (literally) elevated standard.
Mr. Cai and his wife, Yanyun, adhere to strict organic standards in their dancong production. Both the usual dancong suspects and less common cultivars are found here—we import whatever Cai's most proud of season to season.