Lao Cong Kan Jiao Zhong Dancong

Kan Jiao Zhong — the mother trees of this variety originated in Zi Mao Village. The name Kan Jiao (“foot of the terrace”) comes from its natural habitat — tea trees growing on the lower edge of the terraces.

Belonging to the Zhi Lan Xiang (orchid fragrance) category, one of the ten classic aromatic types of Feng Huang Dancong,  Kan Jiao Zhong is mainly cultivated in the high-mountain areas around Feng huang Shan, where its total planting area remains small. The average age of these trees exceeds sixty years.

This particular batch comes from old bushes rooted at the border between An Jiao and Zi Mao villages, at an elevation of about 900 meters. The garden is cared for by the family of our tea master Huang’s second sister and her husband.

During the primary processing stage, Kan Jiao Zhong already reveals an unusually distinctive fragrance: though classified under the Zhi Lan Xiang category, its aroma carries a richness reminiscent of Huang Zhi Xiang (gardenia aroma). The scent is full-bodied and captivating.

Traditionally charcoal-roasted through three slow-fire rounds, the finished leaves are tightly rolled, dark brown with an oily sheen, and feel heavy in the hand. The gentle roasted and caramelized notes convey a sense of warmth and ease. On closer smell, one discovers the characteristic Zhilan complexity — layers of floral, fruity, honeyed, fatty, and woody aromas unfolding gradually.

When brewed, the fragrance blooms intensely, filling the room. The first sip brings a bright floral scent that rises straight to the palate and nose. The liquor glides smoothly and silkily over the tongue, leaving a gentle sweetness that lingers down the throat.

Its fragrance is not merely suspended above the tea liquor — it fuses deeply into the body of the tea. Even after drinking, the after-aroma continues to unfold, long and persistent, like a quiet resonance that refuses to fade.