This tea is an experiment coming from theLin Familyin the Phoenix Township, Guangdong. They primarily produce unfinished maocha, which is typically sold to local factories for further processing. This "pan-fried dancong" represents something special not only for this particular producer, but also for Phoenix village all together.
Today, dancong producers typically "kill the green" with a specialized heated tumbler and ultimately roast the tea using wood or charcoal heated ovens. This tea, however, was produced with just a specialized wok, two hands, and some wicker trays.
It is something that the Lin family is very excited about and is eager to share with the international market. The shape of the dry leaves and taste differ somewhat from standard dancong teas, but the strong aroma and intense flavors characteristic of dancong teas are all very much still present.
We recommend this tasty and interesting find to any and all fans of dancong tea, or Oolong more broadly.