Laocong Ao Fu Hou Dancong Oolong Tea

What's so special about this tea?

Ao Fu Hou (凹富后) is a rare Fenghuang Dancong variety, unusual even in how it got its name. Unlike most Dancong, whose names are drawn from their aroma, Ao Fu Hou takes its name from the place where its mother tree was found: a hillside behind a natural hollow in Fengxi Danhu Village, Fenghuang town.

A well-processed Ao Fu Hou expresses a natural ginger note, sometimes accompanied by warm spice, a profile unique within the entire Fenghuang Dancong family. This is what makes it sought-after among tea connoisseurs. And since the picking window is very short, the variety has never been widely propagated, what reaches the market each year remains very limited.

This is one of those batches, sourced from a family in Erya Village who have been making Dancong tea for many generations. Their Ao Fu Hou trees, planted by the previous generation, are now around 60 years old — qualifying them as Laocong, or old bush. At that age, the roots reach deep into the mountain soil, producing a more complex flavour profile with a mineral quality compared to younger trees.

The leaves were processed to a medium oxidation level, setting the foundation for the roasting that follows. Roasted in three rounds, first with electric roasting, followed by two rounds over charcoal, to reach a medium roast level.

The tea opens with a floral aroma carrying a soft, warm hint of spice and freshly baked pastry. On the palate, this warmth continues, led by baked notes and a hint of ginger, all wrapped in a gentle cane sugar sweetness that stays present throughout. The liquor is bright golden orange, clean and smooth.

As the session develops, fruity notes reminiscent of nectarine compote gradually come forward, while the toasty baked character slowly fades into the background, giving way for the fruit profile to shine. A lingering hint of ginger follows, alongside a subtle minerality that grounds the experience with a comforting warmth. The sweetness continues to expand, staying long in the Huigan.