Kindred Brothers Oolong \ Xiong Di Zai 兄弟仔 （老枞）
Summary: A rare high-mountain Phoenix Dancong (凤凰单丛乌龙）descended from two legendary “brother” tea trees first crafted together over 200 years ago. Expect elegant orchid florals, honeyed sweetness, ripe stone fruit and a lingering mountain finish that grows richer with every infusion.
Some teas are named after their fragrance. Others after the mountain where they grow. Xiong Di Zai (兄弟仔) is named after something far rarer—a pair of tea trees that were harvested and crafted together.
More than two centuries ago, tea farmers in Liziping Village (李仔坪), Wudong Mountain (乌岽山) discovered two naturally occurring Phoenix Shui Xian trees growing side by side in a tea garden at an elevation of 1050m. Their leaves, tree form and growth habits were so remarkably alike that the fresh leaves from both trees were harvested and crafted as a single batch.
The resulting tea possessed exceptional character, and the pair became affectionately known as “Xiong Di Zai” (Little Brothers)—a name inspired by the two trees standing together like brothers.
Although one of the original mother trees has since been lost to time, the surviving lineage has been carefully preserved through vegetative propagation. Today, Xiong Di Zai remains one of the lesser-known yet highly regarded traditional Phoenix Dancong cultivars, appreciated by experienced tea drinkers for its elegance, depth and remarkable balance.
Handcrafted in the high mountains of Phoenix Mountain, Chaozhou, and traditionally charcoal roasted, this tea expresses the quiet refinement of old-tree Dancong. Its fragrance belongs to the Zhilan Xiang (芝兰香) / Gardenia-Orchid fragrance family, offering graceful orchid florals layered with sweet gardenia, hints of ripe peach and lychee, and a gentle woody old-bush character.
Unlike highly aromatic Dancong that announce themselves immediately, Xiong Di Zai reveals its complexity gradually. The fragrance is seamlessly woven into the liquor, creating a tea that is exceptionally smooth, sweet and enduring across many infusions.
A tea that embodies patience, craftsmanship and the enduring legacy of one of Phoenix Mountain’s classic named cultivars.
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Why This Tea Is Rare
- Descended from two original naturally hybridised Phoenix Shui Xian old trees over 200 years of age.
- Originally produced by combining leaves from both “brother” trees into a single handcrafted batch.
- One of the original trees has since perished, making today’s tea descendants of the remaining preserved lineage.
- Cultivated primarily in the high mountain tea gardens of Wudong, with relatively limited production compared to more widely grown Dancong cultivars.
- Preserved through generations of vegetative propagation from the surviving mother tree.
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Tasting Notes
- Hints of lychee and apricot
- Orchid - Gardenia and wild forals
- Silky mouthfeel
- Mountain minerality
- Warm lingering woody finish
- Distinctive old-bush (“Cong Yun”) character
Aroma
- Orchid
- Gardenia blossom
- Wild flowers
- Peach
- Lychee
- Gentle old-wood fragrance
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Elevation
Approximately 1,050 metres
Cultivar
Xiong Di Zai (兄弟仔)
Traditional Phoenix Dancong cultivar derived from the Phoenix Shui Xian population.
Fragrance Type
Gardenia-Orchid Style 芝兰香
Craftsmanship
Hand harvested and traditionally charcoal roasted by artisan tea makers.
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Brewing Guide
Gongfu Style:
- 5g tea
- 100ml water
- 95–100°C
- Excellent for 8 or more infusions, with evolving depth
Western Style:
- Teapot or infuser mug
- 2g per 250ml
- Water temperature: 95°C (203°F)
- Steep time: 2–3 minutes for first brew; second steep 3–4 minutes
- Re-steep: 3-5 times