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Scarves & wraps — Phoenix cultivar silk scarf

Phoenix cultivar silk scarf

<i>Fèng Huáng Dān Cōng</i> (凤凰单丛)

凤凰单丛丝巾

A honey-mustard silk twill scarf bearing the calligraphic names of Phoenix Mountain’s ten great dancong cultivars—a wearable map of aromatic diversity.

$184USD · 60 g

Weight
60 g
Harvest
Spring 2026
Cultivar
Ten major Phoenix Dancong cultivars (incl. *Mí Lán Xiāng*, *Yā Shī Xiāng*, *Xìng Rén Xiāng*)
Processing
100% silk twill; hand-rolled edges; digital pigment print
Sourced by

Sourced by Michael Zhan on Phoenix Mountain

In the spring of 2025, Michael Zhan walked the red-earth paths of Phoenix Mountain (Fènghuáng Shān) in Guangdong’s Chaozhou region. His mission: to select single-bush lots from the ten most iconic dancong cultivars for a special constellation project. Over three days, he visited seven families in Wū Dòng, Píng Kēng, and Lǐ Cūn, tasting through dozens of micro-lots.

What struck him most was not just the range of fragrance—from Mí Lán Xiāng’s honey-orchid to Yā Shī Xiāng’s heady ginger-lily—but the way each farmer spoke of their trees as kin. Those conversations, scribbled into a field notebook, became the seed for this scarf. Michael sketched the Chinese characters of each cultivar in the margins, later refined by a calligrapher in Chaozhou. The honey-mustard ground echoes the amber liquor these teas yield, while the hand-rolled silk edges mirror the hand-finishing of the leaves.

Every scarf sold supports the schoolhouse in Wū Dòng, a gesture Michael insisted on. It is, in fabric, a record of origin—sourced not just with palate and eye, but with deep respect for the families who tend these ancient trees.

The leaf, brewed

Aromatic portrait of ten Dancong legends

dry leaf

Long, tightly twisted leaves of dark chocolate brown with amber tips. The nose opens with honey-drenched orchid, warm peach skin, and a whisper of roasted almond.

wet leaf

After a flash rinse, the leaves unfurl to bright coppery-olive. The aroma intensifies into baked pear, osmanthus blossom, and a clean mineral note.

liquor

Pours a luminous amber-gold, brilliant clarity, with a faint, oily viscosity that clings to the porcelain.

aroma

The cup lifts with layered florals—magnolia, gardenia—then roasted chestnut, caramelized fig, and a signature rocky, ‘mínghuī’ (明火) minerality.

taste

Silken entry, medium-bodied, with a cascade of honeyed florals, ripe stone fruit, and a gentle toasty spine. Subtle sweet-cinnamon and cooling herbs linger on the mid-palate.

finish

Long, humming, with a returning sweetness (huí gān) and a cool, eucalyptus-like sensation at the back of the throat.

Brewing

A method, not a recipe.

Method
gongfu
Ratio
5g per 100ml
Water temp
95
First infusion
10
Subsequent
5-7 infusions, adding 5 seconds each; later infusions can extend to 30-45 seconds.

A rapid 2-second rinse wakes the leaves. Use a porcelain gaiwan to highlight the aromas or a seasoned Yixing pot to round the texture. Water just off the boil preserves the high notes.

Sourced by

Michael Zhan

Procurement & Sourcing Specialist (China)

Full profile →