Brothers / Xiongdi Dancong

About the tea

OG-13 is a rare high-mountain Xiongdi Dancong from Lizi Ping on Wudong. The tea belongs to the Zhi Lan Xiang aroma type, commonly rendered as “Iris and Orchid.” Across the session, flowers move into fruit sweetness, ginger spice, fresh pastry, and sun-warmed wood. This complex, dynamic tea rewards attention through the closing infusions.

The story behind the name

Xiongdi means “brothers.” In the best-known local legend, two similar old tea trees grew near Lizi Ping, one higher on the slope and the other below, with branches reaching toward each other. Tea made from the leaves of both trees proved so successful that the name remained with their vegetatively propagated descendants. Another account describes a single tree with two equally developed trunks. Both versions survive as local accounts of the name’s origin.

Origin and production

The leaf was picked in early spring 2026 in Lizi Ping on Wudong, in the Phoenix area of Chaozhou. The garden stands at approximately 1,100 metres. A medium charcoal roast supports sweetness and body, adding pastry and warm wood without covering the floral Zhi Lan Xiang foundation.

Place of origin

Lizi Ping lies on Wudong in the traditional Phoenix Dancong region. OG-13’s elevation of approximately 1,100 metres places it in a high-mountain context. Its origin frames the refined floral foundation, while the particular leaf and medium roast shape the lot’s individual character.

Taste and aroma

The dry leaf is matte and predominantly dark black, with burgundy and deep-green shades. Warming the twisted leaves releases clearer floral sweetness. The liquor is light orange.

Orchid-like flowers meet fruit sweetness in the aroma. The flavour is soft, smooth, and layered: flowers and succulent fruit lead before ginger spice and fresh pastry emerge. Sun-warmed dry wood adds depth without making the profile heavy.

The balance changes from infusion to infusion. Floral freshness gradually makes room for fruit, spice, and the warm background of the roast, then returns in the fragrance of the empty cup. The finish is long, sweet, and evolving, with a floral return and gentle warmth from ginger and wood.

Brewing

Gongfu. Use 5–8 g per 100 ml in a porcelain gaiwan or small teapot, with water at 90–95 °C. Rinsing is optional; begin with a drinkable infusion of 5–8 seconds and extend gradually. Short rounds emphasize flowers and fresh fruit, while longer ones bring out spice, pastry, and warm wood. The tea can sustain up to 10 infusions.

Simple steeping. Use 3 g per 250 ml at 90–95 °C. Steep for 2.5–3 minutes and separate the leaf completely. The second brew may be extended to approximately 4 minutes. If wood or roast becomes too prominent, shorten the following steep.

Session impression

Xiongdi Dancong does not rely on one loud note. Its strength lies in the movement between flowers, fruit, ginger spice, pastry, and warm wood. The tea remains soft while continually revealing new details, making it a rewarding introduction to a less common Dancong and an engaging session for an experienced drinker.

Storage

Keep the tea airtight in a dry, dark place at a stable room temperature. Store it away from coffee, spices, incense, perfume, and other strong odours. Refrigeration is unnecessary. Close the package tightly after opening to preserve the floral freshness and clarity of its warm roasted profile.