During our trip to Pinglin last year we visited longtime friends the Fengs, keepers of a multi-generational and highly innovative garden in the northern appellation. There was one particular tea that crossed the cupping table that piqued our curiosity. While technically ‘Shui Xian’ stock, this oolong was rolled and baked in the style of a phoenix dancong–in Pinglin. In mouthfeel, fruit forwardness and florality, the tea perfectly straddles a mixture of old phoenix dancong and hometown hero, Bao Zhong. Only sixteen kilos were made as a part of this experimental production.