Cassia-Bark Dancong Oolong Tea

Cassia-Bark Dancong: Rock & Ember

When boiling water strikes the leaves, fiery cassia notes erupt—like wild bark crackling in granite crevices. The first sip carries maple-brulée richness, finishing with the primal grip of volcanic rock.

On bone-chilling afternoons, its warmth radiates like a wool throw by cast-iron stove. During creative blocks, the spicy kick sparks ideas—a copper spoon tapping caramelized pan edges.

Charcoal alchemy: First infusion (8s) reveals candied pecans with clove buds. Third steep (15s) flows like torched pineapple in molasses—mineral tension humming before thunderstorms. Fifth infusion (25s) lingers as cliff tea steaming in cedarwood—earth’s core meeting dawn.

Iced ignition: Steep leaves in mineral water 5h chilled, or infuse with cinnamon stick 4h iced. Both yield ruby-lava liquor—blending iced hibiscus honey with scorched boulders, like touching obsidian in volcanic lakes.

Thoughtful Notes

Caffeine rhythm: Potent lift—ideal for morning focus

Flavor harmonies: Brown butter scones | Grilled peach with thyme

Crucial disclosure: "Cassia-Bark" describes natural aroma from tea leaves, not actual cinnamon. Character arises exclusively through Phoenix Mountain’s mineral-rich soil + precision charcoal baking. No spices or additives used.

Nature’s variables: Intensity varies with leaf concentration (use 3g/150ml), water hardness, and personal sensitivity.