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Dayazhai Plain Porcelain Flower Goddess Cup

Dayazhai Plain Porcelain Flower Goddess Cup

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China National International Cultural Trade Base (Sanya)

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Chaozhou Gongfu Tea Intangible Cultural Heritage Inheritor

Yip Hon Chung

Also known as Ye Congjia, he calls himself a "tea-playing boy".

He is a true tea connoisseur.

Born in 1963, a native of Chaozhou, Guangdong. He entered the industry in 1986 and has been dedicated to the research and promotion of Chaozhou Kung Fu tea.

With over 30 years of exploration and practice, he has written more than 30 papers on tea and his tea-making skills have reached a state of perfection.

This research delves into the cultivation, processing, and evaluation of Phoenix Dancong tea, as well as Chaozhou Gongfu tea, covering aspects from tea cultivation to tea culture. It has led to the creation of new teas such as the steamed green Dancong tea "Tianyixiang" and the heavily fermented Dancong tea "Zuijiaren."

Every innovation is a magnificent adventure, with unknown variables and an uncertain outcome.

Teacher Ye once said, "Tea is actually very fun. But if you don't understand it, you can't enjoy it; you'll just be played by the tea."

When something makes you feel free, at ease, and enjoyable, you'll find yourself increasingly inseparable from it.


Mingji

A masterpiece by Master Ye Congjia, a unique, delicate and elegant single-origin tea.

As the night deepens, the delicate fragrance of night-blooming jasmine permeates the body and soul without one even realizing it.

Night-blooming jasmine (Cestrum nocturnum) is a rare and exceptionally elegant and charming fragrant variety among Phoenix Dancong cultivars, representing a typical floral fragrance. Its aroma is rich and elegant, with a distinct alpine character.

The raw materials for this tea come from the premium ecological tea gardens at an altitude of 850 meters in Wudong Mountain, the core production area of ​​Phoenix Dancong tea. The tea trees are all over 50 years old and have grown naturally without pruning. The natural symbiotic environment is excellent, and the tea leaves are covered with moss-like plants.

The delicate and smooth texture of Phoenix Dancong tea can only be achieved through later processing techniques. This (fire-roasted) Phoenix Dancong tea is made using traditional methods and artificially roasted with longan wood.

In Ye Congjia's private warehouse, Phoenix Dancong tea is aged for a year under the traditional temperature and humidity conditions for storage.

Only with a harmonious and balanced flavor can a tea be presented to the market. This tea fully demonstrates Master Ye Congjia's profound skill in tea making. The fermentation and roasting are just right; a little less would be insufficient, and a little more would be burnt.

This tea is elegant and delicate, with a rich and lingering aroma.

This tea is handcrafted by Master Ye Congjia, with the leaves harvested in April and re-roasted in October, a process that takes over 200 days. It is then properly stored for a year under controlled temperature to allow the roasting process to subside to its optimal temperature before it is ready to be enjoyed.

Both the production techniques and the taste represent the highest standards of Phoenix Dancong tea.

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