{"id":901045,"date":"2026-10-29T14:40:25","date_gmt":"2026-10-29T06:40:25","guid":{"rendered":"https:\/\/www.sandao.com\/phoenix-dancong-spring-vs-autumn\/"},"modified":"2026-10-29T14:40:25","modified_gmt":"2026-10-29T06:40:25","slug":"phoenix-dancong-spring-vs-autumn","status":"publish","type":"post","link":"https:\/\/www.sandao.com\/ru\/phoenix-dancong-spring-vs-autumn\/","title":{"rendered":"Phoenix Dancong Spring vs Autumn Tea: What Changes?"},"content":{"rendered":"<trp-tag data-no-translation>\n<div class=\"sandao-guide-article\" lang=\"en\">\n<p>Harvest season can influence Phoenix Dancong, but it works together with cultivar, site, weather and manufacture. Spring tea is often discussed for its balanced body and autumn tea for its expressive fragrance. These are useful starting expectations, not promises that every spring lot is fuller or every autumn lot more aromatic.<\/p>\n<figure class=\"wp-block-image size-large\"><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/dancong-dry-leaves-and-infusion.webp\" alt=\"A Phoenix Dancong tea sample with dry leaves and brewed liquor\" width=\"644\" height=\"1473\" loading=\"lazy\" decoding=\"async\" style=\"display:block;max-width:100%;height:auto;margin:20px auto;\"\/><\/figure>\n<h2>Spring material<\/h2>\n<p>Cooler spring conditions and the plant\u2019s growth cycle can produce material with a different balance from warmer-season harvests. In a well-made lot, look for a coherent liquor, clarity and a satisfying finish. Leaf thickness or the color of the dry tea can support a comparison, but oxidation and roast change both, so they are not a reliable season certificate.<\/p>\n<h2>Autumn and other harvests<\/h2>\n<p>Some autumn lots show a notably clear floral fragrance. Body, bitterness and persistence still vary by batch. Summer tea should not be rejected or accepted solely because of its season either. Ask for the cultivar, picking period and roasting style, then compare a sample under the same brewing conditions.<\/p>\n<figure class=\"wp-block-image size-large\"><img src=\"https:\/\/www.sandao.com\/wp-content\/uploads\/2026\/10\/dancong-harvest-season-sample.webp\" alt=\"Dry Phoenix Dancong leaves used for a harvest-season comparison\" width=\"644\" height=\"800\" loading=\"lazy\" decoding=\"async\" style=\"display:block;max-width:100%;height:auto;margin:20px auto;\"\/><\/figure>\n<h2>Photographs and old prices have limits<\/h2>\n<p>The original examples were individual reader-submitted teas, not a controlled season trial. Their historical price comments cannot establish today\u2019s market value. A photo also cannot reliably confirm origin or date. A seller\u2019s lot records and a well-described sample provide a better basis for choosing between spring and autumn tea.<\/p>\n<h2>Use short infusions for a fair comparison<\/h2>\n<p>Start with around 5\u20137 g per 100 mL in a gaiwan, hot water and a brief first infusion. Drain completely and extend later infusions gradually. Adjust the dose if bitterness dominates. A fixed instruction to fill a vessel almost completely with leaves is difficult to reproduce across different leaf sizes; weighing tea is more consistent.<\/p>\n<h2>Related guides<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.sandao.com\/phoenix-dancong-red-leaf-edges\/\">Phoenix Dancong Red Leaf Edges: Normal or a Fault?<\/a><\/li>\n<li><a href=\"https:\/\/www.sandao.com\/choushi-dancong-vs-traditional\/\">Choushi Dancong vs Traditional Phoenix Dancong<\/a><\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.sandao.com\/encyclopedia\/tea\/\">Explore Tea Knowledge<\/a><\/p>\n<\/div>\n<p><\/trp-tag><br \/>\n<\/p>","protected":false},"excerpt":{"rendered":"<p>Compare spring and autumn Phoenix Dancong by body, fragrance and brewing, while learning why appearance alone cannot prove a tea\u2019s harvest season.<\/p>","protected":false},"author":1,"featured_media":901030,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[47],"tags":[64],"class_list":["post-901045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tea-knowledge","tag-fenghuang-dancong"],"_links":{"self":[{"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/posts\/901045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/comments?post=901045"}],"version-history":[{"count":0,"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/posts\/901045\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/media\/901030"}],"wp:attachment":[{"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/media?parent=901045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/categories?post=901045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sandao.com\/ru\/wp-json\/wp\/v2\/tags?post=901045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}