Lao Cong Bai Ye is a Phoenix Dancong made from 70-year-old Bai Ye (White Leaf) tea trees, one of the ten classic aromatic types of Dancong. Among local tea drinkers there is a saying: “Bai Ye is a tea you never get tired of.” Old-tree material further deepens this character, adding maturity, woodiness, and long-lasting sweetness.

Grown at 800–1000 meters in the Phoenix Mountain area of Chaozhou, these old trees develop a pronounced “mountain resonance” and richer internal compounds. The tea is hand-picked at one bud with three leaves and processed through the traditional Dancong sequence: sun-withering, indoor resting, multiple rounds of zuoqing (shaking and oxidation), fixation, rolling, and drying. This careful method enhances both the cultivar’s floral–honey aroma and the deep woody notes characteristic of old-tree material.

The dry leaves are tightly twisted and glossy dark brown, with a clearly visible central vein. When brewed, the liquor is bright orange-yellow and transparent. The aroma carries layered floral and honeyed tones intertwined with a soft, elegant woody fragrance that is unique to aged Bai Ye bushes. The taste is smooth, sweet, and full, with a gentle lingering finish and high resistance to long brewing. The leaf base is soft, even, and edged with the classic red-rimmed oxidation.

Lao Cong Bai Ye is appreciated for its calm, steady depth — a tea that combines floral clarity with aged-tree warmth, making it an enduring favorite among experienced Dancong drinkers.