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The Fenghuang mountain range celebrates micro-terroir with its “Dan Cong” (single bush) varieties. This ‘Xing Ren Xiang’, is a beloved bittersweet and toasty lot that smells like its namesake during roasting. It’s made by Eric Chan: a young, third-generation grower, melding a reverence for the centuries-old varietal oolong with a thirst for experimentation. Chan is already getting acclaim for his productions and several groves on his family plot are reaching the century mark. Instead of the traditional high firing, he opted for a slightly greener variation, further accentuating its beautiful florality.