High above the clouds of Phoenix Mountain, where century-old DanCong trees cling to the rocky soil, Jack’s uncle has spent a lifetime among tea leaves.

Born and raised in the very tea gardens that now supply Jaktea, he is a second-generation tea master whose life has been steeped—quite literally—in the traditions of Chaozhou tea-making. From a young age, he learned to care for the trees his father planted, many of which are now over 30 years old, standing alongside much older, wild-rooted cultivars that define true DanCong.

Each season, he leads the entire process by hand:

• Plucking at precise maturity;

• Withering under the mountain sun;

• Kill-green (sha qing) with perfect control of fire and timing;

• Rolling and roasting, layering the leaves’ fragrance and body;

• Charcoal baking (tan pei) and re-baking (fu pei), a multi-stage art form to shape the final taste.

（This meticulous, multi-stage process is why traditional Phoenix Mountain DanCong is valued not as a mass-produced tea, but as a craft shaped by experience, climate, and human intuition.）

Through decades of meticulous craftsmanship, he has honed not just skill, but intuition—learning to read the leaves by touch, by scent, by the sound they make during firing.

In Chaozhou, DanCong is more than tea. It’s soul.

For Jack’s uncle, the pursuit of the perfect brew isn’t a job—it’s a lifelong devotion. And every batch he makes carries the essence of the mountain, the memory of generations, and the quiet pride of a tea maker who asks nothing more than to share a cup worth remembering.