188 Tasting Notes
Mostly dark green threads lightly compressed on top with harder compression underneath with more broken leaf. Light moss scent pre and a peppery moss scent after steeping. Flavors are most appealing, sweet apricot, medium viscosity, good mouth feel, just right amount of bitterness and astringency. Cha qi is restrained making it good for afternoon imbibing. I quite like this tea.
Preparation
Beautiful long unbroken leaf, it looks good. Fragrant whiffs of dried plum, it smells good. Deep bronze hued brew, it feels good. Flavors of cocoa, plum, graham cracker, malt and prune, it tastes good. Ah but there’s a rub.
I have really enjoyed all the teas from this company. I like that they offer, a wide range of teas and consider there descriptors most honest and helpful when selecting. This tea though as good as I have stated above just does its mojo with the first 2-3 steeps. After that I get a gentle sourness that I have only tasted before in Darjeelings. I have brewed this many a times and no matter that sour note comes through. Will it distract me from enjoying the first few steeps, heck no?
Preparation
Anything special, not really, but it is well made and according to the description all hand processed. A for effort and B for the finished product. I remember Bai Lin being a little darker than this blondish presentation but the leaf is uniform, fuzzed and fragrant Brewed gongfu in a small teapot with a quick rinse, then I married 2 steeps together to be able to read the morning news. Refreshing, smooth, mild cocoa, fig, no aftertaste. straight up red tea. There is a most noticeable kick after 15 minutes which is non jarring so I just road the wave.
Preparation
I think you’ve probably tasted better ones than I have, but Joseph Wesley’s Bai Lin is excellent and though Shangs Tea is dry, it has the same characterisitcs of a white tea which makes it impressive. I’ve heard good things about Teavivres and Yunnan Sourcing’s offerings for Bai Lin as well.
Will give the other sites a shot at turning me on to this tea, had some in Queens at 2 different tea houses and liked it but was not overly impressed but Teavivres and YS do have some yummy selections.
Most interesting. Tried the 2015 spring. I must say that after drinking mostly shou and hong cha for last 3 month its great to do a gongfu session with a superb Dan Cong. I mean I did try to make this several ways, grandpa and western style but it doesn’t do this tea service. This tea only can be drunk as a gongfu session, IMHO. Used a lot of leaf to a new celadon pot and went outside to brew and watch the bluebirds vie for nest boxes. The tea is of medium roast and gives a supple soup pumpkin in hue with medium viscosity. The first few steeps offer up the most intense floral honeysuckle and orange blossom flavors and aromas. Middle steeps send the florals into the background and a vegetal sweetness takes center stage akin to butternut squash. Next presence of minerality adding a bit of nuance during the later steeps. Overall not too lengthy, 8 steeps but that is just what it wanted me to have. Again if you have the bucks and really enjoy a bring it home gongfu session with Dan Cong , try any of Tea Drunk’s selection, they’re that good.
Preparation
Just finishing this summer tea off, found in the back of the cabinet. Hasn’t lost any of its flavors at all, mild buttery spinach flavors, an alluring saltiness with a hint of sweet as it goes down. Zero astringency, sturdy enough for 4 resteeps, makes me long for the warmer weather.
Preparation
Bright, light, right. Excellent everyday tea reasonable priced with the flavors most look to in a Jade. Sweet, clean, heady aromas, hint of butter, spinach and camellia. Came as a free sample, with a sweet note.
Preparation
Oh my, not to be morbid but when the cremator hits the button I hope he puts as fine a roast on my arse as this selection of Da Hong Pao from Tea Drunk. The flavor also is phoenixed with a perfectly balanced and clear yan yun. Simple yet complex perfection.
I’m eyeing this one….