A most fantastic dan cong, and something new to me. This tea went through a very light roasting without any charcoal roasting. The result is fantastic. No flavor was compromised and instead a lovely, intoxicating floral notes of magnolia exploded through the liquor and the wet leaves. However, while definitely being a huge pro for this tea, it also has the potential to be this tea’s downfall. This dan cong becomes unbelievably astringent. Fast. Oversteep it for a couple seconds and it’s like your eating flowers. And not the ones that you’re supposed to eat. It just becomes really unpalatable. Also, it comes out in the mouthfeel as well. It’s a pretty “chewy” tea and I there is this waxiness throughout every steep (although in varying intensities). Interestingly, though, this transfers over into the aftertaste quite well. It’s pleasantly thick, very floral, with a honey sweetness.

I’m not going to discredit this one just for those flaws, though. Even though it’s pretty high-maintenance, I performed tons of steeps (upwards of 12) and it had some great complexity, even granting some spicy notes into the eighth steep. It has some fantastic flavors, melding fruit and floral notes nicely. It included some notes of kelp and nut, and also the greener spectrum of dan cong flavors. It all reminds me a bit of a dragonwell green mixed with a mi lan xiang dan cong. Besides the unbalance caused by the over-astringency, it became one of my favorite dan cong flavor profiles.

The leaves are also fantastic. They’re massive. Enormous. Probably the largest dried leaves of an oolong that I’ve had. They have great consistency in size, almost no broken pieces, no dust, and very fragrant, with aromas of dried fruits, berries, grasses, and honey. Although of inconsistent coloration dry, when wet, they show an even coloration of amber-brown and army green, nice patterns of bruising, and lovely looking veins glowing from the blades.

As this was from a small sample I received at the Tea Trekker store, I was grateful for the opportunity to try this tea, and it provided an excellent experience, even if it was a bit difficult to get right.

190 °F / 87 °C

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I’m fanatic about all things tea-related. Lately, I’ve been fascinated with Wuyi yancha, aged Taiwanese oolongs, and sheng pu’ercha. Nearly all of my sessions as of late are performed gong fu, with pu’er tastings comprising probably eighty percent of them. My collection of pu’ercha is small, but growing steadily. Much of the specimens I drink daily are various samples, although I dig into a cake every so often.

I love trying new teas and I am always learning all I can about the world of tea. Hence, I spend a majority of the time I devote to tea either drinking, writing notes in my journal, or reading. But mostly drinking, as I think it should be. Since I have handwritten logs of everything I drink, I cannot usually find the extra time to log my notes here, and unfortunately my online log is underrepresented.

When drinking, I look for a tea that presents a unique experience, something that involves every sense and provides intrigue in every aspect throughout steeps. I search for teas with balanced complexity and something that makes me keep reaching for my cup. I yearn to find all the positives a tea possesses and every subtle nuance hiding among the leaves. I try to be detailed in my notes and deliver a more comprehensive view of the tea, paying attention to things other than simply flavors and qualitative aspects of aroma, such as the form of the liquor and its development in the mouth. Things like this are much easier to compare between teas, as I find them to be more consistent between sessions, and also make distinctions between a good and mediocre tea easier to make.

Adagio UtiliTEA electric kettle.
For gong fu, a 100 mL porcelain gaiwan and a 100mL Yixing di cao qing xi shi pot dedicated to mostly young sheng pu’er.
I drink all green teas in small (maybe 450mL) glass tumblers in the traditional style, with off-boiling water.


Fort Myers, Florida

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