4 Tasting Notes
This is a great starter tea if you’re looking to get into heavier, roasted oolongs. This was one of the first Wuyi Oolongs I ever tasted and a good introduction into this type of tea. I only wish that Rishi was more specific in the type of Wuyi Oolong this is.
I like to brew this tea with a lot of leaf, boiling water and short infusions in a gaiwan.
The dry leaf has an amazingly flora aroma to it but with a slight bite to it. It’s an enjoyable tea to watch, and after only one infusion the leaves begin to expand nicely and it photographs well. It’s especially nice to see the red-edged leaves around the where they have been bruised in the processing.
The brew itself is floral and sweet as a light oolong should be. I like to bring this tea to work or school, put a small pinch of leaves in a cup, and infuse with hot water from a thermos. This tea doesn’t go bitter easily and is a good one to brew on the go.
I would recommend this tea to anyone who loves light oolongs and wants to try something unique. Being from New Zealand, this tea is quite the black sheep… but a tasty one at that.
Like with any Dan Cong Oolong, it’s easy to over steep so I like to brew it gong fu with very short initial infusions until about the 3rd or 4th infusion and then begin to drag it out a little longer.
The fruity notes of this tea are most apparent off the aroma of the wet leaves which look beautiful during the first couple of infusions just before the leaves start to unfurl.
While it is easy to over steep if not attended to, I do find that this tea can be brewed well on the go if you use less leaf in a cup and pour some hot water over it. I’ll do this in class, and as soon as I taste a slight bitterness, I’ll pour more water over the leaves from my thermos.
Definitely a good example of a Dan Cong. I would recommend picking some up if you’re ever in LA Chinatown.