I wanted to love this tea so bad!!! “Reminiscent of spices eggnog”!!! “Thick like honey” “flaky vanilla pastry” “rice milk horchata flavor”?!!! I want!!! I love love love horchata and flaky pastry and this time of year… EGG NOG!! I only got 2 steeps out of this today. I will save for tomorrow and take it a little further in search of all those notes!! I’m on a mission! The two steeps I did get around to I did get a juicy floral green, a little astringent, tart too. Oh please tea gods bring me that richness this tea is destined for!
I do have exciting news!!!!
I used my brand new DAVIDsTEA Steeper from the oh so generous MissB. I am in love! I love his little guy! It has changed my tea life!!! Thank you thank you thank you!
http://m.flickr.com/lightbox?id=11213536923
http://m.flickr.com/lightbox?id=11213423256
This tea was a gorgeous blue almost purple hue! I loved it! So I had to take a picture!
http://m.flickr.com/lightbox?id=11213543433
I was hoping the after math would be that beautiful hue as well but not the case:(
Until tomorrow my tea friend! I can’t wait!
Preparation
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Looks a little underleafed maybe to me. Nice brewer.
I am eager to see what you think of the Dancong :)
@Bonnie: It’s a tablespoon and a half for 10 oz… How much do you use? It didn’t taste weak… Just not ripened or awakened yet… Ha ha
@Stephanie: I’ll make that my mission for tomorrow:) I’ll bring the laoshan black to work and save that one for after work:)
If you do a quick pan-fire a dancong oolong on a medium heat skillet (very quickly, moving it around a lot so not to burn it) it will awaken the flavors and result in a much better brew. Try that next time just prior to brewing it :)
How neat! Thanks!
It just looked like hardly any leaves in your brewer. Might be the picture angle. You should be using about 6grams for 10oz water.
These lighter roasted oolongs are hard to figure out for sure! If you have a gaiwan, I’d highly recommend that. I’ve never been able to enjoy them very well western style.
Wow interesting! Thank you! And I wish I had a gaiwan!!!! Maybe a really awesome rustic one or unique one will fine me someday :)
I will try in gaiwan next time! I love my new one from Butiki teas :)
Ya ya ^ show off :p
Hehehe :)
Look on YouTube for how to use a mug or teacup as a gaiwan. It’s easy to do with a saucer and another cup to pour tea into. Think of the principle and replicate it.
Looks a little underleafed maybe to me. Nice brewer.
I am eager to see what you think of the Dancong :)
@Bonnie: It’s a tablespoon and a half for 10 oz… How much do you use? It didn’t taste weak… Just not ripened or awakened yet… Ha ha
@Stephanie: I’ll make that my mission for tomorrow:) I’ll bring the laoshan black to work and save that one for after work:)
If you do a quick pan-fire a dancong oolong on a medium heat skillet (very quickly, moving it around a lot so not to burn it) it will awaken the flavors and result in a much better brew. Try that next time just prior to brewing it :)
How neat! Thanks!
It just looked like hardly any leaves in your brewer. Might be the picture angle. You should be using about 6grams for 10oz water.
These lighter roasted oolongs are hard to figure out for sure! If you have a gaiwan, I’d highly recommend that. I’ve never been able to enjoy them very well western style.
Wow interesting! Thank you! And I wish I had a gaiwan!!!! Maybe a really awesome rustic one or unique one will fine me someday :)
I will try in gaiwan next time! I love my new one from Butiki teas :)
Ya ya ^ show off :p
Hehehe :)
Look on YouTube for how to use a mug or teacup as a gaiwan. It’s easy to do with a saucer and another cup to pour tea into. Think of the principle and replicate it.