It’s been a while since I’ve had this one. Here I thought I’d be writing about it more often, but for whatever reason cough, cough, Taiwanese oolongs cough, cough I haven’t written more. I would drink it a lot in summer and the winter for the past few years, maybe every once in a while in the fall. It’s better suited to fall, but it’s more of season round tea for me.
I’m gong fuing today, and doing it 6-7 grams in 5 oz, 10, 20, 30, 35. The later end was the fruitiest and most honey forward, but slowly developed some power that was too much for me after that. The smoke and lychee are still there after having it for nearly four years, and it’s technically expired, but I think it’s smoother than when I first bought it. Darker oolongs tend to age well and better than black teas, so I shouldn’t be surprised. It’s not quite as forward with the honey and not quite as overwhelming. There’s a little bit more mineral as I drink it. It also made a very good cold brew last year with a friendly 4-6 grams in 14 oz tumbler.
I thought I rated it and wrote at least one more note, but I was wrong. It works tumbler, western or gong fu, but I get the most bang for my buck gong fu or tumbler. Shorter steeps are better for it because it does have some bitterness and astringency like the woody core of an overripe peach. I would have rated it in the higher 90s when I was first getting into dancongs, but now it’s between an 80-90. I still have the same 50 gram bag that I did all those years ago, and I’m not close to finishing it. I’d be happy to share, but I’m happy I’ve got some left over. It’s one of the most reliably good and consistent dancongs I’ve got though, and the least tricky to brew. I occasionally get overwhelmed by it’s strength or sharpness, though it’s easily one of the more balanced Dan Congs I’ve had.
Flavors: Astringent, Bitter, Floral, Honey, Lychee, Mineral, Orchid, Peach, Resin, Smoke, Smooth, Sweet, Tropical Fruit, Wet Rocks, Wood
