90

Okay, time to get busy. I have been so lazy for the last three days. For whatever reason, I have just not been able to motivate myself to do much of anything outside of work. At least I haven’t been drinking a ton of different teas. If that were the case, my backlog would once again be out of control. Getting back on track here, I finished what I had of this tea last week. I found it to be an excellent Dan Cong oolong with a lot to offer.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 203 F water for 6 seconds. This infusion was chased by 17 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, and 15 minutes.

Prior to the rinse, the dry tea leaves produced aromas of cinnamon, butter, cream, cherry, and wood. After the rinse, I noted new aromas of orchid, roasted almond, honey, and ginger accompanying a vague vegetal scent. The first infusion introduced aromas of spinach, grass, and orange zest. In the mouth, the tea liquor presented notes of cinnamon, cream, butter, wood, and ginger that were chased by impressions of spinach, grass, and coriander as well as hints of honey. The subsequent infusions introduced aromas of coriander, baked bread, vanilla, geranium, moss, green apple, and pear. Roasted almond, cherry, orchid, and orange zest notes came out in the mouth along with new impressions of minerals, cattail shoots, macadamia nut, vanilla, baked bread, geranium, green apple, moss, and Asian pear. There were also some hints of earthiness here and there. As the tea faded, the liquor emphasized lingering notes of minerals, cream, butter, roasted almond, and ginger that were backed by hints of baked bread, orchid, grass, and cattail shoots.

Very different from the other Shui Xian oolongs I have tried, this was an endlessly intriguing, surprisingly long-lived, and incredibly textured tea that also displayed tremendous complexity, depth, and balance. In my experience, many Dan Cong oolongs tend to beat the drinker over the head with floral and fruity aromas and flavors, but this tea was smoother, subtler, and more restrained, often emphasizing its creamy, buttery, bready, spicy, woody, and vegetal characteristics. In terms of style, this tea seemed to exist at the halfway point between a lighter roasted Zhangping Shui Xian and a Wuyi Shui Xian as it displayed some of the best qualities of both. For fans of Shui Xian and Dan Cong oolongs alike, this tea should be a must-try.

Flavors: Almond, Bread, Butter, Cherry, Cinnamon, Coriander, Cream, Earth, Geranium, Ginger, Grass, Green Apple, Honey, Mineral, Moss, Nutty, Orange Zest, Orchid, Pear, Spinach, Vanilla, Vegetal, Wood

Preparation
6 g 4 OZ / 118 ML

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My grading criteria for tea is as follows:

90-100: Exceptional. I love this stuff. If I can get it, I will drink it pretty much every day.

80-89: Very good. I really like this stuff and wouldn’t mind keeping it around for regular consumption.

70-79: Good. I like this stuff, but may or may not reach for it regularly.

60-69: Solid. I rather like this stuff and think it’s a little bit better-than-average. I’ll drink it with no complaints, but am more likely to reach for something I find more enjoyable than revisit it with regularity.

50-59: Average. I find this stuff to be more or less okay, but it is highly doubtful that I will revisit it in the near future if at all.

40-49: A little below average. I don’t really care for this tea and likely won’t have it again.

39 and lower: Varying degrees of yucky.

Don’t be surprised if my average scores are a bit on the high side because I tend to know what I like and what I dislike and will steer clear of teas I am likely to find unappealing.

Location

KY

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