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Muji porcelain teapot
2 heaped t
95-100º C;
steeped 3min

Green! ranging from white to ash green and various shades of brown. Plenty of thinly twist-rolled, hair covered leaves.

Amber liquor. Beautiful brilliant clarity. Nutty sweet aroma. Easy to drink, light, spring fills mouth.

Multiple infusions (5m, 6m, etc) until sweet water

1g in 120ml gaiwan lasted 3 days drinking it per:
http://tea-obsession.blogspot.com/2013/10/the-simplest-way-to-enjoy-cup-of-dan.html

1, preheat utensils (cup or pot)with boiling water
2, add dry leaves IMMEDIATELY upon emptying and cover lid
3, shake utensil in circular motion (not up and down) occasionally for 1 minute
http://tea-obsession.blogspot.com/2009/10/how-to-time-good-brew-without-timer.html
dry leaves gave up the smell of peaches & nuts

tasted like http://www.teanerd.com/2009/03/2008-da-wu-ye-jiang-hua-xiang-dancong.html
“Fragile ginger flavor and a sweet aftertaste”
“Gentle brewing seems to help with this tea”; so my mindless random steeping times led sometimes to astringency

“wonderfully delicate … not the most complex or the most powerful tea, but it does not waver in its subtlety or clarity of flavor.*

“Phoenix tea is one of the most difficult tea to brew. No matter a light, medium or high fired; aged, new harvested; Ming Cong, plantation; High mountain, low river side; Rock based, or just plain red earth….etc. " teachat Postby TIM » Jan 7th, ’09, 16:20

http://tea-obsession.blogspot.com/2008/01/how-to-brew-dan-cong.html

Kingdom :
宋種 (Song zhong) varietals = 鳳凰 (Feng huang)

Phylum :
水仙 (Shui xian)

Class (by quality) :
1) 单枞 (Dan cong), meaning single bush, is the highest grade due to careful selection from the vast number of Phoenix Shui Xian trees. In the past, these single bushes were harvested and processed one tree at a time. Today, single bush processing is still very much practicing and strong, averaging 3 lbs production per tree, the tea doesn’t travel out of the country across the sea much, if at all.
2) 浪菜 (Lang cai), good grade of fresh leaves were used, and processing is slightly more complicated during the fermentation step than for Shui Xian.
3) 水仙 , low grade of fresh leaves. and less careful processing.
http://tea-obsession.blogspot.com/2007/12/get-to-know-phoenix-tea-2.html

http://tea-obsession.blogspot.com/2008/01/get-to-know-phoenix-dan-cong-3-naming.html

20g tea
yixing

5s
Oily mouthfeel
Shellfish
Smells of dry, fresh forest & something almost flowery sweet

10s
Disappeared mouthfeel
Tea is strong, warmth travelling noticeably all the way to the stomach
and sitting there (where is the qi? is it there?)

20s
Return of the oily mouthfeel
The sweet note in the smell is that of sweet rice
Which also seems to be the flavour of the very light huigan
The qi is up the back of the spinal cord, to the base of the brain, & hovers above that like a pillow of air or earmuffs around back of the head and ears

45s
Seaweed and sweetest rice

1m
Delicious sweet rice
More enjoyable mouthfeel: full without being oily

2m
I could drink this tea all day

4m 6m overnight

20g tea (should have used at least 25g or 5 heaping, v flat, tea scoops)
yixing

huigan!

Muji
2 heaping tea scoops

elegant sweet milk breakfast tea

20g tea
yixing

Airy & sweet filament cotton candy
Ba bao fan (八宝饭) or 豆沙粽子 ( Bamboo leaf wrapped young rice with red bean paste)
Tea eggs

Rich, creamy mouth
Immediate huigan
wonderful Wuyi seaweed on amongst warm rocks smell

20g tea (suggested 7g / 85ml)
yixing

newly whittled stick
roasted (chest?)nut (barley? millet?)

summer on a northern coast:
forest giving way to cliff, overlooking dried seaweed on warm rocks and strewn through warm sand

qi is upward, a little much like a big, overexcited, jumpy puppy

Tea for 2:
1 heaping tsp per cup + 1 for the pot
Muji
coffee cups

+ milk sugar
= good standard breakfast tea

20g tea (~8 generous tea scoops/tsp)
yixing

wet deciduous leaves
acorns
bitterness that wafts
copper? iron?

not the right vixing match

1 heaping tea scoop
~300ml 原矿紫砂 zini yixing
gongfu

warmed pot, added leaves and smell of tea = smoke in the face by a big gust of wind

1) pours at
5sec: smoke again, being outside on a rainy, autumn day
thick mouth, changing flavours not fast, rather practiced & leisurely
+5sec: salt
+10sec: qi is relaxing, a massage on the shoulders

the hotter the tea, the more downward the qi
cooler, qi is upward, meditative travelling in head

2) 5, 10, 10
less complex changing of flavours, more dominant first
mouth feel is rounder, follows shape of a long moustache

3) 10, 20, xx
huigan
then a hit of salt
smell of leaves is pure smoke
then earth overturned exposing buried leaves, insect life etc

4) minutes
sweet water

5) minutes, 20min,
30min smokiness is back

First steep:
2 heaping tea scoops
Muji
gongfu

wash
untimed pours (many)

Second steep in pint glass
after ~8 hours
lightly sugared
left overnight

citrus, not lemon or orange, maybe grapefruit
hiking through rain over earth and leaves towards a welcoming smoke from a cabin chimney