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“Gongfu! Finally took the time for a session with this dancong oolong and shou pu’erh blended tea! This is such a unique combination of teas to be pressed together, and I wanted to make sure I have...” Read full tasting note
If this experiment was anything less than a success, then you wouldn’t be reading this right now. A blend of quality 2022 spring Yashi Xiang (duckshit fragrance) Dancong and 2020 Menghai shou puer, this unlikely marriage is one of our proudest creations of the year.
The expected high fragrance and floral quality of the dancong comes through in the front. A naturally creamy scent from the dancong is already present, but it is further enhanced by the thicker texture of the shou puer. These teas work beautifully together, managing to put your head in the clouds while your feet are still on the ground.
Normally with teas that we feel strongly about, we recommend picking up one cake to drink now and one to age for later. However, this is still an unproven entity in terms of how the Dancong will perform on a longer timeline, so we can’t make any bold claims about how this will age. Our recommendation remains though, because if you’re like us, you could easily see your first cake disappear in a matter of a month or two.
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2023 Crème de la Crème Yashi Xiang Dancong x Shou Puer
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Tea & TinsGongfu!
Finally took the time for a session with this dancong oolong and shou pu’erh blended tea! This is such a unique combination of teas to be pressed together, and I wanted to make sure I have it the mental focus I felt it would likely need and deserve. Honestly, the oolong and pu’erh play off each way nicer than they have any right to! There’s something so sweet, fresh and floral about the aroma that comes off the leaf and liquor as it steeps that exemplifies some of the best qualities of the dancong. In terms of taste I find this to be akin to a softer shou with a more round and coating mouthfeel. It’s still earthy but very clean and lacking the heaviness and pungency it might have were it not blended. I get some undertones of lychee and plum skins, which make me think of the dancong, and it’s so unique to be tasting in tandem with the pu’erh! I think it all kind of works because of the unifying minerality of the two teas. Honestly, I just really love “Frankenteas”. This miss a lot but, when they hit, OH BOY do they hit!
Tea Photos: https://www.instagram.com/p/CnpsRapOZtk/
Song Pairing: https://www.youtube.com/watch?v=9ssjkdcATng
