Mi Lan Xiang (Honey Orchid)

This has made me happier than you can imagine my friend.

I prepared this tea again, hoping to like it better. It does better with a rinse than without even though Red Blossom says their teas don’t need to be rinsed. It is still sharp and more astringent than I care for.

Dan congs can be difficult to brew. You need to dial in the correct leaf/water ratio, temperature, and steep time. What are your steeping parameters?

Hello Luckyme! Thanks for your comment and question. I’ve prepared it two different ways now. First, using about 4g of tea to about 4 oz. Water at 210f for 30 seconds, gong fu style. Several infusions and still can’t shake the sharpness. Then I tried to make it into a cold brew. I was sure that would mellow it but it still tastes bitter to me.

I guess I’ll jump in here real quick. First, LuckyMe is absolutely correct in stating that successfully brewing dancong oolongs depends on dialing in the leaf/water ratio, temperature, and steep times. They are notoriously difficult to dial in when brewing, and unlike many other teas, they are very finnicky and unforgiving. They tend to have a natural sharpness and intensity that can be overwhelming for those unfamiliar with them. One of the best known traditional brewing methods is to absolutely pack a brewing vessel with tea leaves and then start off with short infusions after a quick rinse to draw out those qualities at the beginning. I suppose the idea is that once one gets past the initial roughness, it is easier to appreciate the subtleties that such teas offer for the remainder of the brewing session. After initially struggling greatly with brewing dancong, I have somewhat standardized my brewing practices over time and now employ slight variations on what is the more or less one-size-fits-all approach that works with most teas for me. I know this may sound somewhat counterintuitive, but if I were you, I would consider increasing the amount of loose tea leaves you are using by roughly one or two grams while also lowering the water temperature by at least seven degrees. When I brew dancong oolongs, I usually go with about 6g of loose leaves in a 4fl gaiwan or teapot and keep my water temperature right at 203F. Definitely rinse the leaves prior to brewing. Give them a solid 10 second rinse. Also consider starting with shorter infusions. I usually start at about 5-7 seconds but have gone up to at least 10 in the past. If this approach does not yield desirable results, start adapting it. Consider reducing the amount of leaves you have been using by at least a gram (so, like 3g), reducing the water temperature (I have gotten good results out of brewing dancong around 194-195F), giving the rinse an extra second or two, and further adjusting steep times. The type of brewing vessel you use can also make a big difference. Even though dancong oolongs are temperamental and an acquired taste, they are well worth the time and effort it takes to develop an appreciation for them.

There’s not much else I can add to eastkyteaguy’s excellent response. His recommendations jive with my own experience (and challenges) brewing dan congs.

I use a similar leaf to water ratio as you – 1g per oz of water – but far shorter steep times. I start with a 5s rinse, followed by a 6s initial steep, and increase subsequent steeps by 4s. IMO, 30s is too long. With a such a high leaf to water ratio, you need to keep the infusions short to minimize bitterness.

Good luck and let us know how it goes!

Thank you both so much! This gives me hope that I can redeem this tea. I will continue to adjust the variables and try again. I’m fascinated that actually using more leaves might help. It makes perfect sense that 30 seconds is too long. I was blindly following the sellers instruction without thinking. I am excited to try again with this tea.

There are so many Dancongs, some greener, some roastier, some more oxidized. Liquidproust did a group buy of them, and Bitterleaf had a fairly representative collection of them. I used to really like them, but they tend to be more astringent and caffeine heavy. I have a lot of Dancongs that I’ve barely finished. They were my go to in winter and as a college student, but as a teacher, I get more green oolongs to chill me out.

I enjoy greener oolongs a bit more, too — a lot of your notes resonate with my preferences. Thanks for the touchpoints (touchpersons?) of Liquidproust and Bitterleaf, though — I’ll check out their notes as I start educating myself.

Bitterleaf is a company that sells a bunch of them, and they really specialize in Pu-Erh, but they’re non-puer is quite good and comparable to what you’d get from White2tea. Liquidproust used to be a member, but he mostly focuses his efforts on the Facebook Gong Fu cha groups and in his company.

Ahhhh, okay — thanks. I saw mention of LP’s discord a few days back, so I recognized his name (I tiptoed into the discussion boards but haven’t really made the leap yet… so much to do!).

Glad I read this now. Was thinking about a late in the day gongfu session with a dan cong but if they are higher in caffeine then time change weekend isn’t the time to tempt fate. Maybe tomorrow morning…