When I was in vancouver last weekend, I went to the chinese tea shop with my friend, and Daniel made like 5 or 6 different teas just for us to try (me and my friend didn’t ask for any of them, or even to try teas, some of the other people did and he was just so excited to show us his teas, he just kept making more other ones), anyways, it was a lot of fun. He made this in what I assume was a really well-seasoned yixing because it tasted unbelievable, like I distinctly remember it tasted exactly like I was getting the last bits of mango that are on the pit of a mango and you’re trying to scrape off the last little bit with your teeth.. anyways, so I got my first yixing pot there, which was $15 because it’s a marriage pot, the lid fits really well and is almost the same colour, so I decided to use it for dancong because dancong is amazing
Anyways so I’m brewing it in that. at 98C
I get honey notes, and a rock sugar-like sweetness, light fruitiness somewhat reminiscent of lychee, a but of mint, some bark notes, there’s a cinnamon toastiness to it as well. It has a lovely tingly exciting mouthfeel with a lovely toasty aroma. I don’t really know what else to say about it, it doesn’t seem to complex. I get a bit more of a perfumey floralness, light and a bit more of a soapy texture a bit later into the session.
I like it, I might expect a little bit more at this price point (~$0.50/g) but it is really quite good.