Guangdong Bai Ye Dan Cong Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Brandy, Caramel, Citrus, Earth, Grapefruit, Malt, Pleasantly Sour, Plums, Smooth, Spices, Tannin, Wood
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by adagio breeze
Average preparation
200 °F / 93 °C 3 min, 0 sec 4 g 6 oz / 178 ml

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2 Tasting Notes View all

  • “I’m astonished that such an excellent tea has only one review. I intended to write about it back in January, but my kettle broke down midway through the session and I discovered this makes a...” Read full tasting note
    93
  • “This tea was a cup full of YES for me. It didn’t quite blow me away like some other teas have, but from my first sip it just felt so perfect and right. Caramelly sweetness, plummy fruitiness, a bit...” Read full tasting note
    96

From What-Cha

A delicate black tea with a most unusual taste; caramel start with a light citrus finish.

Tasting Notes:
- Fudge aroma
- No astringency
- Caramel taste with a light citrus finish

Origin: Mt. Wudong, Guangdong Province, China

Brewing Advice:
- Heat water to roughly 95°C/203°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 3-4 minutes
- Always remove the leaves from the water once the tea has brewed
- Re-use the leaves multiple times and increase steeping time with each subsequent infusion
- Best without milk

We always recommend experimenting with any new tea, to find the parameters which suit you best.

About What-Cha View company

Company description not available.

2 Tasting Notes

93
243 tasting notes

I’m astonished that such an excellent tea has only one review. I intended to write about it back in January, but my kettle broke down midway through the session and I discovered this makes a wonderful cold brew. This time, with a new, working kettle, I steeped the six remaining grams of my 10 g sample at 200F for 7, 10, 12, 15, 18, 20, 25, 30, 40, 60, 90, 120, and 240 seconds.

The dry aroma is a glorious mix of caramel, malt, and citrus. The first steep has notes of caramel, malt, citrus, and plums. The second adds some sour woodiness, especially as it cools, although this doesn’t detract from the flavour. In the third and fourth steeps, I get some mild spices, kind of like a plum cake; brandy also comes to mind. The tea is a little soapy and a bit astringent if kept in the mouth for a long time.

The next few steeps retain the same profile, although the grapefruit and citrus undertones are more prominent. As the session progresses, it becomes more like a black tea, though the delightful plum notes persist. The last couple steeps have notes of faint plums, malt, earth, and tannins.

This is a thoroughly enjoyable tea that I’m sad has been out of stock for a while. Its over-the-top caramel and fruity flavours make it a decadent treat. I’ve also loved the black Dan Congs I’ve had from Yunnan Sourcing and Camellia Sinensis, and I’m beginning to consider this one of my favourite tea types.

Flavors: Brandy, Caramel, Citrus, Earth, Grapefruit, Malt, Pleasantly Sour, Plums, Smooth, Spices, Tannin, Wood

Preparation
200 °F / 93 °C 6 g 4 OZ / 120 ML

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96
123 tasting notes

This tea was a cup full of YES for me. It didn’t quite blow me away like some other teas have, but from my first sip it just felt so perfect and right. Caramelly sweetness, plummy fruitiness, a bit of citrus at the end, and so, so smooth. I’m not a black tea fanatic like some people around here are, but this is one of the most delicious, relaxing, and comforting teas I have ever tried.

To expand on that last bit: I brewed a mug western-style so I could have something to sip on while I washed some dishes. I don’t know if it was actual tea-drunkenness, but after a few mouthfuls I started to feel a bit drowsy and floaty, and I’d imagine that if I did a gongfu session with this I’d be flying pretty high. So just a word of caution: This is not a tea for staying alert at the office. This is much better suited for a sleepy evening at home with a book and a cat, or maybe even for sitting in a dimly lit room listening to Dark Side of the Moon.

This is probably my favorite black tea I’ve had yet, which doesn’t surprise me too much given my love of oolongs, and it appears this one is a fully oxidized dancong. The only thing I didn’t like about it was a slight prickly sensation in my throat after the tea had cooled, but that’s a petty quibble. I don’t know if any of my other What-Cha samples can surpass this one, but I have high hopes for them!

Flavors: Caramel, Citrus, Plums

Preparation
200 °F / 93 °C 3 min, 0 sec 2 g 8 OZ / 236 ML

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