I just got these in the mail – a couple of new Dan Congs from Canton Tea. Took me about a week to finally get to them, though. I had been so entrenched in Darjeelings of late, I neglected all other forms. So, I dusted off my trusty gaiwan and gave this a go.
They weren’t kidding when they said it was a floral and buttery oolong. On a blind taste-test, I would’ve thought this was a Taiwanese varietal. It’s very Li Shan-ish in some respects, minus the sweetness. Butter and flowers (lotus blossom, maybe?) dominate the profile. Normally, I would subject each infusion to their own notes, but the flavors remained fairly consistent throughout.
It’s not as tart as aged Dan Congs (which I like), but it’s still quite exquisite.
Preparation
205 °F / 96 °C
0 min, 45 sec
