Finally, I may have used enough leaf to find this tea enjoyable. Packing my small gaiwan near to the top with these big twisted wires, I was able to get some really fun flavors out of this tea. The initial steep was a fruit and blossom bomb, with tons of white peach, papaya, and nectarine, all backed with subtle hints of cocoa powder, sandalwood, and white pepper. Underlying all of this was a subtle, silky texture and flavor of fresh, perfectly-cooked scallop meat, reminiscent of the really enjoyable pink shrimp flesh I found in a younger Hou De dan cong. Ramping up the amount of leaf and following Tea Habitat’s brewing guidelines (http://tea-obsession.blogspot.com/2008/01/how-to-brew-dan-cong.html) really produced a nice session this morning.
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You really make me want to try this tea. I have a similarly aged Feng Huang DC from Dragon Tea House that I just can’t get to work for me. Tastes too much like shu puerh. Did you get the leathery tastes of puerh in this?
It doesn’t taste anything like shu puerh to me. It’s got it’s own thing going on. It does have leather, but in a soft, fresh, dry kind of way. Similar to how figs or golden pipe tobacco might give off. Not in the earthy, umami, mushroom-like way that a shu puerh might.
You really make me want to try this tea. I have a similarly aged Feng Huang DC from Dragon Tea House that I just can’t get to work for me. Tastes too much like shu puerh. Did you get the leathery tastes of puerh in this?
It doesn’t taste anything like shu puerh to me. It’s got it’s own thing going on. It does have leather, but in a soft, fresh, dry kind of way. Similar to how figs or golden pipe tobacco might give off. Not in the earthy, umami, mushroom-like way that a shu puerh might.