6 Tasting Notes
A nice tea, I love the strength and complexity of Dancong. Like all other Dancong oolongs, this tea is best brewed aggressively. Leaves should be piled high 3/4 of the Gaiwan, water should be boiling (or just below since the leaves are very green), and should be steeped at least 30s every time. I like my tea strong, but not bitter or burnt, so if you are open to trying this tea in different parameters, I promise you wont regret it. To discover and appreciate the nuances of Dancong tea give it a try! By the third steeping a strong fragrance of rose steamed off of the leaves and the liquor. The scent cup held a complex array of characteristics including melon, white sugar, and roses. The scent and flavor of the liquor was overtaken by floral notes. The color of the liquor was golden and it had a very full, satisfying flavor.
Flavors: Melon, Roasted, Rose
Very mild, very pleasant. This 13 year old ripe tuo is not complex nor strong. After finding myself steeping this tea and replacing the spent leaves with fresh chunks after many infusions I felt as if I may finish the tuo in one sitting. I saved some tea for future sessions throughout the week and I look forward to drinking this easily approachable tea. Tastes like dirt, goes down as more easily than any tea I’ve tried, and relaxes me. Worth it to buy in bulk, which I may do.
This was a potent tea! A small amount of leaves really carried a lot of flavor, and brought a small amount of nice bitterness. The flavor was one that was very new to me and I thoroughly enjoyed it. It seemed to have a very satisfying element to it. Maybe that was just because Ive haven’t had too much Pu Erh in the last month… I also found it incredibly intoxicating, sinking me deep into the chair. My mind was buzzing and very relaxed. The color of the liquor was also a beautiful golden color like a brandy or whisky.
Flavors: Earth, Rum, Smoke, Smooth
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I have had this tea for some time and have had a chance to spend a lot of time with it. Looking at my email it seems I first tried it on September 29th of 2013 to be exact. Looking at my very first notes on the tea, it appears I was not satisfied in my first session. I was terribly mistaken and must have been half asleep or not used enough leaf because when I tried it again the next week it blew me away. It really stands out in the category of potent, bitter young raw Puerhs made with high quality maocha. The flavor, smells, texture, and body response for the tea really create a personality that I thoughroighly enjoy.
It starts off strong with sweet peach and cotton candy flavors and then fades into an even stronger bitter, burnt coffee flavor that last a long time in the mouth. There is also a delayed bitterness that lasts throughout the second wave of flavor.
The highlights of the tea are the scents that come with the fantastic flavors. Immediately when you wet the laves they smell like candy and fruit that would be almost too sweet. It doesn’t smell like tea. The liquor and scent cup accent all the flavors described above and also radiates a honey/syrup smell when the tea is hot.
I have noticed that after 8 or so months the tea is starting to slowly lose some of the fruity flavors which are being replaced by new cooked peach flavors and drowned out by a growing coffee flavor. Still very similar though. Maybe a 9.3 instead of a 9.5
I highly suggest this tea to anyone that likes their tea very strong and doesn’t mind taking two or three sessions to really pinpoint what you like about it. A little side note: If you enjoy this tea I guarantee you will love Tea Urchin’s teas made with high mountain maocha and Miles’ Birthday Blend.
Flavors: Bitter, Burnt Sugar, Coffee, Cotton Candy, Dark Chocolate, Peach, Raisins