1960s Dan Cong

Tea type
Oolong Tea
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Edit tea info Last updated by Short Sorceress
Average preparation
185 °F / 85 °C 0 min, 15 sec 5 g 4 oz / 118 ml

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From Life In Teacup

1960s Phoenix Dan Cong

Production Year

1960s (specific year unknown)

Production Season

Production Region

Chaozhou, Guangdong Province


Traditional roast

Pack Size

0.18 oz. (5g pack), 0.9 oz. (25g)

Price per unit

$6, $26

Product #


Current price of this tea is based on supplying costs. The price is subject to adjustment in the future based on rarity. This tea does not have the typical aromas found in many new dan cong products. Instead, it somewhat resembles shu puerh without the pile fermentation odor.

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2 Tasting Notes

6768 tasting notes

Channeling my inner-hippie (which seems to be a daily occurrence…but anyways…)

This has an earthy-dusty wood type aroma to it but also has a hint of that pu-erh type smell, too…moreso on the pleasant side, tho.

This is a cross between a pu-erh and and oolong, I suppose…it has characteristics of both that I am personally picking up, that is.

It’s slightly sweet but slightly earthy. It’s a bit ‘dusty’ but in a good way. It’s a little nutty and has that nice roasted flavor, too!

I want to burn incense now.
Groovy Man…


Far out! I can dig it! Power to the people!


Groovy :)


Way to go, man!


Keep on truckin! Boss! Bitchin! All right and out of sight! Bet I’m the only one who saw James Brown trading stamps at the grocery store in Washington D.C. in 1967! Huh!?! Say it loud!


Oooot! Oooot!


Far out, heavy, and sol-id. Oh, and don’t eat the mushrooms.


There were dances my people, The Jerk, The African Twist, The Slide, The Hully-Gully, The Mashed Potatoes, The Monster Mash to name just a few and I can still do them all!

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2145 tasting notes

It’s surprising really how much of a difference 10°F can make in a cup of tea. At 185°F this tea was slightly sweet with only the barest hint of a floral note. The strong earthy flavor obscured any of the more complex notes I was expecting, leaving the tea tasting more like pu’erh than oolong. Increasing the water temperature only accentuated the deep earthy flavor of this tea. If I had started out with a blind sample prepared with boiling water I never would have guessed I was drinking oolong. I also found it fascinating that unlike fresh tea, this tea didn’t turn bitter or develop an astringency when I chose to use hotter water or an extended steeping time. The flavor only became deeper and more earthy, with a slight mineral note at the end.

You can read the full review on my blog:

185 °F / 85 °C 0 min, 15 sec 5 g 4 OZ / 118 ML

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