Holy crikey,
It’s been two weeks since I’ve chimed in on here. Where have I been (er…besides watching copious amounts of Youtube, and saying “OWWWWwwww!” after work)? Okay, maybe that answers that question.
Got this in the mail as part of the Canton Tea Club. I’d had it before, but it I didn’t quite remember what “exactly” I thought of it. After four steeps so far, I now know that I “wuvved” it. It was toasty and tart like a good Dan Cong should be. Further cementing this as my favorite style of Chinese oolong.
It also helped to alleviate my general feeling of “blah” that’d been prevalent for the better part of a week.
For more info, go here: http://www.cantonteaco.com/blog/2012/12/canton-tea-club-week-10-mi-lan-dan-cong/
Preparation
200 °F / 93 °C
0 min, 30 sec
LOL nice to see ya around!
Still here, still kickin’.