First of all thanks to David at Verdant Teas for this batch of Dancong Oolong,
I made several infusions of my first sampling of this luxurious tasting nice little drink. My first impression is of something just a little vegetal like avocado milk, and it stays very milky the first few sips.
I look at the windowsil and behold my odontglossum orchid just sitting there as am I, rather I acquired a darker liquor from brewing the tea for a full two minutes this time in the Gaiwan after rinsing it in the YiXing Chawan. I can taste the ease of the tea, certain of itself and sweet it flows into a cuppa.
Back to reality,
GungFu in YiXing Gaiwan, 1st its a buoyant flavor mostly tastes of milk and jams, perhaps guava chutney.
2nd really enjoy the amber hue and milky overtones of the infusion.
3rd it’s still bold if only in the aftertaste and the smell of succulent guava flowers.
Adding steeps here unprecedented but would be a waste not too, with the leftover jamminess still there, and it’s a nice qi even after considerable steepage and scalding hotness.
Back to the orchid, it’s variegated leaves and long pleasing eye, just the way I feel after the tea drunk, and quietly pondering life. Where you go get the leaves from little orchid, I think you grew them overnight, lovely green plants, I can only imagine what the sampler from these folks is going to look like, super exciting.
