57

I’m holding off on rating this for now. I steeped some up this morning in the gaiwan and I just don’t get the appeal of it particularly with all the extended verbiage everyone else has used to describe it. It’s okay, but??? Am I missing something? Any helpful advice?

Geoffrey

Hmm. Dancong oolongs can be finicky about brewing. In fact, these oolongs have a reputation for being the most finicky as far as brewing goes. What kind of method were you using in your gaiwan? Water temp, leaf-to-water ratio, time and freshness of water can all make a difference. For these I usually make sure to use freshly boiled, filtered water. I have a small 3oz gaiwan, and fill that up to about 1/3-1/2 it’s capacity with Dancong leaf (or 2/3 capacity if I’m feeling bold). I then use boiling water for a quick rinse of the leaves, and follow with initial infusion for 10-15 seconds, poring off into serving pitcher for drinking. I follow that with another 6 or so infusions at 10-15 seconds each, and start adding +15 seconds time with each infusion after #7. Every 3 or so infusions, if drinking them back to back, I reheat the water somewhat to make sure it doesn’t get tepid. Just a general guideline, as I don’t think it really needs to be super exacting. I get good results with this.

And one thing I will note is that I’ve found freshly boiled water to be very important with this tea. Water that had been previously boiled, allowed to cool all the way down, and then re-boiled, produced dramatically diminished results the second time I tried this. It was an accidental discovery, and only got noticed by the contrast of drinking it again with freshly boiled water the same evening.

Hope this is helpful in some way, Amy. Give it a couple more tries if you can. If it’s still not working for you, maybe the flavor and other qualities of this particular Dancong just aren’t that appealing to your taste, which would be perfectly okay. Dancongs happen to be a particular favorite for me, but they’re not the preferred favorite for everybody.

TeaBrat

Thanks, that is helpful. It sounds like I was not using enough leaf for one thing!

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Geoffrey

Hmm. Dancong oolongs can be finicky about brewing. In fact, these oolongs have a reputation for being the most finicky as far as brewing goes. What kind of method were you using in your gaiwan? Water temp, leaf-to-water ratio, time and freshness of water can all make a difference. For these I usually make sure to use freshly boiled, filtered water. I have a small 3oz gaiwan, and fill that up to about 1/3-1/2 it’s capacity with Dancong leaf (or 2/3 capacity if I’m feeling bold). I then use boiling water for a quick rinse of the leaves, and follow with initial infusion for 10-15 seconds, poring off into serving pitcher for drinking. I follow that with another 6 or so infusions at 10-15 seconds each, and start adding +15 seconds time with each infusion after #7. Every 3 or so infusions, if drinking them back to back, I reheat the water somewhat to make sure it doesn’t get tepid. Just a general guideline, as I don’t think it really needs to be super exacting. I get good results with this.

And one thing I will note is that I’ve found freshly boiled water to be very important with this tea. Water that had been previously boiled, allowed to cool all the way down, and then re-boiled, produced dramatically diminished results the second time I tried this. It was an accidental discovery, and only got noticed by the contrast of drinking it again with freshly boiled water the same evening.

Hope this is helpful in some way, Amy. Give it a couple more tries if you can. If it’s still not working for you, maybe the flavor and other qualities of this particular Dancong just aren’t that appealing to your taste, which would be perfectly okay. Dancongs happen to be a particular favorite for me, but they’re not the preferred favorite for everybody.

TeaBrat

Thanks, that is helpful. It sounds like I was not using enough leaf for one thing!

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My profile pic is of a pink dahlia at Golden Gate Park.

Hobbies include: tea, making art, animals, vegan things, buddhism, nature, creativity, books, writing, cooking, meditation, yoga.

I am a fan of many different teas but my favorites are blacks and oolongs, chai, also like darjeeling and pu-erh. I’n always learning and expanding my horizons!

Dislikes include: bergamot, jasmine, highly tannic or bitter teas, overly judgmental and bitter people. :)

Live in San Francisco, I’m a SINK (single income, no kids) and love the urban life, but traveling out to the middle of nowhere is always fun too.

I tend to not drink things I know I will hate so a lot of my tea ratings are on the higher side. Here’s my rating system, sorta

95-100 I love this tea and would like to keep it around

94-90 An excellent tea which I may or may not repurchase

89-80 Pretty good, above average

79-70 Acceptable

69-60 Mundane – Will probably drink it if I have it

59-50 Ick

49 and below Nasty

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San Frandisco

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http://sanfrantea.teatra.de

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