Tea of the afternoon. I tried this out in my new yixing pot and really should have known better to not try a new sample this way and that this particular yixing pot isn’t well suited to gongfu brewing. Too big, too bulky and it has a loose lid due to the strainer and that it is likely mass produced.
I bought the pot and it’s matching cups for their color and design (sage green with a dragon and phoenix) but it seemed a shame not to use them. I decided Dan Congs in general would be a safe bet to season it with, as I would likely always have one in the house, but like I said this pot is just not meant for it. So new oolong, I’m sorry, it’s not you it’s my pot. Luckily I still have half a sample left.
In all honesty the tea was still pretty good, not ruined by any means. The first few steeps were the best and they reminded me a bit of the oolongs I tried this weekend (my first Rou Gui and Tung Ting, both lovely, both brewed much better, because of proper tea ware at Essencha) in that there was a cassia note and some unami, but I also got pretty distinct orchid, honey and peach notes with mineral sweetness throughout. Must get gaiwan ASAP, followed by a tiny yixing pot or two.
Update sipdown: this smells so delicious, leaves a fantastic taste in my mouth once swallowed, but the taste before that? A bit disappointing, it’s green and slightly astringent and just doesn’t deliver on the promise of the smell which is so complex and roasted. Ah well.