90

Reading others reviews makes me even more sad that I apparently cannot appreciate this variety of Dancong. I had a Mi Lan Xiang from Chicago Tea Garden and got the same grey clay taste with a slight astringency, even though I am doing very short steeps. No honey or orchid to speak of, maybe a tad bit of grapefruit (based soley on the fact that I don’t like grapefruit) and I didn’t even get much aroma from it. I’m not sick, my water is nicely filtered and my teaware was properly cleaned and rinsed with boiling water prior to use so no residue or oders. It is a little better after the third steep, but gets weak by the sixth. This and CTG’s both to have a nice sweetness that lingers on the tongue once swallowed but its getting to that point that’s the issue. I have not completely given up hope, I have a pitcher of this cold brewing in the fridge after reading Verdant’s newest newsletter. Here’s hoping I find more to appreciate.

Preparation
205 °F / 96 °C 0 min, 15 sec
Kittenna

I’m not sure that dan congs are for me either, but darn it I’m going to keep trying for a while yet! I like them more than most straight blacks… which is something, at least!

TeaBrat

yeah I’ve been having dan cong “issues” as well…

Autumn Hearth

See I like Verdant’s other two dancongs better, especially the Huang Xhi Xiang. The cold brew is very interesting. Lots of honey, like woah and more floral but unfortunately there’s this really wierd astringency that brings up the unfortunate association of Cold Eezze and the horrible drying thing it does to the mouth. Grrr.

Pureleaf

Not sure if it will help or if you have tried, but you may wanna back your water temp down to around 190°F and steep a tad longer (non-gongfu). I’ll usually give it about 2min30sec on first steeping, after washing the leaves. This might help noticeable astringency problems. It’s certainly worth working through such issues!

Autumn Hearth

Thank you I will certainly give it a try!

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Kittenna

I’m not sure that dan congs are for me either, but darn it I’m going to keep trying for a while yet! I like them more than most straight blacks… which is something, at least!

TeaBrat

yeah I’ve been having dan cong “issues” as well…

Autumn Hearth

See I like Verdant’s other two dancongs better, especially the Huang Xhi Xiang. The cold brew is very interesting. Lots of honey, like woah and more floral but unfortunately there’s this really wierd astringency that brings up the unfortunate association of Cold Eezze and the horrible drying thing it does to the mouth. Grrr.

Pureleaf

Not sure if it will help or if you have tried, but you may wanna back your water temp down to around 190°F and steep a tad longer (non-gongfu). I’ll usually give it about 2min30sec on first steeping, after washing the leaves. This might help noticeable astringency problems. It’s certainly worth working through such issues!

Autumn Hearth

Thank you I will certainly give it a try!

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Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

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Baker Street, Berea, Ohio

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