jing tea shop

Edit Company

Recent Tasting Notes


Ok, JingTeaShop -

I absolutely love this tea. its my favourite of the famous dan congs, and my favourite of yours (so far – im still only tried small amount of your stock) really easy to brew – to experiment ive just brewed 3g/2 minutes in my gaiwan just to see how it would do and its, not great, but any others would have been horrid, and this is still drinkable.

to me its the most balanced of the dan congs i have tried with regards to roasty smoke, oily butter, flowery orchid. lovely stuff.

for $33 for 100g, this is now my go-to Oolong, which was the experiment, to see which cheaper ones would make up for the stuff i buy for a LOT LOT more in the UK. – so extra points because of how cheap it is compared to those. Just so good.


Top stuff

Flavors: Butter, Leather, Orchid, Smoke, Wood

195 °F / 90 °C 0 min, 45 sec 3 g 3 OZ / 100 ML

Login or sign up to leave a comment.


Gongfu style for 15secs

First steep not much going on really!

second steep and the leaves havent even unfurled – this one for 30 secs – milky aroma & quite a ‘hard water’ taste? like there isnt much of a jade oil thing going on. Slight vegetal taste, and a tiny aroma of sweetness, like candy floss.

Astringency started to appear, and a smell that reminds me of greeness & kale.

3rd steep much the same but less flavour.

Its more reasonable at $35/100g than my other Jade Oolongs, and compared to the other ‘Iron goddess’ I have tried which was heaped with so much Jasmine it made me feel sick, this one is a lot better. It doesnt seem to have the magic taste that my Da Yu Lings have (but they are a lot more expensive), but it has a nice head feeling, so im happy.

and happy that I can try other Iron Goddess now without worry about the added jasmine!

edit* did a much longer steep and managed to extract some jade magic out of this one. I like it!

Flavors: Cotton Candy, Kale, Milk, Vegetal

195 °F / 90 °C 0 min, 30 sec 3 g 3 OZ / 100 ML

Haha, I just realized how absurd some of our tea descriptions sound out of context. Only a tea lover would see the flavors ‘kale’, ‘milk’, and ‘cotton candy’ together and think “I gotta get me some of that!”


haha you are so right :)

Login or sign up to leave a comment.

Ive been holding off reviewing this one because i kept getting the brewing wrong, and ending up with a weak tea. I wanted to do it justice. so here i am, late at night and brewing too many cups of Oolong, as ive started this review and now want to finish it.

Ive now moved up to 4G ~30 secs in my gaiwan, which is a lot for me. i prefer lesser amounts.

This aroma is very woody,with a really small hint of butter, possibly some nuts or cocoa, but its hidden behind the smoky roasted smell.

Taste-wise, it is the same – very charcoal-y, woody, with hints of cocoa, maybe some chocolate. No butter or creamy oil taste going on here, and no other taste for me to grasp on to.

I have only tried a few different Da Hong Pao, this one has a lot of the charcoal-y thing going on, but i dont like the strength of the roast here, also then again im not into tea which is too strong in any of the above flavours, so for this I havent scored it, I don think it is necessarily bad, just not to my taste.

A review on the website did mention this one can be a hard brew, so perhaps im still getting it wrong? All my other Oolongs have been very easy to brew nicely. This is the first ive failed with.

Flavors: Cocoa, Roasted, Smoke, Toasty

205 °F / 96 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

Try lowering temperature to around 185 to 190, and use less leaf. I use about a tsp and steep for 3-4 minutes.


I’ll try that next time and leave a comment here


I have tried and tried, there is an ever-present burnt wood/charcoal thing going on. It must just be too roasted for my tastes. for what its worth I am an Eight Immortals Ba Xian Dancong kinda guy. It really makes me think of drinking water that has been filtered through charcoal!

Login or sign up to leave a comment.


Decided to take a break from my daily morning puerh ritual and brew me some Dancong. It must be well over a year since I had any oolong at all so I searched my cupbord and found this one hiding in the corner, still wrapped up in a foil bag. For me Jing Tea Shop is my “go to” place for oolongs, especially Dancong. Their Milan AAA is delightful (I still have half a bag left from their 2012 Spring press) and I remember this one also being excellent. The Song Zhong Dancong is definitely one of their pricier teas…I remember paying about $50 for a 50 gram bag.

Anyway, I decided to steep 6 grams in my 130ml yixing to see how things have come along. Here are my notes…

Strong, fruity aroma from the dry leaves…still smells good. I don’t bother rinsing the leaves but do my first proper steep at roughly 10 seconds. Before sipping I smell the wet leaves…VERY fruity, acidic citrus aromas, zesty lemon? Sipping the first steep I am reminded why I always bought Dancong from Jing…it is excellent. Nice and smooth, great balance of sweet honey and citrus fruitiness, slight nutty textures, mild “dry mouth” affect that brings out more complex flavours that end up dancing on your tongue and at the back of the throat, VERY long finish.

Several steeps go by and it is more of the same…massive bursts of fruits…beginning to feel some nice energy coming from this, not really calming but more aggressive in nature. I think it’s strongest characteristic is its long finish, as all the complex flavours keep your mouth and tongue “entertained” for ages. Monitoring steeping times I feel is rather important because if you steep for too long the fruity tones negates all the returning sweetness. Good durability in this one as well…you can steep multiple times which yield the same excellent results.

So, this is an excellent example of a Dancong done right. It is just as good as I remember it to be. However, there is a slight sting in the tale. I love puerh too much now that other teas become a little insignificant. It certainly made a nice change, but come this evening I will be going back to drinking the tea that completely changed my way of thinking on what tea really is all about. In my opinion nothing will beat the joy of drinking a great, high quality puerh. It’s the little things that matter…the ritual of carefully breaking apart a cake or tuo, the differing contrasts between sheng and shu, wet and dry storage, differences between young and aged, and also the transformation that happens when a puerh suprises you after aging it for a while. I am simply addicted to puerh!

Flavors: Citrus, Fruity, Sweet

0 min, 15 sec 6 g 4 OZ / 130 ML

i love JTS. Everyhting i tried from them was high quality. and you cant beat $5 flat ship. i love Puerh but its nice to have some DHP or Dancong for a change. I dont know if you tried but i have very good experience with Tao Tea Leaf.

Terri HarpLady

Its been awhile since I visited the Dancongs in my cupboard. After reading your review, I think I hear them calling my name :)


Hey Boychik thanks for the tip regarding Tao Tea Leaf. I will need to check them out. Hey Terri yeah get the good stuff out and do some dancing with the Dancong :)By the way if anyone is interested in doing a tea swap for some of the Milan AAA 2012 that I have let me know. I got quite a bit of it left…at least 50 grams. The Song Zhong Dancong I could only do 6 grams of as I hardly have any left :(

Login or sign up to leave a comment.


Received as a sample from Jing Tea Shop with an order of some assorted (mostly white) teas.

Amber color. Very smoky, earthy, peaty. Maybe I didn’t steep it for long enough, but it doesn’t seem as heavy as most black teas. Complex and very interesting. Unfortunately, doesn’t re-steep very well.

Flavors: Clay, Earth, Peat, Smoke, Tobacco

205 °F / 96 °C 4 g 9 OZ / 266 ML

Login or sign up to leave a comment.


No notes yet. Add one?

180 °F / 82 °C 0 min, 15 sec 4 g 5 OZ / 140 ML

Login or sign up to leave a comment.

Origine: Fu Jian Province
Harvesting area: Inner Wu Yi
Harvesting: ~ 600 meters above sea level
Plantation altitude: Spring 2012
Tea varietal: Shui Xian
This Wu Yi Shui Xian was heavily fermented and baked with hard wood charcoal thus making it a oolong tea that can be stored for a few years.
Eye: Light amber
Nose: Toasty, flowery, touch of acidity and sweetness
Mouth: Medium thick tea liquor, mild acidity, flowery, good freshness, long and sweet aftertaste

I copied most recent info on this tea sample i got.

This tea is great. Toasty, roasty, sweet, stone fruit notes, raw nuts(cashew?) and some cannabis. Long lingering sweet aftertaste.
Gongfu method
6g 100ml gaiwan 195F
rinse/pause/5/10/10/10/15/20sec etc

195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

Sounds good. I love cashews!!!!


heck yeah, this one sounds fab

Login or sign up to leave a comment.

Login or sign up to leave a comment.

drank Rou Gui A by jing tea shop
457 tasting notes

Another tea from my recent order Jing Tea Shop. Spring 2012
I like this tea. its not as complex as Mi Lan Dancong. But i shouldn’t even compare them.
It seems like its medium roast. dont think this tea is old. thru reading TeaDB i found it gets better after a year
Anyway, this tea is yummy. its rich with dried fruits with cinnamon( very nice ,not overwhelming). Gongfu method 6g 100ml gaiwan 200F
Many short steeps of 5/10/15sec.
I cant say its my fav because its the only one i tried. i would like to compare it to other Rou Gui.

200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

I think I’ve read that article about 10 times and still need to read it more times, so much info packed in it.


Agree. The guys are awesome. Looking forward for more episodes and articles from them


some people will recommend waiting up to 3 years before consuming. Essence of Tea says to wait 3yrs. I think 2 is enough.

Login or sign up to leave a comment.

Spring 2014
I’m so impressed with this tea. Unfortunately due to my inexperience with Dancong
I probably won’t be able to do the proper review.
I’ll try to do what I can. It’s incredible. It’s like fruit cocktail (. I’m not even able to pinpoint every one). Lychee, mango, pineapple, maybe cherry. Some raw nuts. Around 4th steep some bitterness creeped. But nothing offensive. And loooong sweet aftertaste lingering in my mouth.
Gongfu 6g 100ml 195F
Many 5/10/15 secs
Highly recommended, thanks apt!

0 min, 15 sec 6 g 3 OZ / 100 ML

one of my favorites! glad to hear you liked it


I think I’m going to order more of it. I just want to finish tasting others

Login or sign up to leave a comment.

I was smitten today. This tea is like nothing I tried in my life.
4g 100ml 195F
Rinse/10/15/15/20/30 etc
Leaves are long. Maybe like an inch on average and some longer
Smells intoxicating. I’m very new to this type of tea so it’s hard to describe all the notes. Overall it’s like drinking semi sweet champaign .
So glad I ordered from JTS. Thank you apt for recommending

0 min, 15 sec 4 g 3 OZ / 100 ML

Smitten? Oh my.


try it with 6-7g for 100ml, Dancongs are better with a bit more leaf. Glad you liked it, tell me how the AAA compares!


Will try. Thanks;)


I luuuuuv dancong


I’m happy you found a tea that impressed you so much :)


I want to try AAA today . I hope I will be able to find the difference.


Thank you mj, this tea is unique to me

Login or sign up to leave a comment.

drank Dan Cong Red Tea by jing tea shop
457 tasting notes

Revisited. This tea is delicious. in my previous note i used 4g, this time 5g. thats my ratio nowdays 5g for 100ml. as previously mentioned its citrusy, longan, grapes and raw nuts. Still love it. i would restock at some point


200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

Sounds amazing

Login or sign up to leave a comment.

drank Dan Cong Red Tea by jing tea shop
457 tasting notes

I got my order today. I was so excited because I got 3 tea packages after “starvation” mode.
This tea. It’s very complex,changing from one steep to another.
Gongfu method
4g 100 ml gaiwan 205F
10/15/20/20/30 etc
The leaves are midnight black, very thin and very long like Daddy long legs. Scale to the rescue.
First steep was pale yellow, longan or grapes, juicy and some raw nuts,maybe cashew?
Second steep was totally different. Smelled like brownie, tasted like brownie with some faint cherry note
Later steeps were more citrusy, like grapefruit, longan came back with more cherry note pronounced. Some steeps were kinda floral in Darjeeling way.
This tea was quite an experience. Rich, multifaceted , satisfying
Thank you apt for suggesting me Jing Tea Shop. I’m very excited to try new teas.

0 min, 15 sec 4 g 3 OZ / 100 ML

wow! sounds like some of this is being added to my next JTS order.

Login or sign up to leave a comment.

drank Winter Ya Shi by jing tea shop
775 tasting notes

Login or sign up to leave a comment.


My first Lion Mt dragonwell and I am stunned. Literally zero bitterness, all sweetness and the most complex flavor profile of any green tea, it changed in my mouth like a good oolong. The taste started out like sweet peas then slightly creamy then crisp almost lemon/lime like. Later steepings revealed a asparagus after taste that was superb. Just when I thought green tea was boring and 1 dimensional the tea that was described to me as the “chinese gyokuro” came along. This is truly my new favorite tea and i am already anxious that it is only obtainable late april early may yearly.

Flavors: Asparagus, Peas

180 °F / 82 °C 3 min, 0 sec 5 g 8 OZ / 236 ML

Sweet peas and creamy to crisp lemon/lime….then asparagus… Wow. This sounds fantastic. Absolutely fantastic.

Jiāng Luo

oops guess this was a qing ming harvest (30th march) not pre-qing ming but yeah I was about to give up on greens now I finally found one complex enough to try steeping in my gaiwan.

Login or sign up to leave a comment.