Tea Habitat

Edit Company

Recent Tasting Notes

Lasted 2 days drinking it per:
http://tea-obsession.blogspot.com/2013/10/the-simplest-way-to-enjoy-cup-of-dan.html

from http://www.teanerd.com/2009/03/2008-da-wu-ye-jiang-hua-xiang-dancong.html
“Fragile ginger flavor and a sweet aftertaste”
“Gentle brewing seems to help with this tea”; so my mindless random steeping times led sometimes to astringency

“wonderfully delicate … not the most complex or the most powerful tea, but it does not waver in its subtlety or clarity of flavor.*

“Phoenix tea is one of the most difficult tea to brew. No matter a light, medium or high fired; aged, new harvested; Ming Cong, plantation; High mountain, low river side; Rock based, or just plain red earth….etc. " teachat Postby TIM » Jan 7th, ’09, 16:20

http://tea-obsession.blogspot.com/2008/01/how-to-brew-dan-cong.html

Flavors: Ginger

Login or sign up to leave a comment.

This review is for the 2014 harvest.
While this is a dancong, it resembles a pouchong because of the floral notes and brightness. Yet at the same time it as the characteristics of a roasted oolong because of the color. The darker color doesn’t add any notes you would expect though which was quite a surprise as I was expecting a stronger tea. To be honest: This is one of the most gentle cups of tea I’ve had in a long time. Between the mouth feel and taste, this is a beautiful leaf. The liquid has little aroma and the taste is very delicate. This is one of those teas you have to drink slowly and think about the taste right after to realize exactly what you just tasted; unlike stronger teas that kind o punch your taste buds.

Tea Habitat being included for the 2nd or 3rd group buy in 2016… maybe :)
https://www.instagram.com/p/BA7d331RYD1/

Daylon R Thomas

That looks like something I might like. My fingers crossed in the groups buys.

Everyday_Teaist

Couldn’t agree more with you on the tea being delicate. Each steep changes flavor, and sometimes there is a bitterness that surprises in a middle steeping. Love the way the sweet note at the end continues for a long, long time.

Login or sign up to leave a comment.

88

Just a few leaves of this dan cong oolong is enough to feel nourished. The complex, uplifting aroma and ginger-honey flavor are a good start. This is a serious mood-lifter.

Preparation
Boiling 0 min, 15 sec 1 tsp 6 OZ / 177 ML

Login or sign up to leave a comment.

98

Years ago I was given a jasmine oolong from Guangdong, that was one of the teas that set me on my tea journey. It was wonderful mix of jasmine scent and oolong fruitiness. Over the years I have suffered through many jasmine scented teas looking for that tea. They are always the same — over powering jasmine perfume that completely covers the tea. Until now. This tea is what I’ve been looking for all these years and its not even a scented tea — jasmine never touched this tea. The fragrance of the liqueur is like walking through a garden and catching the smell of jasmine in full bloom. But the taste is a slight cream with the orchid taste fans of Dan Cong oolongs love. Jasmine flavor follows, but the quality of the tea shines through. Mouth feel is wonderful with long satisfying after taste. A gaiwan will make the jasmine more pronounce while a clay pot gives you more fruit and a subtle jasmine — a Chao Zhou pot gives you a wonderful balance of fruit, cream, jasmine, & orchid.

Preparation
205 °F / 96 °C 0 min, 45 sec 3 g 4 OZ / 118 ML

Login or sign up to leave a comment.

I have tried all different ways of brewing and drinking this. The flavor I brought out was wonderful, but nothing like the depth and richness brewed into it by Imen, at Tea Habitat. I clearly haven’t learned to brew tea yet.

Brewed from water stored in a clay vessel, and into a clay water pot, over a small clay charcoal stove, into a teapot made from clay from the same region as the tea…..well, it creates a layer of flavor and depth to the tea that must be tasted to be believed.

Kirkoneill1988

i use my nice “Ru yao dragon teapot”

https://www.instagram.com/p/BACsG_WJ4x8/

Login or sign up to leave a comment.

This vintage tea is strong, without being sweet or floral. Yet it has strong texture, and holds up to many infusions.

Login or sign up to leave a comment.

Earthy, full, and grounding. 10 plus infusions still yielded a tea that still had wonderful flavor, as it lessened in color. Brewed Gongfu style in a Yixing tea pot, it is said to be able to take 20 plus infusions and still be flavorful, even when brewed clear in color. The effect of this tea is felt on the whole body, as you drink each infusion you may notice different effects.

Login or sign up to leave a comment.

Just finished 2 weeks of drinking this daily.

I found that with just a few leaves in my cup, I still really enjoyed this.

Login or sign up to leave a comment.

Li Jai Ping (viillage) Lao Cong (old bush) is a more descriptive title for this tea.

Earthy and grounding, this tea yields multiple infusions when brewed Gongfu style for about 20 seconds (like most of the Dan Cong teas). My stomach was calmed and soothed.

Login or sign up to leave a comment.

A passionately floral tea. Still floral, through multiple infusions…6 plus.

Login or sign up to leave a comment.

I always really enjoy this. It’s wonderful, and the people I share it with agree. It’s not hard to brew, either. Good to the last possible sip, and the aroma in the cup is still something I linger over, when it’s done.

I use a Brita filter on my faucet, and for many things, it’s fine. But for the oolongs I have been exploring, the water seemed to be getting in the way. I’m so over bottled water, and I don’t live by a stream……So lately I have been using a piece of bamboo charcoal in the kettle, when I boil water for tea or miso soup. It seems to act as a filter, and also mineralize the water, to some extent. It’s made a huge difference, with the results being amazing pots of tea. Should have tried this long ago.

Login or sign up to leave a comment.

Delightfully strong fragrance and flavor. Is more accessible than the other Dan Cong’s I tasted, yet a flavorful and multi-steep-able brew.

Login or sign up to leave a comment.

82

Just got started with this one, a little late in the day, so it’s going to have to wait overnight for a full tasting. The first couple of infusions, leaf enough to fill my little yixing Dan Cong pot about 60% full at this point, and water about 195 degrees, were quite brief—pour in, pour out. They show layers of sweet floral flavor, peach and lychee, quite delicate and lovely, and promising for more tomorrow.

Several more infusions, still mostly quite brief—had to dilute on accidental minute-long infusion several fold to get back to the concentration that makes me happy, and it did make me quite happy. Sweet, fruity, floral, but not the degree of spiciness that I associate with my favorites of the Dan Congs. More when I’ve reached the bottom of this tea….

Edit again: I never finished the post, but I did finish the tea—the leaves stopped making interesting infusion somewhere between the 20th and 25th infusions.

Preparation
195 °F / 90 °C 0 min, 15 sec

Login or sign up to leave a comment.

93

First time I’ve tried this tea: it’s a lovely tea, delicate and richly floral. I didn’t weigh the tea first, not really trying for a formal review, or take notes infusion by infusion, but it’s already apparent, about six infusions in, that this is a very friendly and forgiving sort. If it were less pricey, I’d call it a good beginner’s Dan Cong.

Editing to add some morning after impressions—still infusing the same leaves, left in the teapot overnight: spicy notes coming to the fore this morning: cinnamon & cloves along with the floral. Very nice.

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

Login or sign up to leave a comment.

88

Sweet and caramelicious, as described. Very very smooth and delicious. I’m brewing a little more than a gram of tea in a tiny yixing pot, water about 185 degrees for a start, amazing lovely stuff. This would make an excellent ‘starter’ Dan Cong—hard to imagine it going wrong in any unpleasant way. 3 infusions in, still very lovely. Sweet, caramel, fruity—stewed fruit rather than fresh, perhaps—and just a hint of spice.

Back many infusions later—infusions 30 seconds or more now, water 205 degrees, and still delicious—the spiciness is to the fore more now, and still sweet and rich, but a little thinner. Quite a lovely tea.

Preparation
185 °F / 85 °C 0 min, 15 sec
TeaBrat

Thief Poop!

Grace

Thief poop, lol

xhado123

I’ve wanted to try that one for a while, been afraid of the cost vs. volume.

teaddict

None of the TeaHabitat ‘single bush’ Dan Congs are cheap, but I’ve always enjoyed them. I brew them up in a very small pot or gaiwan, and get a lot of infusions out of them, so the price per unit of enjoyment is not so bad.

Login or sign up to leave a comment.

97

Stunning initial sweet fruity scent when put into the preheated Chao Zhou teapot. Unfortunately I forgot to weigh the tea beforehand.

And the tea lives up to the preview aroma: superbly fragrant, sweet, fruity, delicious first infusion at 10 seconds. Very little change yet at the third very brief infusion. Gorgeous stuff.

Up to the 6th or 7th—lost track. Still keeping infusions fairly short, this one will be about 20 seconds. Have to set it aside for now, more later!

Now on to the 12th or so, after the poor leaves had to sit overnight. Some of the wonder was definitely lost in the sitting overnight, but still, this sweetwater phase is pretty sweet—nudging the rating up a bit more. LOVE this one.

If it were any more intensely aromatic and floral it would be too much—it’s right up there, close to the line that divides ‘fantastic!’ from ‘like drinking shampoo, yuck!’, waving at all the jasmines that went too far into undrinkability.

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

wow – that tea has a SERIOUS name!

teaddict

it packs the aroma and flavor punch to carry it off handsomely

Login or sign up to leave a comment.

35

arômes liqueur: fumé à l’attaque, miel, fruité,végétal, minéral,lacté
texture: lisse, doux
saveurs:légèrement sucré, sans amertume
longueur en bouche sur notes végétales et minérales

Préparation: 2g (échantillon complet fourni par Imen) /zhong 7cl/(100°C,15");(95°,10");(95°,15");(95°,20");(95°,30")
au bout de ces infusions les feuilles sont toujours repliées. Méthode d’infusion pas optimale, à améliorer.

Preparation
Boiling 0 min, 15 sec

Login or sign up to leave a comment.

91

Burying my nose in this packet of tea struck me with a strong whiff of real orchid scent. It wasn’t overpowering, but delightful and sweet. I brewed up 3g in a 90ml pot for short bursts, and the tea can’t be described with anything but “amazing.” The liquor is a warm gold, with a distinct silky feel to it that I was surprised to detect in such a clear tea. At first, the honey notes bowled me over, but with careful steeping this eventually shifts to airy florals. It is very easy to brew this one too light and get no fragrance, or too long and go too bitter, but dedication is so so rewarding. You can seriously sit all day with this tea, and not be disappointed.

Preparation
195 °F / 90 °C 0 min, 30 sec
Geoffrey

Nice to get some insight on this one. I’ve been eying Imen’s offerings since I first heard of her a couple months ago. Dancongs captivate me, and I’m on a quest for the best out there. I’d like to try one of the comprehensive samplers from Tea Habitat when I have some extra money to do so.

BTW, you have the best profile pic of anyone on here!

Login or sign up to leave a comment.

87

I’m now several sessions in with this tea, and still don’t have a good formal tasting session where I’ve kept track of grams of tea and infusion times. I can say for sure that I can detect the resemblance to osmanthus, that it is floral, sweet, fruity, and tart; that it is possible to get a bitter infusion out of it, but I have to push it very hard, because it is a very forgiving tea; that it can yield many infusions, because I’m sure this batch is probably at least at 15 if not 20 infusions—I’ve refilled the kettle twice to at least the one liter mark, there is still half a liter in it, and it wasn’t entirely empty when I started this one; and that it is delicious brewed in a thin porcelain gaiwan as well as in a Chao Zhou pot from Tea Habitat. Good stuff. I will put the leaves to bed now but if I weren’t going home for the evening I’d try for another handful of long infusions.

Good stuff.

Preparation
200 °F / 93 °C 0 min, 15 sec

Login or sign up to leave a comment.