It’s been so long since I’ve had this – WHY?

Steep notes: 6 g. leaf, 500 ml. water, no additives, below parameters.

I love Dan Cong teas. LOVE them. They are very heavy in their flavors: roasted, honey, apricot, earthy notes separate and combine themselves all at once in a sip. The mouthfeel is nectary and heavy too, coating the inside of your mouth with a lingering honeyed sweetness that I’ve read is trademark of a good dan cong.

And the smell! I still get the salty tang of the sea air. How can it smell and taste so radically different?! This is just…amazing.

The steeping time for this is apparently the sweet spot, too – only a very tiny bit if astringence as it cools, and really it enhances rather than detracts from the flavor.

If I knew how to do them, there would be a row of hearts here instead of text….this really hit the spot tonight!

185 °F / 85 °C 3 min, 30 sec

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "


Medford, OR

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