2 Tasting Notes

91

I tend to lean more in the direction of Taiwanese oolong varieties because they’re more fully fermented and tend to have a richer flavor. (Not that there’s anything wrong with subtlety, I just prefer my tea on the bolder side.) The Dan Cong is a mainland China oolong that has a striking richness and, while it may be on the expensive side, a little goes a long way. I’ve even been known to hit it with milk and honey, something most mainland oolongs don’t hold up to. . .

Preparation
195 °F / 90 °C 4 min, 0 sec

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89
drank Copper Knot Hongcha by Teavana
2 tasting notes

I’ve always found the Copper Knots, as I’m fond of calling them, to be aesthetically pleasing, which is what first drew me to these leaves. As someone who likes a strong pot of black tea, I find the Copper Knots to be particularly forgiving. As long as you let the water cool a bit from a boil before pouring it in the pot, you can let it steep a little more than recommended and get a robust, deeply flavored brew that’s strong yet not overly bitter. I’m actually bummed that Teavana appears not to be carrying it anymore. . .

Preparation
200 °F / 93 °C 5 min, 0 sec

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