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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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