2 Tasting Notes
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
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. . .
