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While I’m an avid fan of oolong teas, I had never tried a Dan Cong until last night. I’d always been kind of intimidated by their cult following and all of the single bush vs. multiple bush talk, so I just ended up avoiding them.

I had some rare free time last night so I decided to go to Dobra and try something new. I’d tried every oolong on their menu except for the Feng Huang Dan Cong, so I figured I’d give it a shot.

I was very impressed. The medium roasting gave it a wonderful aroma and full-flavor, while floral and fruit notes (definitely apricot as was mentioned, along with a bit of grapefruit citrus) dominated the aftertaste. Strangely, it reminded me a bit of the Traditional Dong Ding offered by Floating Leaves.

Only complaint would be that it has a bit more astringency than I usually like in an oolong, so it probably wouldn’t be a regular long-session tea for me. That said, it’s bursting with flavor and will definitely be a go-to tea over the next few months.

Preparation
195 °F / 90 °C 1 min, 30 sec
JK Tea Shop

I bet it must be the apricot Dancong. Dancong tea liquid will be more astrigent than any thoer Oolong teas if steep it for a little bit long. You can try next time on short infusion time; probably the astrigency will be short.
Dancong is also my favorite; When I am busy at work, I would like to brew Dancong in a causal way(in a tea maker) then still get good flavor and taste. Love it!!!!~~~~

spittingoutteeth

jk, you’re right—short infusion time and slightly lower water temperature does cut down on the bitterness quite a bit. Thanks!

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Comments

JK Tea Shop

I bet it must be the apricot Dancong. Dancong tea liquid will be more astrigent than any thoer Oolong teas if steep it for a little bit long. You can try next time on short infusion time; probably the astrigency will be short.
Dancong is also my favorite; When I am busy at work, I would like to brew Dancong in a causal way(in a tea maker) then still get good flavor and taste. Love it!!!!~~~~

spittingoutteeth

jk, you’re right—short infusion time and slightly lower water temperature does cut down on the bitterness quite a bit. Thanks!

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Profile

Bio

My name is Jay and I live in Burlington, VT. I create motion graphics for a living and I’m an experimental musician and filmmaker. I love tea, especially Taiwanese oolongs and aged puerh.

Location

Burlington, VT

Website

http://www.marspyramid.com

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