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88

Sweet and caramelicious, as described. Very very smooth and delicious. I’m brewing a little more than a gram of tea in a tiny yixing pot, water about 185 degrees for a start, amazing lovely stuff. This would make an excellent ‘starter’ Dan Cong—hard to imagine it going wrong in any unpleasant way. 3 infusions in, still very lovely. Sweet, caramel, fruity—stewed fruit rather than fresh, perhaps—and just a hint of spice.

Back many infusions later—infusions 30 seconds or more now, water 205 degrees, and still delicious—the spiciness is to the fore more now, and still sweet and rich, but a little thinner. Quite a lovely tea.

Preparation
185 °F / 85 °C 0 min, 15 sec
TeaBrat

Thief Poop!

Grace

Thief poop, lol

xhado123

I’ve wanted to try that one for a while, been afraid of the cost vs. volume.

teaddict

None of the TeaHabitat ‘single bush’ Dan Congs are cheap, but I’ve always enjoyed them. I brew them up in a very small pot or gaiwan, and get a lot of infusions out of them, so the price per unit of enjoyment is not so bad.

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TeaBrat

Thief Poop!

Grace

Thief poop, lol

xhado123

I’ve wanted to try that one for a while, been afraid of the cost vs. volume.

teaddict

None of the TeaHabitat ‘single bush’ Dan Congs are cheap, but I’ve always enjoyed them. I brew them up in a very small pot or gaiwan, and get a lot of infusions out of them, so the price per unit of enjoyment is not so bad.

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Bio

I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Location

Los Angeles

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