90

This has been a tricky tea for me. It has very strong spicy flavor and astringency that can easily overpower the lighter floral notes. But when I get it just right, like tonight’s infusion, it is sweet, spicy, floral, with that extra complexity that just makes the best Dan Cong teas sing. And tonight, it’s doing a floral aria on my taste buds.

I wish I could give coherent brewing suggestions, but I can’t, because I lightly and thinly scattered the leaves over the brewing screen of my Kamjove, poured through water from my Pino set to about 190 degrees but didn’t check the temps before the infusions, and then didn’t pay attention to brewing times—1 minute? 2 minutes?—and mixed the two infusions together.

I was trying to prepare a pint of nice brew to share with some colleagues working late, so needed a larger set of infusions than I easily get from my small gaiwans, and tasted along the way rather than measured. Anyway, this came out so nice that I am going to let this tea out of the ‘doghouse’. Will try to get the same results with a more measured brewing and report back; I’m thinking maybe 0.5 grams in my 60mL gaiwan or the 60 mL Chao Zhou pot to start.

Preparation
190 °F / 87 °C 1 min, 0 sec

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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.

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Los Angeles

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