90

I bought this tea mistaking it for the ‘commercial’ version of a Honey Orchid Phoenix oolong that I had been enjoying so much, and was brought up short by some harsher notes it expressed on first brewing. I looked again at the label and realized this was the single-bush Dan Cong version, and unsurprisingly it demands a bit more respect.

Tonight I am brewing it in the Chao Zhou pot I bought from Tea Habitat, and it is lovely. It’s flavors are sharper, spicier, and sweetness is more honeyed and distinct. It is like the prior tea brought into sharper focus.

So far I am on about the 9th or 10th infusion, and anticipate plenty more infusions are left in it.

I used about 2 grams of tea in the 60 mL pot, and infusions from 30 seconds at first to 1-2 minutes now, water 195 degrees, give or take 5, and the entirety of this gongfu session has been delightful.

Preparation
195 °F / 90 °C 0 min, 30 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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