Snow Flake Dancong Winter 2009

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Janefan
Average preparation
200 °F / 93 °C 1 min, 45 sec

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From DeRen Tea

Harvest Year: 2009

Season: Winter

Source: Mt. Phoenix, Guangdong province, China

Grade: Premium

Product #: 09pxp03

The Snow Flake dancong is a unique dancong well-recognized for its high fragrance. this tea is produce only at high altitude tea farms and pick only during the winter when night dew freezes overnight. It gets it’s snow flake name because the tea bushes have frost on the leaves in early morning that look like snow flakes.

This tea has been aged since early 2010 (on lunar calendar it’s still winter 2009). Being an exceptional tea, its fragrance is still strong. Fresh snow flake dancong typically has floral fragrance. Once aged, the fragrance changed from floral to fruity with different characters. The liquor from this tea, prepared gongfu style, is fragrantful and bold in the mouth. After about 5 steeps, the boldness fades and the liquor becomes fruity and sweet. Like other high quality dancongs, this tea can be steeped many times with gongfu style.

About DeRen Tea View company

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2 Tasting Notes

66
1995 tasting notes

I ordered a bunch of samples of Dancong from DeRen Tea because it’s a type of oolong I have yet to explore. I’ve only tried the Dan Cong from thepuritea, sent to me a while ago by QuiltGuppy, but I enjoyed the flavors in that one so wanted to try others of the type to see if it’s for me!

I prepared this tea “western” style, with 4g of leaves in a 12oz mug, because I don’t have a gongfu setup and probably won’t until I go to China next spring. The leaves are long, dark and twisted, and when brewed some are greener than others. The aroma of the steeped tea is really nice… roasty grains, like a dark oolong, but also sweet and floral like a green one.

The floral note is the first one in the flavor, but it’s quickly taken over by the roasty notes. I’m acutally getting a slight bitterness in the aftertaste, but I’m hesitant to dock the tea for that because I feel like it’s likely an issue with one of my parameters. Other than the lingering hint of bitter, I do like the combo of the floral plus roasted flavors. I’m not sure that I like them more than the pure fresh floral flavor of some green oolongs, but I have a number of other dancongs to try as well!

Preparation
195 °F / 90 °C 3 min, 0 sec

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34
278 tasting notes

First steep, 5 sec: Musty and minty. Kind of a woody taste as it cools.

Preparation
200 °F / 93 °C 0 min, 15 sec

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