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Po Tou (ginger flower fragrance) 2007 Dan Cong Phoenix Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by deftea
Average preparation
195 °F / 90 °C 0 min, 15 sec

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5 Tasting Notes View all

  • “Tried this last night in my new Chao Zhou teapot from Tea Habitat, and compared it to a porcelain gaiwan. I'd recently tried one of my other Dan Congs in the Chao Zhou, and that particular...” Read full tasting note
    96
    teaddict 311 tasting notes
  • “I haven't had this tea since summer. There was something about the first day of October and the unseasonably warm rain that seemed to call for Dan Cong. I decided to splurge and filled by little...” Read full tasting note
    94
    deftea 24 tasting notes

From Tea Habitat

One of Imen’s favorite Single Tree Dan Cong tea. You can taste the sweet flower aroma in each and every sip of tea that scents every cell of your mouth, throat and nose. After 3 years, the texture is smooth as silk, round as butter, it gets better as it matures.

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5 Tasting Notes

96
311 tasting notes

Tried this last night in my new Chao Zhou teapot from Tea Habitat, and compared it to a porcelain gaiwan. I’d recently tried one of my other Dan Congs in the Chao Zhou, and that particular infusion seemed to lack a lot of the high notes from the tea, so I was a little worried about that. This is a young pot, having been used only perhaps a dozen times since first seasoning, so I suspected it of taking more than giving to the teas.

As it turned out, I could not tell any difference. Both were fruity, sweet, spicy. I will continue to use the pot and work on its seasoning without worries. But I am almost out of the Po Tou, so there will not be very many more infusions to come.

Preparation
195 °F / 90 °C 0 min, 15 sec
deftea

I think we have the same pot.

Thomas Smith

Hmm, I’ve been eying one for a while now and now I think I won’t buy it. I already have an yixing pot I’ve been using for some time with dancongs and it feel like it would be a waste of all that effort and a perfectly good pot to start over. Thanks for your comparison to the gaiwan!

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94
24 tasting notes

I haven’t had this tea since summer. There was something about the first day of October and the unseasonably warm rain that seemed to call for Dan Cong. I decided to splurge and filled by little pot (120ml Xi Shi from Tea Habitat) about two thirds full (which is a lot for my budget!). Rinsed as quickly as possible. Then shrimp eyed water. I took two deep breaths and poured. Slip into daydream: In the South where I spent childhood we ate ripe peaches with the peeling on. The peeling adds a very slight dryness without compromising the sweetness. This was the aroma coming from my cup. The aroma seemed to spread out and join the warm rain-cleaned air. I can’t remember how the tea tasted. Second and third infusions, same but three deep breaths; I don’t think I ever broke single digits in seconds, though. The aroma gets heavier: ripe peaches and apricots. The emphasis is still on the aroma, but the taste starts to assert itself. But this is interesting: for the fourth and fifth infusions, the aroma seems to shift to something more floral — ginger flower maybe, but I’ve never smelled a ginger flower that I remember. Definitely less peachy and more flower, though. And the taste is now way up front. More wood and nuts and spice. Dry, spreading horizontal to edges of tongue, brilliant feeling in my throat. I wonder if this one, this infusion, is the tea’s “true” character. I took a walk as the rain withdrew and the back-of-the-throat feel stayed with me. I will try more in the morning.

Preparation
0 min, 15 sec
Thomas Smith

I’m only familiar with California native wild ginger in terms of the flower fragrance. Definitely has a unique, lightly resinous spice note to it. I imagine making a rosewater mixing sorrel leaves and a few cloves in with the rose petals (and maybe an intact bit of cinnamon bark or cedar wood) would produce a distillation that has a similar aroma.

teaddict

Had a delightful session with a Bangwai puerh tonight, but now I want to start over with the Po Tou. I did see lots of wild ginger plants in Hawaii, but do not remember their scent. I will have to try to find it in this tea next time I brew it, maybe tomorrow. Might be time to finally do the Chao Zhou pot vs gaiwan comparison.

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