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2009 Wu Ye Dark Leaf Phoenix Dan Cong

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 teaddict
Average preparation
190 °F / 87 °C 0 min, 45 sec

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3 Tasting Notes View all

  • “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...” Read full tasting note
    90
    teaddict 311 tasting notes

From Tea Habitat

Da Wu Ye in literal translation is Big Dark Leaf, one of the 2 main varietals of Phoenix Oolong Tea named after its dark blue green leaf color. This tree is about 70 years old. Its personality is rather unstable, under the right climate condition, it can be almond aroma or ginger flower fragrance. Ginger flower fragrance is the most difficult to produce among all fragrances. This 2009 batch is neither almond nor ginger flower, it reminds me of Azealia after a Spring shower in the morning.

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3 Tasting Notes

90
311 tasting notes

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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