Exhilirating aroma that is very fruity with some longan fruit, apricots, cantaloupe and passionfruit. There are some more robust notes of forest floor in the background though.
When brewed light, the taste is mineral, fruity and a little sour, with some vegetal qualities too, which are mostly absent from the smell or just overpowered by other notes. I can also taste some baked bread and roasted walnuts in the background.
The tea induces a very interesting lingering effervescent, tickling and numbing feeling after drinking.
With harsher brew (higher temp and longer steeping time), I get a full bodied crisp liquor with thick oily mouthfeel and almost no astringency. Tea-like bitterness is very present, even in the aftertaste, but it transforms into something slightly sweet, nutty and very aromatic over time. The aftertaste is probably the most prolonged I have experienced with tea. The taste here is less fruity, the floral notes are much more pronounced instead. Interestingly, in later steeps, I notices some coffee taste as well.
There is a decently strong cha qi too, compared to most oolong teas I’ve had. Overall, my first session with a Dan Cong oolong will be remembered fondly. I am very impressed.
Flavors: Alcohol, Bitter, Cantaloupe, Floral, Forest Floor, Fruity, Mineral, Passion Fruit, Pleasantly Sour, Stonefruit, Sweet, Tea