Man, you really appeal to Dan Cong lovers Andrew. Though you’re the reason why I’m an oolong lover in the first place so it should be no surprise.
I actually liked the combo because the Dan Cong was what lead the taste of the tea with surprisingly bright florals in a midst of some woodiness. I’d have to try it again to figure out the woods, but it was on the bamboo side with a slight citrus touch. The amacha with the mi xiang of the tea matched really well, and it did well enough that my roommate who does not drink tea all the time thought so.
With that said, the sweetness would welcome or detract for some people. I liked that it was sweet for me without it needing sugar, but then again, I am a type one diabetic so I am a little bit more sensitive to that. I do agree with Sil that the amacha has a stevia type taste that matches something closer to splenda. It can give me a dry throat feeling, but the dancong’s flavor makes it up for me.Though I liked it, I’m not sure how often I’d drink it or if I would buy it. I probably would have bought this when I was on steepster early on because I enjoyed Dan Congs a little more than I do now, but I do not mind having it in my cupboard at all. If I had more money, I’d buy a small amount and reserve it seasonally. It did really well on a cold day in the late evening. Otherwise, this tea is hard to place. The idea of this blend is incredibly unique and that will be hard to market. I would emphasize this being an oolong that has the sweetener without the guilt, maybe even a sweet iced tea in flavor…never mind sweet tea is usually black. I don’t know what I’m saying on here anyway lol. Dan cong lovers, at least try this.
The name of this tea alone is intriguing!