Bing Xiang Dan Cong Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Cream, Grass, Herbs, Honey, Milk, Peach, Peas, Stewed Fruits, Vegetal, Zucchini
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 0 min, 30 sec 6 g 5 oz / 155 ml

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2 Tasting Notes View all

  • “This tea has a pleasant floral and creamy start but something kept bugging me. I felt it wasn’t clean enough, with a pronounced astringency and sourness that was detracting me from enjoying it.” Read full tasting note
    27
  • “This is a strange tea. It is very green for a Dan Cong, in that regard it is somewhat reminiscent of YS’s Wu Dong Chou Shi. Otherwise, it is very different though – more vegetal as opposed to...” Read full tasting note
    69

From Tea Joint

A unique Oolong from Guangdong which is produced using an unusual method: moist tea, instead of being heated, is placed in a freezer. The result of this production method is an excellent Oolong of a totally different kind. Ya Shi Xiang DC is used as the base tea for Bing Xiang DC.

The tea has a rich fruity and floral aroma. The taste is luscious, fruity and long-lasting, slightly similar to the taste of Shen Puerh. Despite the “freezing” production method this tea will keep you warm and cozy.

Bing Xiang Dan Cong is a tea for special occasions and it knows how to make an unforgettable impression. It can be served in the morning, afternoon or evening.

Bing Xiang is best prepared in porcelain teaware. Recommended brewing temperature is 85-90 °С (185-194°F). Suggested brewing method is Pin Cha; it can be steeped up to 8 times. Tea-to-water ratio is 6 g. (0.21 oz) per 100 ml. (3.5 oz) of water.

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2 Tasting Notes

27
5 tasting notes

This tea has a pleasant floral and creamy start but something kept bugging me. I felt it wasn’t clean enough, with a pronounced astringency and sourness that was detracting me from enjoying it.

Preparation
195 °F / 90 °C 0 min, 45 sec 6 g 7 OZ / 200 ML

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69
749 tasting notes

This is a strange tea. It is very green for a Dan Cong, in that regard it is somewhat reminiscent of YS’s Wu Dong Chou Shi. Otherwise, it is very different though – more vegetal as opposed to floral, light bodied and not too complex. I found the taste to be quite muted as well. There are notes of fermented fruits and a hint of dungeon (a bit like what you get from some, especially wet stored shou), which makes me think that maybe this tea only went through a partial kill green. I wonder what would happen if I stored it with my pu’er, lol. I may actually do it, I didn’t get all that much from any of the three sessions I’ve had with it.

As for other notes, the dry leaf aroma is mostly a mix of honey, cream or steamed milk, and stewed fruits. After the rinse, it is a more herbal and vegetal smell with notes of courgette and peach among others. As I alluded to, the taste is kind of unremarkable, but there is a nice cooling grassy finish to it. I also noticed a strong warming and defocusing cha qi every time I drunk this tea, which I didn’t like at all.

Flavors: Astringent, Bitter, Cream, Grass, Herbs, Honey, Milk, Peach, Peas, Stewed Fruits, Vegetal, Zucchini

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 110 ML
derk

Hope to see an update regarding pu storage.

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