Song Zhong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Almond, Baked Bread, Bitter, Brown Sugar, Butter, Cream, Flowers, Fruity, Grapefruit, Guava, Herbs, Honey, Mineral, Nutty, Peach, Roasted, Stonefruits, Sweet, Tart, Tropical, Vanilla, Wood, Apricot, Berry, Cloves, Dark Wood, Drying, Earth, Grass, Lavender, Lychee, Nectar, petrichor, Pleasantly Sour, Popcorn, Roasted nuts, Smooth
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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 7 g 3 oz / 100 ml

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  • “Togo did a great review for this tea. He got more out of it than me but that doesn’t mean I didn’t really enjoy this dancong oolong. Lovely tropical and white/yellow nectarine aroma. This tea...” Read full tasting note
    92
  • “Teas like this are the reason I love Dan Cong, although I am not that often in the right mood for it. These teas are attention seekers. If you are in the right state of mind to let go, they grab...” Read full tasting note
    95

From Wuyi Origin

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2 Tasting Notes

92
448 tasting notes

Togo did a great review for this tea. He got more out of it than me but that doesn’t mean I didn’t really enjoy this dancong oolong.

Lovely tropical and white/yellow nectarine aroma. This tea tastes like the essence of ruby red grapefruit with honey and a touch of butter. Bright and light but heavy and bittersweet at the same time. Smooth and light-textured in the mouth later turning oily. Long grapefruit and wafting white floral aftertaste.

It has the expected dancong bitterness but it doesn’t feel separate from the sweetness and fruitiness. Even though the dominant flavor note for me is grapefruit, the bitterness isn’t like citrus pith. Practically no astringency unlike some others I’ve had. A little sour and highly mineral, tasting like glass if that makes any sense? Really good roast and no bright green unoxidized leaf in the spent material. The cha qi left me fuzzy but with a lot of energy such that I found myself mowing the lawn all of a sudden despite feeling ill for most of yesterday.

A refined, balanced dancong to change my mind about dancong. Recommended if you like the taste of ruby red grapefruit.

Interesting that this tea went from China to Colorado to Ontario then landed with me in California :P

[7g, 100mL clay gaiwan, 200F, drank rinse, flash steeps starting at 7s, good longevity]

Flavors: Almond, Baked Bread, Bitter, Brown Sugar, Butter, Cream, Flowers, Fruity, Grapefruit, Guava, Herbs, Honey, Mineral, Nutty, Peach, Roasted, Stonefruits, Sweet, Tart, Tropical, Vanilla, Wood

Preparation
200 °F / 93 °C 7 g 3 OZ / 100 ML
mrmopar

I need an update please.

tea-sipper

No eating glass, Derk!

derk

Taken care of mrmopar.

tea-sipper: It’s my new carnie act.

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95
306 tasting notes

Teas like this are the reason I love Dan Cong, although I am not that often in the right mood for it. These teas are attention seekers. If you are in the right state of mind to let go, they grab you and take you on a roller-coaster ride through the land of flavours you never knew existed.

Anyway, I have to thanks the extremely generous Peter Jones from Trident cafe in Boulder, who gave me this tea along with a few other Dan Congs sourced by Wuyi Origin (I believe). The complexity of this Song Zhong is absolutely phenomenal. If I had to place it, I would say it is slightly on the fruitier side of the spectrum as far as particular notes are concerned. However, in terms of broader taste profile, it is very balanced actually.

It is a full bodied tea with a velvety and slick texture that’s very smooth to drink, also thanks to being slightly less viscous. The cha qi is very focusing and somewhat calming yet strong. I feel the blood through my vein, I am swimming through the waves of music, I am falling through space.

Ok, now here are a few specific notes that I picked up. I don’t think they paint a very coherent picture of the tea, but that’s common with these teas that are super complex. The dry leaves from afar smell like guava, but when I come closer, it’s more like papaya and nectarine, but nevertheless quite a tropical smell. In a preheated gaiwan, I can also smell cream. During the session, I also get a petrichor scent complemented by aromas of fermented fruits, agar wood and later on popcorn. The liquor itself smells of peach and various flowers.

The 80°C rinse is very mineral with herbal bitterness. There are flavours of flowers (lavender), red soil, cape gooseberry (physalis) and I can taste longan in the aftertaste. In the actual infusions, there is more sweetness and the cape gooseberry returns often. Second steep is slightly earthy with a roasted nut note and a sour finish. The aftertaste is mineral, drying in mouth, and very cooling in throat. It has flavours of almond, lychee, apricot, cloves and a strong huigan.

New flavours keep appearing basically in every infusion, including ones of bread crust, nut grass, flowers I am not even going to try to pinpoint (because I cannot), persimmon, basil, guava and grapefruit skin. The tea has often a nectar like, syrupy feel to it, but the sweetness and bitterness are well balanced.

Song pairing: https://www.youtube.com/watch?v=ylTY9WbMGDc

Flavors: Almond, Apricot, Baked Bread, Berry, Bitter, Cloves, Cream, Dark Wood, Drying, Earth, Flowers, Fruity, Grapefruit, Grass, Guava, Herbs, Lavender, Lychee, Mineral, Nectar, Peach, petrichor, Pleasantly Sour, Popcorn, Roasted nuts, Smooth, Stonefruits, Sweet, Tropical

Preparation
195 °F / 90 °C 0 min, 30 sec 6 g 3 OZ / 100 ML
derk

good band, looking forward to the tea :)

derk

Back to ask if you’ve watched the video for Deafheaven – “Honeycomb”. I was listening to them yesterday evening and experienced intense nostalgia of my time living in San Francisco. I had to drive up the mountain last night to watch the sunset and listen to the quails and turkeys in order to process it all.

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