A nice tea, I love the strength and complexity of Dancong. Like all other Dancong oolongs, this tea is best brewed aggressively. Leaves should be piled high 3/4 of the Gaiwan, water should be boiling (or just below since the leaves are very green), and should be steeped at least 30s every time. I like my tea strong, but not bitter or burnt, so if you are open to trying this tea in different parameters, I promise you wont regret it. To discover and appreciate the nuances of Dancong tea give it a try! By the third steeping a strong fragrance of rose steamed off of the leaves and the liquor. The scent cup held a complex array of characteristics including melon, white sugar, and roses. The scent and flavor of the liquor was overtaken by floral notes. The color of the liquor was golden and it had a very full, satisfying flavor.

Flavors: Melon, Roasted, Rose

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