I really didn’t care for this tea at all the first time I had it. I brewed it like most people recommend for dancong; using a whole lot of leaves and many flash steeps in a porcelain gaiwan, however I feel like this tea really shines once you push it a bit, I got fantastic results starting with around 20 seconds for the first steep, and increasing from there. This tea’s strength lies not in its high, fruity aromas, but rather in a deep, complex, mineral body. Brewing it like this did result in some noticeable bitterness, but in my opinion it only served to amplify the whole experience.
By the way, I have the 2019 spring version, but couldn’t be bothered to make a new listing for it.

Flavors: Milk, Mineral, Peach, Pear, Rye

205 °F / 96 °C 0 min, 30 sec 10 g 4 OZ / 120 ML

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