2010 Mt. Wu Dong Red Tea (black tea) Dan Cong
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Ratings & Reviews
Page 1 of 1 page with 1 review
67 Aroma: 8/10 Flavor: 3/5 Value: 3/5
Alex Zorach (1453 reviews) on Jun. 16th, 2010
Very unlike any other dancong I've tried. The dry leaf of this dancong has a savory, smoky quality, but is nonetheless recognizable as a dan cong. The aroma of the dry leaf is reminiscent of some Darjeelings (ones that I am not a fan of, incidentally). Not even a hint of floral or fruity qualities.
Upon drinking the first infusion (3 min.), the herbaceous tones of the aroma develop a great deal. This tea's aroma reminds me of being in a forest in central Pennsylvania: earthy, dark, reminiscent of wet leaf litter. The overall character of the tea, including the savory flavor, reminds me of stuffing at Thanskgiving. This may be a spring harvest but it feels like an autumn tea and I feel out of place drinking it mid-June.
I made a second, longer infusion and it had a very different character. The savory qualities are diminished and the overall character is more like other dancongs. It also feels a little more springy or summery...lighter, fresher aromas, tones of celery. Surprisingly, fruity tones start to come out in this infusion. I enjoyed this cup much more than the first. I also found it more full-bodied, which could simply be a factor of the longer steeping time.
Third infusion changed a bit less but was still quite aromatic. It was also very different...mostly like cooked vegetables...makes me wonder if I perhaps overdid the brewing temperature and should have used a lower temperature for each infusion.
I wish I had more of this tea to experiment with! Like most dancongs I think I might get better at brewing it if I experimented more.
Interesting and worth trying. I'm not sure if this would become an everyday favorite for me. While I haven't rated this tea among the best of the best, I think it would be worth ordering a sample of this one...it's really unlike anything I've ever tried and even if you don't like it or feel ambivalent about it, I think it could greatly broaden your experience to try it.
Alex Zorach (1453 reviews) on Jun. 16th, 2010
Very unlike any other dancong I've tried. The dry leaf of this dancong has a savory, smoky quality, but is nonetheless recognizable as a dan cong. The aroma of the dry leaf is reminiscent of some Darjeelings (ones that I am not a fan of, incidentally). Not even a hint of floral or fruity qualities.
Upon drinking the first infusion (3 min.), the herbaceous tones of the aroma develop a great deal. This tea's aroma reminds me of being in a forest in central Pennsylvania: earthy, dark, reminiscent of wet leaf litter. The overall character of the tea, including the savory flavor, reminds me of stuffing at Thanskgiving. This may be a spring harvest but it feels like an autumn tea and I feel out of place drinking it mid-June.
I made a second, longer infusion and it had a very different character. The savory qualities are diminished and the overall character is more like other dancongs. It also feels a little more springy or summery...lighter, fresher aromas, tones of celery. Surprisingly, fruity tones start to come out in this infusion. I enjoyed this cup much more than the first. I also found it more full-bodied, which could simply be a factor of the longer steeping time.
Third infusion changed a bit less but was still quite aromatic. It was also very different...mostly like cooked vegetables...makes me wonder if I perhaps overdid the brewing temperature and should have used a lower temperature for each infusion.
I wish I had more of this tea to experiment with! Like most dancongs I think I might get better at brewing it if I experimented more.
Interesting and worth trying. I'm not sure if this would become an everyday favorite for me. While I haven't rated this tea among the best of the best, I think it would be worth ordering a sample of this one...it's really unlike anything I've ever tried and even if you don't like it or feel ambivalent about it, I think it could greatly broaden your experience to try it.
Page 1 of 1 page with 1 review
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