2014 Lao Cong Honey Orchid dancong, from Tea Habitat

Prep: 60cc gaiwan, full of leaves, boiling flash infusions at first. After infusion 5, dropped temp to 190 and increased steeps out to chase flavor
Sessions with this tea: 4

Taste/fragrance: I’m going to start combining these categories for dancong reviews because what’s even the point of reviewing the taste of a dancong, is all about the aroma.

When I was growing up in North Carolina I used to have to walk to the bus stop through my little town. Half my walk was along the edge of the woods, and there were these big honeysuckle bushes that grew by the road. On spring mornings there would be dew covering everything, and when the sun was coming up the flowers would put out this thick sticky sweet smell which went with the humidity in the air to create a feeling like being trapped in a fragrant patch of thickened air. I would walk over and pick some of the flowers and pluck the stamens and lick them as I stood and waited for the bus.

This tea has the real deal. It’s thick and layers in the room. I can smell a citrusy fragrance pervading the room, when I put the soup in my mouth and inhale I get the honey, almost like tupelo honey, or honey with little bits of orange rind chopped in. As the tea steeps out the citrus fades into the stickier sweet honeysuckle bush. If you let the tea soup cool down, this is the flavor of the tea as well. I didn’t much enjoy this sticky sweet flavor, so I just drank it very hot.

Body: light and smooth together, very effervescent mouthfeel and “bright” energy

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