90

Thank you so much for adding this sample from my request!

This Dan Cong is good. I followed the Gong Fu style they suggested fairly strictly, and started off with a 3 second rinse, and followed through with a 3-5-5-7-8-9-12-12 pattern.

The dryleaf reminded me of incense. It was woody like dragons blood or sandelwood, but it was unpronounced like bamboo. The tea still had that ripe peach aroma that Mi Lan’s usually have.

Drinking it was interesting. First steep had notes of hibiscus and passionfruit, and it was a little bit woodsy. The flavor was still ripe, almost like a good quality sheng.

The following one had the same notes, but more texture. It was creamy and sweet like guava, and the wood note, maybe almond, was a little bit more pronounced mid sip. Mild astringency came through.

Third (fourth if you include the rinse which I TOTALLY drank) yielded guava, hibiscus, pollen, almond, and then a weird pineapple note in the finish. I usually don’t get that, but it was sweet and sour.

The next one had more dimension. Peach became the flavor this time with a woodsy peach seed in the background, and a little bit more nutty. The texture was more creamy, and ended with a mineral hint in mouth feel. The bitterness came through a little bit, and again was pleasant.

The next one went back to hibiscus, peach, guava, mineral, and slight bitterness.

The second to last one was surprisingly sweet-grapefruit, mineral, honey, and some things that almost reminded me of candy, or the salty rim of margarita.

The final brew was floral, a little bit bitter, creamy, and fruity.

Again, the company’s description was accurate, though it was not as nutty as I would personally describe it since the fruit notes were a little bit more dominant in flavor. Nutty notes were a little bit more in the aftertaste, aroma, and texture. I was very pleased with this tea overall, but I would say it’s the kind of tea you need to devote a session to. It does require some effort in how you brew it because it can get a little bit sour, but it’s very pleasing. I recommend a try of this one if you know anything about Dan Congs. It’s a little expensive for me personally, but I am glad I got to try it.

Flavors: Almond, Astringent, Creamy, Floral, Fruity, Guava, Hibiscus, Mineral, Nuts, Smooth, Sour, Wood

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First Off, Current Targets:

Whispering Pines Alice
Grand Crew Teas
Wuyi Origins Jin Jun Mei Sampler
What-Cha Jin Jun Mei
Good Luxurious Work Teas
A good Qilan
Best Sachet Teas

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwaneese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.

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Michigan, USA

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