So Far, So Good 2020 Spring Qianli Xiang Dancong Wulong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Apricot, Cinnamon, Citrus Fruits, Cloves, Creamy, Drying, Floral, Flowers, Fruit Tree Flowers, Fruity, Hazelnut, Milk, Mineral, Orchid, Peach, Rose, Stonefruit, Straw, Sweet, Tropical, Vanilla, Wet Rocks, Yeast
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 oz / 110 ml

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  • “I am a little bit conflicted about this Dan Cong. It has a complex and nuanced character, long-lasting aftertaste, a super interesting texture and a strong cha qi. This is no doubt a high quality...” Read full tasting note
    88

From Bitterleaf Teas

Made from high mountain, old bush material, this charcoal roasted tea is one of the more unique Dancong additions for this year. We highly recommend it for those who prioritize body, texture and aftertaste in their Dancong as opposed to an obvious or upfront fragrance.

With a nice, toasty sweetness at the beginning, this tea’s strongest quality is a rounded mouthfeel and unique texture, which fills the mouth. Soon after, the fragrance kicks in, with a deep and lasting flavour in the mouth and nose.

This process can be consistently be repeated over many infusions, making this an extremely enduring tea and great for long drawn out sessions.

We recommend this tea for more experienced Dancong drinkers, as some of the subtle qualities of texture and lasting fragrance associated with higher quality Dancong material might not be as obvious for newer drinkers.

About Bitterleaf Teas View company

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1 Tasting Note

88
714 tasting notes

I am a little bit conflicted about this Dan Cong. It has a complex and nuanced character, long-lasting aftertaste, a super interesting texture and a strong cha qi. This is no doubt a high quality tea on multiple levels. Yet, on the whole, I am not super thrilled about drinking it and I am not even sure why. Maybe I will warm up to it later, my second session today was already much more agreeable than the initial one.

In terms of aromas, there are notes of stonefruits (peach), yeast, milk, tropical fruits and orchid before the rinse. Afterwards, the smell is pungent and flowery with hints of rose and straw. Finally, there is a nice spicy scent of vanilla, cinnamon and scones in the empty cup.

Taste-wise, the session starts off sweet, floral and very mineral. There are flavours of apple, wet rocks, rapeseed and fruit tree flowers. Later on, I also found notes of cloves, hazelnut and fermented fruits. The aftertaste is spicy and warming with additional flavours of apricot and kumquat.

Some of the most interesting things about the tea is clearly the mouthfeel. It is very soft and creamy with a sort of misty quality to it. Body is medium to full and has a drying finish. Another notable fact is the sedating and heady cha qi. In my experience, it’s a tea to zone out rather than to keep you focused.

edit: Yet another mark of quality is just how long the tea lasts without getting flat or overly astringent. Today, I got 17 infusions pretty easily, more than 300ml/g.

Flavors: Apricot, Cinnamon, Citrus Fruits, Cloves, Creamy, Drying, Floral, Flowers, Fruit Tree Flowers, Fruity, Hazelnut, Milk, Mineral, Orchid, Peach, Rose, Stonefruit, Straw, Sweet, Tropical, Vanilla, Wet Rocks, Yeast

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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