Here’s a complex Dan Cong with a superb cha qi, it is heady and quite meditative. Apart from that, I also love its bitterness leyers and the funky mouthfeel.
At first, it smells of baked fruit, but after the rinse I find many other notes. It is a sweet, spicy aroma with hints of flowers, mochi, brick houses, incense and kohlrabi.
The first infusion is somewhat simple and particularly comforting. It has a strong mineral presence, a soft mouthfeel and an ever-changing aftertaste. Second steep further underscores the mineral and comforting character. It is more sweet and sour, with notes of rosemary, caramel, and rose water. The aftertaste is very cooling and floral with a hint of licorice.
Third steep is more pungent. It brings a numbing spicy mouthfeel reminiscent of sichuan pepper, as well as flavours of fish broth and tree bark. Next I find also an earthiness and especially bitterness of beetroots, but also sweeter notes of persimmon and sugar beet.
Towards the end of the session, the bitter-sweet character becomes more dominant. There are notes of baked apples, oats, and lilac among many others.
Flavors: Bark, Beetroot, Bitter, Broccoli, Candied Apple, Caramel, Earthy, Fish Broth, Floral, Flowers, Fruity, Incense, Licorice Root, Lilac, Mineral, Oats, Peppercorn, Persimmon, Pungent, Rose, Rosemary, Spicy, Sweet, Wet Rocks
