This was a free sample with one of my orders a while ago. It’s very sad I’m not trying teas like this when they are fresher. But as ever, Teavivre’s packaging is great so I’m sure that helps. This seems like a different tea on every level: the dry leaf, the wet leaf, the flavor of the tea couldn’t be more different. Before steeping, the long dark leaves have a fragrance of dried hay. After steeping, the scent was very strong, smoky with a hint of grapefruit which is very unique — I’ve never noticed that in any tea before. The flavor is very citrusy, both grapefruit and lemon, maybe even some lemon myrtle with the smoke in the background. I say smoke, but it’s really just that type of flavor that is this type of oolong — tough to describe! Lingering flavors on the backsip of green grapes, minerals, sugarcane. After the cup has cooled, the “smoke” moves to the front of the profile. The color of the brew even looks like lemonade or water infused with lemon. Then a lingering creaminess takes over. The first steep was the best and I wished I had kept steeping with cooler water, shorter steep times because then the “smokiness” takes over more — less of those lighter flavors. Maybe this tea tasted more like “honey orchid” when it was fresher? Again I could kick myself for not drinking it sooner. I certainly don’t usually prefer teas like this one, but this might be the best I’ve tried. Very unique, at least to me in my tea journey so far.
Note to self, steep cooler with shorter steeps.
Steep #1 // 2 teaspoons for a full mug // 20 minutes after boiling // 1 minute steep
Steep #2 // 18 minutes after boiling // 2 minute steep
Steep #3 // just boiled // 2 minute steep
Harvest: 2018
I hope everyone who celebrates is having a wonderful Christmas!
Flavors: Grapefruit, Lemon, Mineral, White Grapes
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For what it’s worth, I think a lot of people worry a little too much about age with Dancong oolongs. The thing to keep in mind is that a minimum of a light roast is applied to the majority of these teas, and when approaching a tea that is a little older, you need to consider the time of the final roast application more than the harvest date. Let’s Say a tea is harvested in mid-February. That doesn’t mean it was finished then. You have to consider the time spent controlling the oxidation process and then the time spent applying the roast, which can last over the course of several weeks or longer. Oolong is traditionally finished in stages. That mid-February tea may not truly be finished until mid-late March or even sometime in April. And because Dancong oolongs are usually roasted, even if only to a limited extent, they tend to hold up fairly well in storage and develop a little further as long as they are stored with care. The way I think of it is: people don’t worry much about age with other roasted oolongs, even things like lighter roasted Zhangping Shui Xian or Taiwanese oolongs, so as long as you’re dealing with a tea that was finished within the last 36 months and was stored sealed in a controlled environment, you’re probably golden. The big difference is that the rested tea will probably be softer, smoother, and less astringent. Keep in mind, though, that some of the more heavily roasted Dancongs are suitable for long-term aging.
Thank you – good to know. However, this is a 2018 harvest instead of 2019.. so I consider that I should have tried it sooner. I worry about the age of ALL my teas, regardless of type. But I see what you’re saying!
Indeed, in fact I’ve heard that some people even wait about a year for the roast of Dan Congs (and obviously Yancha) to settle before they start selling it! Only the greenest of Dan Congs are supposed to be consumed within a few months.
Well that does make me feel better about waiting a bit longer then. :D
Good to know, eastkyteaguy! The depth of your tea knowledge astounds me!
For what it’s worth, I think a lot of people worry a little too much about age with Dancong oolongs. The thing to keep in mind is that a minimum of a light roast is applied to the majority of these teas, and when approaching a tea that is a little older, you need to consider the time of the final roast application more than the harvest date. Let’s Say a tea is harvested in mid-February. That doesn’t mean it was finished then. You have to consider the time spent controlling the oxidation process and then the time spent applying the roast, which can last over the course of several weeks or longer. Oolong is traditionally finished in stages. That mid-February tea may not truly be finished until mid-late March or even sometime in April. And because Dancong oolongs are usually roasted, even if only to a limited extent, they tend to hold up fairly well in storage and develop a little further as long as they are stored with care. The way I think of it is: people don’t worry much about age with other roasted oolongs, even things like lighter roasted Zhangping Shui Xian or Taiwanese oolongs, so as long as you’re dealing with a tea that was finished within the last 36 months and was stored sealed in a controlled environment, you’re probably golden. The big difference is that the rested tea will probably be softer, smoother, and less astringent. Keep in mind, though, that some of the more heavily roasted Dancongs are suitable for long-term aging.
Thank you – good to know. However, this is a 2018 harvest instead of 2019.. so I consider that I should have tried it sooner. I worry about the age of ALL my teas, regardless of type. But I see what you’re saying!
Indeed, in fact I’ve heard that some people even wait about a year for the roast of Dan Congs (and obviously Yancha) to settle before they start selling it! Only the greenest of Dan Congs are supposed to be consumed within a few months.
Well that does make me feel better about waiting a bit longer then. :D
Good to know, eastkyteaguy! The depth of your tea knowledge astounds me!