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“Thanks for the samples, Octavia tea! I’m trying to get to the last couple! This is an oolong that I would guess without knowing the name is a very long leafed black tea, mainly because I’m not...” Read full tasting note
Dancong teas (pronounced “dan-tsong”) are harvested from hundred-year-old, wild-grown tea trees in the Phoenix Mountain appellation of Guangdong, China. The deep roots of these ancient plants are enveloped by mineral-rich soil that can only be found at great depths, which translates into more phytonutrients and flavor in their leaves.
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Thanks for the samples, Octavia tea! I’m trying to get to the last couple! This is an oolong that I would guess without knowing the name is a very long leafed black tea, mainly because I’m not usually drinking this type of oolong, so it would be at the back of my mind. But Octavia sent it along and I’m happy to try it! The dry leaf has an aroma of very tangy peach and after a rinse, that is exactly what it tastes like. Very tangy peach. The second steep is much less peach and more of a roasty earthy mineral flavor with an aftertaste of peach. The third steep is almost a combination of the tangy peach first steep and the roasty second steep. The first steep was my favorite. I’m glad I used two teaspoons. If I had to compare this to another tea, it would be Teavivre’s Nonpareil Yunnan Dian Hong Ancient Wild Tree Black which is one of my favorite teas, so that is saying something for this tea, though this oolong might not be on the same level as the other. But this is very good if you’re craving this kind of tea!
Steep #1 // 2 teaspoons for full mug // 19 minutes after boiling // rinse // 2 minute steep
Steep #2 // 15 minutes after boiling // 2 minute steep
Steep #3 // just boiled // 2 min
Flavors: Peach, Roasted, Tangy
