We don't know when or if this item will be available.
“A fairly oxidated dark oolong from T2 that produces a wholly savoury experience. Aroma: Woody with burnt toffee and pine cone notes. Palate: The dominant flavour is a strong ‘woodyness’ with earthy...” Read full tasting note
“I finally got round to drinking this alongside Da Hong Pao (Big Red Robe) tea from Jefferson Tea in Hobart. They are both dark earthy oolongs so I wanted to compare them next to each other. I...” Read full tasting note
Description:
Dan Cong is grown on Mt Phoenix, named after the bird of luck, on the shores of the South China Sea. Sometimes referred to as bird beak tea, this complex drop has earthy overtures, with whispers of vanilla and honey, and a floral aftertaste that takes flight and soars across your tastebuds. A little birdy told us that there’s a good fortune in every sip!
Brew:
1 teaspoon per 200mls. Brew in water for 3 – 6 minutes at 80 degrees Celsius.
Serve:
Hot.
Company description not available.
A fairly oxidated dark oolong from T2 that produces a wholly savoury experience.
Aroma: Woody with burnt toffee and pine cone notes.
Palate: The dominant flavour is a strong ‘woodyness’ with earthy notes and soft tannins. Some light chocolate flavours linger in the mouth, yet this tea has very little sweetness.
Overall: Not one of my favorites. I prefer my dark oolongs with delicate, floral or fruitcake notes. I would possibly prefer this a little less steeped, but I still think it lacks the delicate complexity I’m after. Good for two steeps or three if steeped for a shorter time (I’d usually expect a third or fourth from a top oolong). All in all not a ‘flawed’ tea by any stretch, but not one that suits my palate and not one that I’ll be reaching for again.
Flavors: Caramel, Pine, Smoke, Wood
I finally got round to drinking this alongside Da Hong Pao (Big Red Robe) tea from Jefferson Tea in Hobart. They are both dark earthy oolongs so I wanted to compare them next to each other. I brewed them both for 4 minutes at 90 degrees (warming the cup first). My cup infusers were full, which weighed 2g on my kitchen scales, if you trust that…
Dan Cong looks darker and smells stronger of those smoky and earthy smells.
There isn’t actually too much in it, although they definitely aren’t the same. Dan Cong immediately tastes stronger and has a lot of earthy flavours. I think Da Hong Pao has a more interesting aftertaste though, a little sweeter, even though both are very savoury teas.
The box of the Dan Cong claims it has whispers of vanilla and honey. I don’t really taste that when it’s hot and on the first brew, but they come through a bit more on the 2nd and 3rd brews.
Both teas will cope with at least 3 brews comfortably. Which is my favourite? I think I’d go for Da Hong Pao if I had to choose, but I’d be happy with either.
