additional notes: Some tasting notes mentioned this type of Dancong recently, so I thought I’d steep mine up. This must be one of my OLDEST teas, and it still has this lovely peaches and cream flavor, so I think it is definitely my favorite type of roasted oolong. Not really any flavors of charcoal that I don’t like – just a mellow, fruity, sweet, flavor profile, far different from any other type of oolong to me. My tasting note from NINE years ago (same sample) says peaches and cream so I’m very happy the flavor is holding up so well. However, even while being gentle on steeps, I’m still noticing the first steep has the most flavor and subsequent steeps just seem bland. I’m a fan of the Mi Lan Xiang – that first steep anyway (but I can forgive these poor leaves for their age)! This type is one I’d keep around in the cupboard and probably not any other roasted oolongs.
Steep #1 // 50 minutes after boiling // 1-2 minutes
Steep #2 // 35 min after boiling // 2 min
Steep #3 // 17 min after boiling // 2 min
Steep #4 // just boiled // 3 min
Flavors: Cream, Melon, Peach
