About Brewing Dancongs - Gaiwan Vs. Yixing

Owes its flavors to oxidation levels between green & black tea.

About Brewing Dancongs - Gaiwan Vs. Yixing

Postby bryan_drinks_tea » Dec 7th, '10, 17:46

So what's the deal with Dancongs? I haven't found much info on which vessel to brew them in. I've been using a gaiwan, with dedicated pots for anxi oolongs and a pot for Yancha.

My questions are: Is this stuff brewed with the regular zhuni or zini pot?
Also, given that this stuff is usually a little greener looking while brewing, does this mean that one might use a thin walled pot?
Finally: What has worked for you when brewing Dancongs?



thanks.

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby wyardley » Dec 7th, '10, 18:07

I would check out these two threads:

viewtopic.php?f=3&t=13483
viewtopic.php?f=3&t=10870

You can also check out
http://tea-obsession.blogspot.com/2008/ ... -cong.html
if you haven't already.

I think whether you prefer porcelain or stoneware would have mostly to do with the exact tea, and whether you're looking more for fragrance or for texture / thickness. A thin porcelain gaiwan is a very good choice, though, IMHO, and much cheaper than a pot. While a pot is fun in its own way, with many dancongs I prefer the taste when brewed in a bone china gaiwan.

As far as pots go, I think some sort of red clay, whether a hong ni yixing or a Chaozhou pot is probably appropriate, but more because of tradition than because it will necessarily give better brewing performance. I don't personally agree that Chaozhou pots are more appropriate than Yixing pots, or that the fact that they come from the same area means they'll perform better, but at the least, they are a good and very appropriate choice for this style of tea.

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby debunix » Dec 7th, '10, 18:34

Still pretty new to these teas, only discovered them last year, and have enjoyed them in small cheap yixings, gaiwans, and a chao zhou pot. The chao zhou is new, not yet well broken in, so rounded off some of the spicy highlights in addition to moderating astringency, so how I brew them depends on whether I want them a bit more tamed (Chao Zhou) or zippy (gaiwan).

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby NOESIS » Dec 7th, '10, 20:38

Almost always a gaiwan.

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby IPT » Dec 7th, '10, 21:33

I use a well seasoned Zixia for my Dancong.

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby Tead Off » Dec 7th, '10, 22:18

I think wyardley answered it best. Personally, I get more flavor out of a clay pot. The tea feels fuller, deeper in my mouth with a pot. If there is a tendency to astringency in the tea, I will use a gaiwan but I can usually control this with brewing time. Most of the time when I'm feeling lazy, I will use the gaiwan. It's easy to clean!

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby qiao2zhi4 » Dec 8th, '10, 05:04

thank to

i followed this instructions and i'm very happy with it, specially focusing on waterquality and temperature.
in lack of a chao zhou pot i'm using the gaiwan ... still trying
what dan congs are you drinking?

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby Tead Off » Dec 8th, '10, 11:22

Peach Nut from East Teas in London. Delicious, but expensive.

Here's a photo of the dry leaf. Nice big, whole leaves. Not too roasted.
Peach Nut Dancong.jpg
Peach Nut Dancong.jpg (120.23 KiB) Viewed 2007 times

Last edited by Tead Off on Dec 9th, '10, 00:35, edited 1 time in total.
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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby gingkoseto » Dec 8th, '10, 18:53

This is excellent for dan cong too. :D
Image

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby edkrueger » Dec 8th, '10, 19:10

I have that pot. Just boiled it to make it no longer a pu-erh pot. Will give dancong a try in it.

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby gingkoseto » Dec 8th, '10, 22:28

edkrueger wrote:I have that pot. Just boiled it to make it no longer a pu-erh pot. Will give dancong a try in it.

I was actually struggling between puerh and oolong in use of this cute teapot :D Last week I used it for a xia guan brick with the most chopped leaves I've ever seen in a tea :o And this teapot functions perfectly!

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby Herb_Master » Dec 9th, '10, 06:25

gingkoseto wrote:
edkrueger wrote:I have that pot. Just boiled it to make it no longer a pu-erh pot. Will give dancong a try in it.

I was actually struggling between puerh and oolong in use of this cute teapot :D Last week I used it for a xia guan brick with the most chopped leaves I've ever seen in a tea :o And this teapot functions perfectly!


Chopped leaves - mmm

I have one of these small kyusu that is unused :idea: And have found one or two very chopped up teas to clog the outlets of my very small yixings - maybe I shall try it out.

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby Alex » Dec 9th, '10, 11:30

Tead Off wrote:Peach Nut from East Teas in London. Delicious, but expensive.

Here's a photo of the dry leaf. Nice big, whole leaves. Not too roasted.
Peach Nut Dancong.jpg

mmm that looks good.

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby Tead Off » Dec 9th, '10, 22:56

Interesting article on Dancong teas by Hojo posted on another thread. Worth the read. He also gives opinion on brewing vessels.

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Re: About Brewing Dancongs - Gaiwan Vs. Yixing

Postby bryan_drinks_tea » Dec 13th, '10, 19:37

Thanks everyone! I can see all of the points you all have made here, and I think it's great. I also did some research through the info Imen had on her website. I figure my gaiwan will do for now.

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