Oni wrote:wh&yel-apprentice wrote:Uh completely disagree on that. I taste similiar flavors in green tea, and Taiwanese oolong, how much oxidation plays an important part. Wuyi don't have a distinct mineral flavour, though if you believe Hojo, certain Taiwanese high altitude, certain old bush Dan Cong Phoenix Mtn, certain high mtn Wuyi, all have higher mineral content.
Wu Yi has a distinct mineral flavour, if you drink any kind of real yancha, you can notice this flavour. And believe Hojo, he has a university diploma in food science, and everybody knows that highmountain tea is better, old bush is better.
P.S. Even the wu yi cultivars planted elsewhere have a certain rock mineral mouthfeel and rock taste, ever Bai Ji Guan.
About brewing Dancongs, well this year I tried 4 of Imen`s private stash oolongs, and I also have a CZ teapot from her, and I tried Dancongs in a ll my teaware, and I really prefer to brew it in a gaiwan, Chao Zhou clay steals aroma somehow, it is smooth but so less aromatic, and I need the heavy parfume of a Dancong.
I will start trying to brew the Phoenix DC in a small gaiwan. I liked the thief poop tea (not so fruty/floral/perfumed as others). A very solid tea.