2013 Spring Traditionally Baked Dancong

[jayinhk]

I have 350g of 2013 spring dancong up for grabs! This is a nice tea now, after settling down for about a month--when it first came in it was quite mild and tasted predominantly of roast, but it is much better now! The tea was on the road for an extra day because I missed the initial delivery slot, so it may just have needed to rest.

This dancong has been re-roasted at least once because of the high humidity in this part of Southern China, and is a little roastier than the previous dancong I offered. I have had great results brewing it with a technique that Imen suggested (2g per 100ml for two minutes). I got some interesting complexity brewing that way in Chaozhou clay that I hadn't found with flash infusions--more than just honey orchid for sure.

See my previous thread here:

http://www.teachat.com/viewtopic.php?f=33&t=21421

Out of the 500g I originally purchased, I'm keeping what's left of 100g for myself (I've had three or four sessions of this tea so far) and 50g is going to another TeaChatter.

This tea is $22 for 50g. Shipping is an additional $9 for 50g, and $11 for 100g. I have a vacuum sealer and will seal the tea in a fresh mylar bag (no vacuum sealing, as that would crush the delicate leaves), before wrapping the tea in bubble wrap and packing in a fresh box.

[jayinhk]

Down to 300g now! I'll post pics of my next session with this tea--drinking Dayuling today.

[jayinhk]

Pictures:

Dry leaf:
https://www.instagram.com/p/BFQZvpjSCtz ... y=jayinhkg

In the cup:
https://www.instagram.com/p/BFQZzH5SCt7 ... y=jayinhkg

In Chaozhou clay teapot:
https://www.instagram.com/p/BFQZ49sSCuC ... y=jayinhkg

[jayinhk]

250g left--once this is gone, it's gone. I added it to the site just now:

http://www.tealifehk.com/products/sprin ... ong-oolong

Lots more to come!