Dancong

[Tead Off]

Just saw this on Marshaln’s blog and thought it might be of interest, as it concerns Dancong:
http://www.marshaln.com/2015/03/early-early-spring-tea/

It’s about how this years leaves are harvested early due to some chemicals the farmers add…

dots... the spelling is off, but gibberellins (not geb..) are phytohormones, they occur in plants naturally, involved in all sorts of processes from growth (preventing dwarfism), fruit ripening and all that.

the synthetic versions of these are highly employed in all sorts of plant related farming, fruits, vegetables, rice, wheat, grains etc, and was an important molecule in preventing famine in the green rev..........

i almost thought the article was on some serious toxic substance

It's not toxic, but it does neatly explain why cheap dancong has such a thin mouthfeel and disappointing flavour. It's just like those big vine tomatoes in the supermarket, they're big and look pretty and smell like tomatoes but they don't taste like much at all.

That's an excellent comparison! Some of those long, big leaf Dancong teas are terribly disappointing yet look so good.

[Haddemall]

I wasen't able to wring too much taste out of my samples from Phoenix Hill, using the brewing parameters given by the vendor. I've tried 15 or so samples. I chalk it up to my poor technique of course.

[Tead Off]

I wasen't able to wring too much taste out of my samples from Phoenix Hill, using the brewing parameters given by the vendor. I've tried 15 or so samples. I chalk it up to my poor technique of course.

Perhaps you can tell us something about your tools and techniques so suggestions might be made to improve upon them.

[Noonie]

I've read several times that Dancong is a difficult tea to brew with success. I must not have discriminating tastes, because I don't brew it consistently every time, and I'm not buying high-end grade, but I really enjoy it 9 out of every 10 brewing sessions. I guess mediocrity can be a good thing

[Haddemall]

I'm certainly no pro either.

I used a 100 ml gaiwan with boiling water and 7g of tea. Quickish infusions, maybe 10 sec for the first and them added 5+ secs for the following. One rinse.

[Tead Off]

I'm certainly no pro either.

I used a 100 ml gaiwan with boiling water and 7g of tea. Quickish infusions, maybe 10 sec for the first and them added 5+ secs for the following. One rinse.

If you're not getting much flavor out of that much tea in your gaiwan, I can only surmise that the tea is low grade commercial stuff. I've seen many dancong with beautiful leaves give little flavor.

I usually brew the first several with quick infusions. The only other possibility I can think of is perhaps the water you are using is somehow not compatible with these teas. Water can make a big difference.

[the_economist]

I wasen't able to wring too much taste out of my samples from Phoenix Hill, using the brewing parameters given by the vendor. I've tried 15 or so samples. I chalk it up to my poor technique of course.

Would you mind posting photos of the dry + wet leaves and the liquor?

[Haddemall]

Just came out of the hospital but will try the following days.

Have had much better results with Dan Cong from Tea Hong and my local shop.

[kyarazen]

I wasen't able to wring too much taste out of my samples from Phoenix Hill, using the brewing parameters given by the vendor. I've tried 15 or so samples. I chalk it up to my poor technique of course.

that's interesting. which samples did you get from them? out of the 30 or so that i had tried, i found 8-9 quite remarkable

could it be the packing that led to over-oxidation since they dont vacumn pack? you could contact julie to see what she says. they're in chaozhou doing spring tea now

[BioHorn]

I wasen't able to wring too much taste out of my samples from Phoenix Hill, using the brewing parameters given by the vendor. I've tried 15 or so samples. I chalk it up to my poor technique of course.

that's interesting. which samples did you get from them? out of the 30 or so that i had tried, i found 8-9 quite remarkable

could it be the packing that led to over-oxidation since they dont vacumn pack? you could contact julie to see what she says. they're in chaozhou doing spring tea now

Over-oxidation?!
I have a pile of their samples, but was going to wait a year for it to settle down. Maybe drinking now would be better? Since you know the tea, K, do you have an opinion? Thanks.

[Haddemall]

Would be interesting to hear an experienced tea drinkers opinion....

[kyarazen]

Over-oxidation?!
I have a pile of their samples, but was going to wait a year for it to settle down. Maybe drinking now would be better? Since you know the tea, K, do you have an opinion? Thanks.

unrolled oolong teas decline the fastest and are best stored in bulk. i've seen small samplers of yancha or dancong going stale, which i hope isn't the case.

there are probably nine or ten classical dancong fragrance "styles" of which the PH's samples cover quite well, lest the zhi-lan/yu lan styles, which i felt the aromatics were not satisfactory.

what samples did you get? here are some of my notes offhand on PH's stuff

1) Zhi1 Zi3 (g. jasminoides) fragrance - chi-ye*'s better, huang zhi xiang was rather subdued.
2) Zhi Lan xiang - ba xian, zhi lan xiang, song zhi xiang, all 3 were not up to my mark, although song zhi xiang has a nice after taste
3) osmanthus fragrance - qun ti xiang, gui hua xiang*, a nice delicate osmanthus fragrance in the first 3 steeps
4) almond fragrance - ju duo zi*, xin ren xiang, xin ren xiang had a stronger fragrance but had a sharp bitter ending, ju duo zi was more balanced
5) mi lan honey orchid fragrance - mi lan xiang had strong honeyed note, but the floral high was quite subdued
6) ye lai xiang - fragrance of the flower that blooms at night,
7) ginger flower fragrance - lei kou chai, da wu ye, tong tian xiang*, hai di lao yue. tong tian xiang had the clearest ginger flower note, but unfortunately a bit too expensive for my taste
rou gui xiang* - cinnamon fragrance - this is awesome! the cinnamon note was clear, the base of the tea was strong minerallish, almost like a wuyi rougui with a fuller body!
9) mo li xiang, jasmine fragrance* - a trailing jasmine fragrance, the smell of old jasmine flowers with the aromatic profile trailing, not of that of the bright lush ringing indoles, but the lingering notes, this jasmine note was present in the first 4 steeps.
10) yu lan xiang - jade orchid fragrance, the orchid note was not prominent, it was a challenge trying to chase it, i gave up after a while.

there are other samples that did not fall under these styles, i.e. Lao Ku Cha*, nice aged camphory warmth, Cha Tou*, a roasty bready, deep, mineralish base, Green*, floral, transparent with thick liquor.

all marked with an * is something that i may consider re-purchase in larger quantities for regular drinking. everything else was just ok, not up at the top, but still instructive on the overall dancong experience.

[BioHorn]

Over-oxidation?!
I have a pile of their samples, but was going to wait a year for it to settle down. Maybe drinking now would be better? Since you know the tea, K, do you have an opinion? Thanks.

unrolled oolong teas decline the fastest and are best stored in bulk. i've seen small samplers of yancha or dancong going stale, which i hope isn't the case.

there are probably nine or ten classical dancong fragrance "styles" of which the PH's samples cover quite well, lest the zhi-lan/yu lan styles, which i felt the aromatics were not satisfactory.

what samples did you get? here are some of my notes offhand on PH's stuff

1) Zhi1 Zi3 (g. jasminoides) fragrance - chi-ye*'s better, huang zhi xiang was rather subdued.
2) Zhi Lan xiang - ba xian, zhi lan xiang, song zhi xiang, all 3 were not up to my mark, although song zhi xiang has a nice after taste
3) osmanthus fragrance - qun ti xiang, gui hua xiang*, a nice delicate osmanthus fragrance in the first 3 steeps
4) almond fragrance - ju duo zi*, xin ren xiang, xin ren xiang had a stronger fragrance but had a sharp bitter ending, ju duo zi was more balanced
5) mi lan honey orchid fragrance - mi lan xiang had strong honeyed note, but the floral high was quite subdued
6) ye lai xiang - fragrance of the flower that blooms at night,
7) ginger flower fragrance - lei kou chai, da wu ye, tong tian xiang*, hai di lao yue. tong tian xiang had the clearest ginger flower note, but unfortunately a bit too expensive for my taste
rou gui xiang* - cinnamon fragrance - this is awesome! the cinnamon note was clear, the base of the tea was strong minerallish, almost like a wuyi rougui with a fuller body!
9) mo li xiang, jasmine fragrance* - a trailing jasmine fragrance, the smell of old jasmine flowers with the aromatic profile trailing, not of that of the bright lush ringing indoles, but the lingering notes, this jasmine note was present in the first 4 steeps.
10) yu lan xiang - jade orchid fragrance, the orchid note was not prominent, it was a challenge trying to chase it, i gave up after a while.

there are other samples that did not fall under these styles, i.e. Lao Ku Cha*, nice aged camphory warmth, Cha Tou*, a roasty bready, deep, mineralish base, Green*, floral, transparent with thick liquor.

all marked with an * is something that i may consider re-purchase in larger quantities for regular drinking. everything else was just ok, not up at the top, but still instructive on the overall dancong experience.

DC seems to me to drink better after 2-3 years. You may be right the 7 grams of it will not hold up well to time.

Ok. Now you have prodded me to go ahead and drink...!
I got about 18-19 samples which I will not list here.

Comparing notes sounds like a great idea!
Not wanting to be unduly influenced, I averted my eyes from your observations.

Time for bed! Thanks for the reponse.
Comparing this sampler to what I consider to be good will be very educational.

[Haddemall]

I think I bought a sample of every DC in their inventory. And then started in the order you suggested, Kyarazen.

[ryancha]

I too, after kyarazen's recommendation, ordered a full sample of Phoenix Hill's inventory. I am about half way through. I have enjoyed most of their teas. (Today's sample was Zhi Lan Xiang, which was only, to my taste, OK.) My sense is that on the whole their DC are more roasted than Teahong's, and therefore less fragrant. I also think they are not as good on average as Teahabitat's, but then again, Teahabitat tends to be at least 50% more.

But I really don't know what I'm talking about! I've only been drinking DC seriously for perhaps a year.