dan cong bread taste???

[yalokinh]

Hey guys,
I recently bought mi lan xiang, and huang zhi from sevencups and I love it.
However im having trouble brewing in gong fu style.
I have brewed it a couple of times gong fu style and a couple of times brewing all infusions at once resulting in a giant pitcher of tea (yum).
when I brew gong fu style, I get a heavy bread taste after the tea sits between brews, (kind of tastes like wasa crisp bread, the whole wheat one).
does anyone know what this is?
the bread taste is heavier in the mi lan xiang than the huang zhi.
I'm brewing it using a 90 ml thin walled gaiwan, water temp at 190-200*F with very short infusions (2-5 secs and adding more each time).
Thanks guys (and gals)

[Poohblah]

Do you mean a flavor like toast?
That can come from the roasting of the leaves.

Do you mean a flavor like yeast?
That sounds like mold.

Do you mean a flavor just like eating a slice of bread?
I can't recall ever having that kind of flavor in tea before...

I really enjoyed seven cup's mi lan xiang; I had their gold medal version from a few years ago, it's one of my favorite teas

[Tead Off]

Hey guys,
I recently bought mi lan xiang, and huang zhi from sevencups and I love it.
However im having trouble brewing in gong fu style.
I have brewed it a couple of times gong fu style and a couple of times brewing all infusions at once resulting in a giant pitcher of tea (yum).
when I brew gong fu style, I get a heavy bread taste after the tea sits between brews, (kind of tastes like wasa crisp bread, the whole wheat one).
does anyone know what this is?
the bread taste is heavier in the mi lan xiang than the huang zhi.
I'm brewing it using a 90 ml thin walled gaiwan, water temp at 190-200*F with very short infusions (2-5 secs and adding more each time).
Thanks guys (and gals)

This is one of my favorite flavors. Certain dancong remind me of sauteed onions. There seems to be a clear division between the lower and higher notes of flavors with dancong tea. My preference is for those who have clear lower notes. They seem to give more body and substance to me.

[David R.]

I wonder if you are talking about a "cereal taste" which can be found in many oolong. I don't know this very tea, so this is just a guess. "Bread taste" can mean a lot of things as far as a french guy is speaking.

[wyardley]

I've had a lot of oolongs with a kind of bready or malty taste, though I've had it less frequently with dancong than with, say, Oriental Beauty.

In any event, I don't think it's a bad thing.

[yalokinh]

I tried it again, and while could kind of smell it, i dont taste it anymore. I think i was over brewing it. The tea had a swedish crisp bread taste, like wasa crackers