Vanessa’s Teaview Snapshot
|"For the first three infusions, I found the astringency to be too strong and distracting. By the fourth infusion, the tea was much mellower and far more enjoyable. "|
These Phoenix Dancong leaves are long and brittle. The aroma is mostly floral althogh I do sense a hint of a mineral scent here too. I brew almost all of my tea using my Breville One Touch teamaker these days, but with this tea, I opted to prepare this tea gongfu style so I could get the most out of these leaves through multiple infusions. I used sub-boiling water (approximately 190 degrees F) and steeped a generous portion of leaves in my gaiwan for an initial time period of thirty seconds, but then increasing each subsequent infusion by twenty or thirty seconds. Dancongs are gaining favor with me, and so I was looking forward to trying this tea. But I was a little disappointed when the first thing I noted about the taste of this tea was that it was noticeably bitter. I re-steeped the leaves about four more times, but it took getting to the fourth infusion for the bitterness/astringency to disappear, or at least become milder. For the first three infusions, I found the astringency to be too strong and distracting. By the fourth infusion, the tea was much mellower and far more enjoyable. It was in these later infusions that I could pick up the natural honey-like sweetness, some floral notes, and a gentle earthy mineral flavor. For me, this tea was enjoyable, but its astringency was not a good thing in my book. I would suggest you experiment with different water temperatures, steep times, and leaf volume to determine the methods that make the tea most agreeable to your palate. This tea does seem to be a little bit fussier than other dancong oolongs I have sampled.
— To purchase Peony Tea S Phoenix Dancong, or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.
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