|"If you like a dry tea, this is great."|
The leaves of this lightly roasted Guangdong Dan Cong are deep brown, twisted spears, highlighted with bronze and green. I weigh three grams, put them in a 100 mL preheated porcelain gaiwan, and steep at 185° for 30 seconds. The bright yellow liquor's scent has notes of cream, honey, magnolias, and a touch of nuttiness.
The flavour isn't as sweet as I anticipated, but it coats the mouth with its strongly floral notes. A hint of ginger in the back of my throat leaves my throat feeling dry, but this is relieved as it cools.
My second 40-second steep is very dry and very ginger. If you like a dry tea, this is great. Personally, it makes me thirsty, so while it's really unique, I don't love it. My third is 50 seconds. I'm just not thrilled. I was hoping the sour acidity would tame by now, but it hasn't, and I'm still thirsty. It's interesting, though, and I'm certainly intrigued by the company.
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