Good to know ! Please keep the dan cong discussion going, I really didn't want to digress that much and it's really interesting.
How I got started with Dan Cong
Brewing commercial grade mi lan xiang is like tight rope walking. Doing it touch and go and it's a fine line between spine chilling astringency and bland tea.
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I was not referring to that pot, but to Yixing in general... Zhuni is often pretty close to porcelain and other types can be as well. Not even mentioning that porcelain is not porcelain and can behave vastly different from one type to another. Far from being a neutral choice.
No way am I polluting my yixing with that garbage tea. The advantage with gaiwan includes:
1. No fear of contaminating pot
2. Superfast pour to control astringency and bitterness
3. If thin, will not push the tea hard.
Btw this tea is so garbage I am thinking of throwing it out. It is from yunnan sourcing that I bought a few years ago. It gave me a headache and a stomach pain as I drank it yesterday and put me in a foul mood all day
Honestly, I've only had 2 teas from yunnan sourcing that are even drinkable. The rest I've tried are such awful garbage that i would steer people away from them no matter what. Plus, the guerrilla marketing of Scott on reddit is a so shameful... and I heard his eye popping "texan" style pricing strategy for Taiwan sourcing: tea prices on website drastically increases as supply decreases - and pushing the idea that those specific batches are "amazing".
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When searching for the best parameters or dealing with a tea that one feels he might like but does not, I using a porcelain bowl & spoon for preparation. One can easily taste as the steeping continues & employ his eyes & nose....
I returned to this way a few days ago & wonder why I forgot about it.
I returned to this way a few days ago & wonder why I forgot about it.
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Agreed! I have had more time with Imen’s Dancongs, and ended up placing a second order shortly following my first.
My initial skepticism was based on experience with average quality DC. I’m am finding higher quality to be much more refined and delicate, hard to over-brew, even.
Despite their nuanced nature, these beauties pack a punch, with almost unexpected strength.
Definitely a DC lover, and eager to try Zoeys.
LeoFox wrote: ↑Tue Jan 10, 2023 7:12 pmOld post by imen on how to brew dc
https://tea-obsession.blogspot.com/2008 ... g.html?m=1
This visual/audial method depends so much on the material, internal texture, and volume of the kettle that I feel it is almost meaningless. It may be traditional but it is grossly imprecise.Temperature:
1st boil = shrimp eye, lots little bubbles forming at bottom of pot, rising slowly, sounds like bamboo leaves swaying in strong wind
2nd boil = crab eye, medium size bubbles travel up fast, loud popping noise
3rd boil = boiling, fountain like water surface, no more bubble, constant humming noise
This is obnoxious advice. It is only because she’s a Chinese nationalist who dislikes Taiwanese tea culture. Do what you like.… do NOT use cha hai (pitcher) and aroma cups.
Otherwise, she has an interesting process.
So excited to find this thread! I stumbled on a Dancong while ordering from RedBlossom teas. Apparently, her Honey Orchid is one and it kicked my Arse! First few infusions were quite lovely then it pulled a jeckle and Hyde on me and turned monstrous! I’ve gotten mixed responses from people about wether it’s a high quality tea or not. (Sure wasn’t cheap) but I accidentally bought the big bag so I’m committed to continuing trying to enjoy it. I’ve got a few pots, a giawan, and a Celadon pot. Not sure which to try to brew it in? I was using my giawan when it turned on me before.
I know very little about the pots I have, I’m not even sure they are authentic at this point.
I know very little about the pots I have, I’m not even sure they are authentic at this point.