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Bok wrote: ↑

Fri May 07, 2021 8:41 am

That pot should be good with Yancha - but: Hongni often needs quite some break in time before it performs at peak. At least in my experience.

Good to know ! Please keep the dan cong discussion going, I really didn't want to digress that much and it's really interesting.

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.

LeoFox wrote: ↑

Sun Jun 13, 2021 10:34 am

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.

That’s an excellent way to describe brewing low grade Dancong! Haha brilliant

I'd have thought a gaiwan would not really help in that case. Yixing helps restraining the astringency a bit, while keeping some pleasant or less pleasant aromas.

olivierd wrote: ↑

Mon Jun 14, 2021 3:07 am

I'd have thought a gaiwan would not really help in that case. Yixing helps restraining the astringency a bit, while keeping some pleasant or less pleasant aromas.

Which Yixing?

Some Yixing will be almost the same to porcelain.

That 60ml from 60s is doing a good job, thin wall, looks high fired, so yes not that much porous, so you might say it's close to porcelain but yet not similar.

olivierd wrote: ↑

Mon Jun 14, 2021 4:11 am

That 60ml from 60s is doing a good job, thin wall, looks high fired, so yes not that much porous, so you might say it's close to porcelain but yet not similar.

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.

olivierd wrote: ↑

Mon Jun 14, 2021 3:07 am

I'd have thought a gaiwan would not really help in that case. Yixing helps restraining the astringency a bit, while keeping some pleasant or less pleasant aromas.

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".

Throwing away is sometimes the right decision, and not even considering giving it away !

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.

her selections are addicting especially the mi lan Xiang.

Pan wrote: ↑

Thu Jul 15, 2021 11:55 pm

her selections are addicting especially the mi lan Xiang.

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.

Old post by imen on how to brew dc

https://tea-obsession.blogspot.com/2008 ... g.html?m=1

LeoFox wrote: ↑

Tue Jan 10, 2023 7:12 pm

Old post by imen on how to brew dc

https://tea-obsession.blogspot.com/2008 ... g.html?m=1

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 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.

… do NOT use cha hai (pitcher) and aroma cups.

This is obnoxious advice. It is only because she’s a Chinese nationalist who dislikes Taiwanese tea culture. Do what you like.

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.