2024 年 6 月茶俱乐部

Quite nice, with short steeps it has a delicate floral taste that is never overwhelming. A roasted note comes out with longer times, but I didn’t explore it further as I am not a fan. Liked this okay, though not as much as the gardenia one.

0 TDS distilled water with TeaCurious Autumn recipe to make 115 TDS water. Delicious, one of my favorite Dan Cong. Reminds me of Golden Crisp cereal. Sweet, lingering honey flavor. Rating Criteria: 0.5 - bad, flavorless, or worse very astringent, teabag 1.0 - mostly bad, flavorless, most teabag tea 1.5 - not good, but maybe something to like 2.0 - slightly disappointed, not my kind of tea, but still can appreciate it - probably the worst rating I would give a loose leaf tea (at least one that hasn't turned bad) 2.5 - mixed feelings, like it, but there is something off about it I don't like 3.0 - good, I like it but nothing stand out about it or a very good tea with one critique that holds me back - probably the highest I would give a teabag tea 3.5 - very good, a tea that I was very happy to have but content with what I had, wouldn't seek it out for additional purchase 4.0 - great, very happy with the experience, would seek out for purchase, but only occasionally 4.5 - a favorite, one I love and want very often 5.0 - life will be very sad without it, reserved only for my favorites (roasted Tie Guan Yin & Dancong Red), room for more hopefully

Really enjoy this! Fruity, powder, sweet, woody, gummy candies. Not too caffeine Very nice Dancong! Still working out what Dancong is from experience but thoroughly enjoyed all these infusions.

Eyes - Dry Leaf: purplish-brown medium-large leaves with red streaks Nose - Dry Leaf: vibrant burst of lychee, roast nuts, and burnt wood Nose - Wet Leaf: pickled mineral aroma with deep notes of fruits (lychee) and woods (Andrew mentions ripe tomato aroma which I translate as both the tomato and the fresh cut stem) Eyes - Liquor: pale tan liquor with pink undertones Mouth - Texture: medium and round Mouth - Taste: honey, toasted nuts, and bright orchid florality, with a bit of a sweet peach note. Minerality and woodiness come through in greater strength as the infusions go by. Mouth - Finish: very sweet and honeyed, with a bright aromatic character. Pleasant, light, dry tingle. Nose - Empty Cup: honey and floral/fruity bouquet Eyes - Wet Leaf: deep olive and purple-brown leaves with reddish splotches Body - Sensation: upbeat and happy, with a relaxed quality that leads to a gentle sleepiness Everything’s just peachy with this one! Classic notes of honey and orchid overlayed with the sweetness of peach and lychee gummies. Delicious!

I’m giving this 5 stars because it’s an amazing tropical floral fruit plumeria raw honey flavor and aroma !! (Pomelo, floral raw honey, mango, citrus rind,etc…) 2grams to 90 ml gaiwan flash steep 195-205F. Amazing long lasting Goes bitter greenbean with more tea so amounts are really important with this one. Exceptional Dancong pomelo, plumeria, raw honey! 5 stars. 2g to 90 ml flash steep is a must otherwise it easily goes bitter greenbean bitter. Fun with mytea pal pals and this monthly club tea.

0 TDS distilled water with TeaCurious Autumn recipe to make 115 TDS water. A good tea, but the dry aftertaste gets a bit unpleasant after awhile. Nice fruity and floral notes. Good honey sweetness. Rating Criteria: 0.5 - bad, flavorless, or worse very astringent, teabag 1.0 - mostly bad, flavorless, most teabag tea 1.5 - not good, but maybe something to like 2.0 - slightly disappointed, not my kind of tea, but still can appreciate it - probably the worst rating I would give a loose leaf tea (at least one that hasn't turned bad) 2.5 - mixed feelings, like it, but there is something off about it I don't like 3.0 - good, I like it but nothing stand out about it or a very good tea with one critique that holds me back - probably the highest I would give a teabag tea 3.5 - very good, a tea that I was very happy to have but content with what I had, wouldn't seek it out for additional purchase 4.0 - great, very happy with the experience, would seek out for purchase, but only occasionally 4.5 - a favorite, one I love and want very often 5.0 - life will be very sad without it, reserved only for my favorites (roasted Tie Guan Yin & Dancong Red), room for more hopefully

I think that I almost always prefer regular gong fu brewing to Chazou style. This in particular really benefited from longer steeps. That said, it still ultimately faded quickly. It was also much more nut dominant than fruit dominant this time.

I think this would have been more to my tastes with the regular gong fu parameters. I felt like we were chasing more prominent fruit and floral notes the whole time. Roast and then mineral were stubbornly prominent.

Very flavourful, long-lasting tea; it’s not for me, but I like that it changes character. Sticking to very short infusions allowed me to avoid the roasted note, though it meant that it turned astringent.

Eyes - Dry Leaf: dark brown twisted leaves Nose - Dry Leaf: superbly fruity/floral, nutty, and chocolate, with some woodiness Nose - Wet Leaf: deep, woody, chocolatey Eyes - Liquor: thick amber liquor with a rose/rosegold hue Mouth - Texture: thick, oily liquor Mouth - Taste: floral (gardenia), woody, sweet, bitter, mineral, with a milk chocolate roundness. Very balanced. Mouth - Finish: mineral, round, and expansive, with a deeply floral gardenia fragrance Nose - Empty Cup: buttery, woody/charcoal fragrance Eyes - Wet Leaf: olive green with oxidized reddish brown edges Body - Sensation: bright, happy relaxation Very pleasant and conversational tea with an overall very balanced character.

This is a delightful dancong. Very good. Glad I switched to a different gaiwan. Forward with gardenia and the roast; sweet. Glad to be in the club meeting today because I never know what I’m going to get with dancong. I stared off brewing this tea in my blue landscape gaiwan, but discovered by the second steeping that that was the wrong choice. Although it is porcelain, it is thicker than my other gaiwans and it retains more heat. I switched to the MyTeaPal gaiwan for the third infusion and that made for a much more pleasant experience. I found this tea to be quite sweet, with strong notes of gardenia. For a light roast, I could also taste it through every infusion which I found interesting. Anyway, I have learned my lesson. All dancongs will go in the MyTeaPal gaiwan until I can find a teapot I like well enough for them!

0 TDS distilled water with TeaCurious Original recipe to make 50 TDS water. Changed dramatically after first steep. Was roasted, ashy, nutty on first steep then changed to floral and sweet second steep on. Very robust and flavorful. Lingering floral note. Rating Criteria: 0.5 - bad, flavorless, or worse very astringent, teabag 1.0 - mostly bad, flavorless, most teabag tea 1.5 - not good, but maybe something to like 2.0 - slightly disappointed, not my kind of tea, but still can appreciate it - probably the worst rating I would give a loose leaf tea (at least one that hasn't turned bad) 2.5 - mixed feelings, like it, but there is something off about it I don't like 3.0 - good, I like it but nothing stand out about it or a very good tea with one critique that holds me back - probably the highest I would give a teabag tea 3.5 - very good, a tea that I was very happy to have but content with what I had, wouldn't seek it out for additional purchase 4.0 - great, very happy with the experience, would seek out for purchase, but only occasionally 4.5 - a favorite, one I love and want very often 5.0 - life will be very sad without it, reserved only for my favorites (roasted Tie Guan Yin & Dancong Red), room for more hopefully

If I have to choose my favorite tea type, Dancong would be a strong contender. Unmatched In aroma, rocking mesmerizing flavour profiles that step deeply into bitterness and intense to then reveal delicate, sweet/floral profiles. Thanks Vincent for sending me the Teas of last June so I could try them! Even if I may be critical, the joy I got from them was very real! I prepared this Dancong lovingly to awaken the aroma, calmly throwing water from high above and making a mess just to have a slightly better brew :) This tea had a delightful tropical hui Gan & aftertaste that contrasted with the the charcoal, bitter aroma. The first 2 infusions were clear winners : rich, complex, dense brews. But it fizzled out quicker than I hoped for. I really enjoyed it, but the session was much shorter than I would like for a higher end Dancong (which I don't know if these are😅). All in all: rich, creamy, fruity, but also fleeting.

0 TDS distilled water with TeaCurious Autumn recipe to make 115 TDS water. Very nice floral notes throughout, but also some roasted nut aroma and flavor and occasionally some richer butter notes. Rating Criteria: 0.5 - bad, flavorless, or worse very astringent, teabag 1.0 - mostly bad, flavorless, most teabag tea 1.5 - not good, but maybe something to like 2.0 - slightly disappointed, not my kind of tea, but still can appreciate it - probably the worst rating I would give a loose leaf tea (at least one that hasn't turned bad) 2.5 - mixed feelings, like it, but there is something off about it I don't like 3.0 - good, I like it but nothing stand out about it or a very good tea with one critique that holds me back - probably the highest I would give a teabag tea 3.5 - very good, a tea that I was very happy to have but content with what I had, wouldn't seek it out for additional purchase 4.0 - great, very happy with the experience, would seek out for purchase, but only occasionally 4.5 - a favorite, one I love and want very often 5.0 - life will be very sad without it, reserved only for my favorites (roasted Tie Guan Yin & Dancong Red), room for more hopefully

Very nice, just sitting at Starbucks and blowing through the infusions with a couple others. Smoother and rounder with the different water and lower temperature. Not many notes this time, just a different experience with the same tea. Wonderful.

Eyes - Dry Leaf: curled charcoal brown leaves with cinnamon bark streaks Nose - Dry Leaf: woods, toasted nuts, and cherry Nose - Wet Leaf: charcoal, hot stones, cherry, elderflower, and (possibly) smoked green banana Eyes - Liquor: pale yellow, semiviscous liquor with a peach undertone Mouth - Texture: medium round, and vaporous, with an almost instantaneous mineral bite Mouth - Taste: profoundly mineral and a bit less cream forward than a typical Ya Shi. That being said: a warm creamy roundness of lightly salted butter leads to notes of elderflower and cherry, which provide a pleasant sweetness. Mouth - Finish: fruity and sweet with a mineral bite that reminds me of something like Perrier and produces a nice juiciness in the mouth. Nose - Empty Gong Dao Bei: brown butter and cane sugar Eyes - Wet Leaf: olive green leaves with reddish-brown tinges of oxidation Body - Sensation: (too tired to tell), possibly relaxed and at ease (Caroline says she’s tired but her bones are shaking 🤣) Final Notes: Impressively mineral Dan Cong, with all the hallmarks of a good Ya Shi. Lightly salted butter, cherry, a bit of elderflower, and a salty, mineral water-like minerality. A very nice session with the second club tea of the month! Classic buttery and fruity character of Ya Shi Xiang with a potent salt and mineral water minerality. Highly textured and interesting tea!