This tea comes from Tea Habitat.
For more about Dan Cong, check out its page on wikiCHA.
I know dan cong comes from Guangdong, but is it considered a yancha? Does the term refer only to Wuyi oolong? Either way the leaves are gorgeous; it is always a delight to photograph oolong such as this.Aroma: When placed in a heated gaiwan there is the delightful smell of peaches followed by a subtle but distinct note of charcoal. When rinsed, the charcoal is subdued, replaced by something green.
The first infusion is moderately bodied with a smokey astringency that's not to0 strong. On a peachy scale, I'd give it a 3/5. With the second and third infusions, the peachiness and astringency seem to go hand in hand, together becoming more subdued. The third steep is sweeter than the first two.
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