tag:blogger.com,1999:blog-7247865670730394030.post7897102393788582065..comments2024-03-14T05:33:12.529-07:00Comments on Another Tea Blog: 2007 Dan Cong Yu Lan XiangSpace Samuraihttp://www.blogger.com/profile/02452767261195006088noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7247865670730394030.post-86196752864024995042008-02-25T15:52:00.000-08:002008-02-25T15:52:00.000-08:00Imen, thank you for pointing that out, its been co...Imen, thank you for pointing that out, its been corrected.Space Samuraihttps://www.blogger.com/profile/02452767261195006088noreply@blogger.comtag:blogger.com,1999:blog-7247865670730394030.post-86386169715072672822008-02-25T14:40:00.000-08:002008-02-25T14:40:00.000-08:00Pictured tea does not look like my Yu Lan Xiang Da...Pictured tea does not look like my Yu Lan Xiang Dan Cong. Tea color is too roasted for Yu Lan Xiang to begin with. You can see my earlier post of this tea at: http://tea-obsession.blogspot.com/search/label/Phoenix%20Dan%20Cong%20Oolong<BR/><BR/>Thanks for taking the time to write up the articles. :)Imenhttps://www.blogger.com/profile/16810835688957113404noreply@blogger.comtag:blogger.com,1999:blog-7247865670730394030.post-9473222430815597692008-02-21T12:26:00.000-08:002008-02-21T12:26:00.000-08:00Agreed- I think you're right about astringency. K...Agreed- I think you're right about astringency. Kam of ChineseTea101 posted about various types of astringency, which I think is helpful. Sometimes it dries your tongue out, sometimes it stimulates salivation, and sometimes its just plain bitter. I think drying/stimulating is the optimum level, and gives tea texture. <BR/><BR/>I definitely agree with Salsero on the importance of some astringency in Dan Cong or Darjeeling (probably the others too, but I don't have much experience with them).<BR/><BR/>Anyhoo, thanks for another great post!Brenthttps://www.blogger.com/profile/07624029379597567958noreply@blogger.comtag:blogger.com,1999:blog-7247865670730394030.post-44807411454977414782008-02-21T06:54:00.000-08:002008-02-21T06:54:00.000-08:00At least for Indian and Ceylon teas, I think some ...At least for Indian and Ceylon teas, I think some people call it <I>bright</I> when it's nice and <I>astringent</I> when it's too much. I haven't been seeing the term <I>bright</I> much lately. Maybe it has fallen out of favor or maybe it just isn't usually applied to Chinese teas.<BR/><BR/>Either way, I agree with you that it really is critical in some tea types, probably Dan Cong, Sheng Puerh, Ceylon, Darjeeling, and Assam more than any others. Chinese blacks initially struck me with their near complete absence of astringency. In both its evil and its benevolent manifestations, astringency is a topic I'd like to see more about. Thanks for raising the issue. <BR/><BR/>And thanks for another nice post on Dan Cong.Salserohttps://www.blogger.com/profile/17538918784870619787noreply@blogger.com