Dan Cong Oolong Brewing Guide
Oolong teas are partially oxidized through steaming, rolling, baking, and withering processes. Their taste profiles vary from light, vegetal, and milky to bold, dark, cinnamon, and caramel. These are just a few of the flavors. The growing conditions, location, and processing methods play a large role in the flavor of the end result.
Dan Cong oolongs originate from the Phoenix Mountains in Guangdong Province. While Yanchas tend to be of medium to heavy oxidation, Dan Congs are typically lighter and greener in color and flavor profile. Dan Cong oolongs can be subcategorized by their flavor profile either being fruity, floral, or herbaceous. This is also often accompanied by milky, creamy notes and greener grassy notes.
Dan Cong oolongs can similarly be enjoyed with cakes and pastries. While we like Yancha with chocolate and other heavy flavors (and think of it almost like red wine), we like these lighter Dan Cong teas with lighter cakes and foods like a white wine. This tea could pair well with banana bread and zucchini bread.
How to make
Brewing Parameters
Water Temperature- 100C
Teapot or gaiwan
rinse/wash tea- 1 second. Pour boiling water over the leaves, then immediately pour out into your serving cup. Fill each cup to warm it and discard this liquid.
Brewing Method 1
1st infusion- 1 seconds
2nd infusion-20-30 seconds
3rd infusion- 40-60 seconds
4th infusion- 60-90 seconds
5th infusion and on, continue
to add 20-30 seconds to your
infusion or lengthen the time
to obtain a stronger brew.
Brewing Method 2
1st infusion- 20 seconds
2nd infusion- 20 seconds
3rd infusion- 20 seconds
4th infusion- 20 seconds
5th infusion and on, begin to lengthen the brew time by 10-20 seconds, altering based on your taste preference. If the fourth infusion was too weak, try 20. If still adequate, try 10 seconds.