tag:blogger.com,1999:blog-5896101085985164789.post8881172971508973416..comments2024-03-28T07:54:44.807-07:00Comments on Tea in the ancient world: Wuyi Origin old bush Mi Lan Xiang (Dan Cong oolong)John Bhttp://www.blogger.com/profile/00485492978163517529noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5896101085985164789.post-70954450325782818482022-01-20T16:14:28.088-08:002022-01-20T16:14:28.088-08:00If I'm interpreting your comment correctly it&...If I'm interpreting your comment correctly it's asking about a style that is more oxidized and more roasted, swapping out fresh and bright flavors for warmer and deeper tones. It's just an interpretation on my part but I see their Dan Cong as being prepared in similar styles. Ya Shi comes across as warmer, smoother, and less bright due to material input but it's that much more oxidized or roasted. I do like the other style you seem to reference, but they seem to make Dan Cong in one way, more so than how their Wuyi Yancha vary more, but even those more often are made in a lighter style too, with slightly heavier roast applied more than shifting oxidation level. A producer could use a range of processing styles but I would expect these consistencies to be more common.John Bhttps://www.blogger.com/profile/00485492978163517529noreply@blogger.comtag:blogger.com,1999:blog-5896101085985164789.post-89431465823611373252022-01-15T18:04:32.863-08:002022-01-15T18:04:32.863-08:00have you tried other teas from Cindy that were sim...have you tried other teas from Cindy that were similar? Trying to find some dan congs from her that are not so green. I didn't like Ba Xian so much. Ao Fu Hou was okay but not quite as good as this one.alpenandrewhttps://www.blogger.com/profile/08764708631167056757noreply@blogger.com