Gold Magnolia Dancong from White2Tea is a Lighter roast, lighter oxidation oolong. Varietal is "jin yu lan". I should maybe have drunk it sooner, it is a little shy about its flavor.
Moon Bloom Dancong from White2Tea is medium heavy oxidation and roast oolong tea made from the Yelaixiang varietal. Elements of incense and tropical fruit intertwine with slight pleasant bitterness in later, longer steeps.
I can't say I think White2Tea's "Red Duckshit" is amazing Dancong, better than an everyday tea, but not exceptional. It is a little shy to express its character in the first steeps, then doesn't last for many more. It is maybe a little old, which might account for some of the shyness.
A tea friend said Dancong Oolongs are often the toughest teas to figure out, and less tea in the dose often results in better flavor/scent. Working on restraint, never my strongest suit, with this Lao Cong Man Tang Xiang Dancong Oolong from Tong Xin She Teahouse.
Drinking a wulong in a style I don’t often try this afternoon as I catch up on my correspondence! This is a toasty roasted wulong from Taiwan (Qing Xing cultivar) and it’s very toasty, almost malty. The aroma after the first steep reminds me a lot of caramel and toast and squash and berry jelly (I swear it makes sense when smelling/tasting!) and mellows out beautifully afterwards, very balanced between the roasted and sweet notes.
I tend to like very flowery and light wulongs, so the fact that this one is so tasty to me is very surprising and fun. Also, perfect for a very cold January day.