tag:blogger.com,1999:blog-753589427119541238.post6438772052649423748..comments2023-07-05T09:38:23.624+01:00Comments on The Half-Dipper: 2006 Huangzhixiang DancongHobbeshttp://www.blogger.com/profile/10719619695211038389noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-753589427119541238.post-6200894147566889182007-07-16T21:10:00.000+01:002007-07-16T21:10:00.000+01:00Have not tried RTG's highest grade yet - it was un...Have not tried RTG's highest grade yet - it was unavailable when I placed my first order with them. I've wondered myself about the "1st grade" oolongs they are now offering.speakfreelyhttps://www.blogger.com/profile/13757071341180546490noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-76480511962124214972007-07-15T20:34:00.000+01:002007-07-15T20:34:00.000+01:00Dear Ian, I appreciate the offer of the samples, ...Dear Ian,<BR/><BR/> I appreciate the offer of the samples, thank you very much. I'll try some gaiwan brewing with them.<BR/><BR/><BR/>Dear Carla,<BR/><BR/> The Jing teas sound, from your description, to be decent indeed. Don't forget, though, that the Royal Tea Garden samples were only the second grade, and very inexpensive. Have you tried their first grade? It might make an interesting Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-41200267089194247812007-07-15T13:38:00.000+01:002007-07-15T13:38:00.000+01:00Interesting discussion of the cool brewing method....Interesting discussion of the cool brewing method.<BR/><BR/>The differences you note in the dry leaf between this Huang Zhi Xiang and the one from TeaCuppa are the same contrasts that I've experienced between other Dancongs from RTG (all of which start out dark and tightly furled) and more expensive dancongs; the Ba Xian from Jing teashop vs. the one from RTG comes to mind. Both were enjoyable speakfreelyhttps://www.blogger.com/profile/13757071341180546490noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-7418847184931875132007-07-15T04:59:00.000+01:002007-07-15T04:59:00.000+01:00expect more Dancong via post before too long. I us...expect more Dancong via post before too long. <BR/>I use a thin, flat, porcelin gaiwan, something that lets the long spindly leaves lie flat, and try and keep the water around 170 F.<BR/><BR/>-IanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-42586913301407096072007-07-14T21:30:00.000+01:002007-07-14T21:30:00.000+01:00Hmm, that really is cool brewing. Worth a try... ...Hmm, that really <I>is</I> cool brewing. Worth a try... perhaps something to put in our large teapot at long last!<BR/><BR/>Thanks for the link.<BR/><BR/><BR/>Toodlepip,<BR/><BR/>HobbesHobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-14587654261226456602007-07-14T21:15:00.000+01:002007-07-14T21:15:00.000+01:00Here is the discussion on "cool brewing" dancong.<A HREF="https://www.blogger.com/comment.g?blogID=27506679&postID=8487891135735982459" REL="nofollow">Here</A> is the discussion on "cool brewing" dancong.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-56311930819935103582007-07-14T20:08:00.000+01:002007-07-14T20:08:00.000+01:00Dave,I haven't given these much experimentation - ...Dave,<BR/><BR/>I haven't given these much experimentation - great suggestion. I'll give it a go - I know I'm doing something amiss, but haven't been able to put my finger on it yet.<BR/><BR/>As you rightly point out, the pot's a touch thick, too, and very porous.<BR/><BR/>Plenty of variables to tweak...<BR/><BR/><BR/>Toodlepip,<BR/><BR/>HobbesHobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-47667524041899410202007-07-14T18:04:00.000+01:002007-07-14T18:04:00.000+01:00DaveHave you tried different temps for the water? ...Dave<BR/>Have you tried different temps for the water? My limited experience with dancong is that it benefits from very low temps. I believe Toki blogged about this before.<BR/><BR/>Also, in the same vein, have you tried different brewing vessels. My understanding is dancong benefits from thin-walled gaiwans or "eggshell" yixing. It's hard to tell from the picture, but perhaps your yixing is Anonymousnoreply@blogger.com