Monday, February 18, 2008
Dan Cong is such a wild child! A few reviews I have observed online mentioned the short lived aroma after 5 infusions. My first instinct was hmm, it can't be. I tried blaming it on water or what not. I then discovered a few Dan Cong behaved the same way when I made them myself which was long lasting a few months ago, it's now loosing it's strength. It's baffling to my curious mind. After hours of digging for information and phone calls to China, I found out this phenomenon is called Fan Chun (Returned Spring). It's actually quite common with oolong teas, wuyi, anxi, taiwan or Phoenix oolong. Weather play a major role in Fan3 Chun1, moisture in the air and low temperature are the keys to fluctuations in taste, for most agricultural products as mater of fact. This is rainy season in southern California, temperature is in low 60s F at high, low at low 50's even 40's for some area. Palos Verdes is humid year round with morning marine layers, this time of year is even more rainier. Fragrance of tea is "trapped", there isn't much you can do with normal brewing method. Well, the question is if this is permanent? No, it's easy to fix with a little roasting. Yes, it's an extra step, but if you are obsessed as I am, it's actually fun. I also have various types of tools to manifest the transformation, it does make it seem easy. However, I am going to show you the easiest way to roast without having to buy any additional tools.