I had a dancong from my tea friend Phyll today. It is very interesting because it is much, much lighter than the usual dancong I get from the Best Tea House. Mind you, Best Tea’s stuff tend to be higher fired, and the dancongs are no exception. Phyll’s, on the other hand, are green — they look sort of like how white tea would look if the leaves are big, and they taste a little like that too. The closest in taste though is actually a good, smooth and slightly astringent young puerh. The taste profiles are very similar, with slightly more fruity notes from the dancong. The aftertaste, however, are extremely alike, and quite surprisingly so.
I have some mao cha from Hou De that are from the Nannuo mountain, and I think I’ll taste that tomorrow to see. The dancong really struck me today as tasting like a young puerh, somehow.
Maybe the puerh I’ve been drinking are all using Guangdong leaves!!!