Lewis Perin wrote:
> Ana Vasil > writes:
>
>> And it's probably Tieguanyin that he's preparing and serving.
>
> Couldn't it be Dancong?

Oh, sure, Lew. It could be anything, really. I was just referring to that
linked Wikipedia article's sole tea reference: "Authentic Teochew
restaurants serve very strong Oolong tea called Tieguanyin in very tiny
cups before and after the meal. Presented as Gongfu cha, the tea has a
thickly bittersweet taste, colloquially known as gam gam...."

http://en.wikipedia.org/wiki/Chiuchow_cuisine