Thanks to Fong Mong for this sample , up today for tasting we have charcoal roasted Dong Ding oolong. I started by heating the yixing to get it nice and hot and then adding the leaves and giving a short little shake. I got a very strong aroma of Honey, roast, char, anise and Caramel. I decided to skip the wash on this as I dont want to lose the flavor of the roast which usually comes out strongest in the early roasts.

First brew I got much of the same aroma as the dry leaf but more intense, the dark honey flavor especially so. The liqour is a medium dark color and the flavor added in sweet and cinnamon as well. I really love how the yixing clay brings out the spice notes in oolong, it really makes the tea shine. The flavors in this tea are quite complex and trying to pick out all the different spices is very interesting. I do like this tea alot.

Second brew, I brewed it just a bit shorter as the tea has opened up a bit at this point. Ohh right choice, the flavor and aroma of char and roast is much stronger in this brew.. so nice.. sweet, honey, and caramel are still there but also a bit of minerality at this point as well. Also might be a slightly coffee flavor as well at this point, but its hard to pinpoint that with the strong roasted flavor.

Third infusion the tea is slightly lighter in color, the minerality is more in prominence now as well as sweet and cinnamon, the roast and char is starting to fade at this point, but there is still nice spice notes. This tea is a wonderful afternoon tea with the strong flavor profile, perfect for going with a sweet snack. I really recommend this one for any who likes the stronger roasted tea.

Highly recommended.

Flavors: Anise, Caramel, Char, Cinnamon, Honey, Mineral, Roasted, Sweet

200 °F / 93 °C 0 min, 45 sec 6 g 4 OZ / 120 ML

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working on improving my ability to taste the subtle flavors of teas.

Rating system is as follows, over 60 is recommended and over 80 is highly recommended.

Trying to use the full range of scale.


Las Vegas Nevada

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