drank Tung Ting by MEM Tea Imports
23 tasting notes

Wonderful toasted smells come off the tea even when dry. Toasted rice, spent grains from brewing, along with a background of subtle higher notes on the nose (ylang, narcissus, floral but not sweet if that makes sense.) Brews a wonderful first cup, roughly 185f for 30-45s, although I’ve also grandpa’d it and that works fine too. Toasty, flavorful, plenty of mouthfeel. Highly drinkable. 2nd and 3rd pours stay that way, rich, roasted flavors coming off but not overwhelming, plenty of background high notes to let you know this is Oolong. By the 4th and 5th pours though, it turns a bit ‘brothy’ in a way that I actually quite enjoy. Almost a vegetable broth flavor, but for some odd reason gives me a headache. Odd. I only usually get that from oversteeped tea, not from late sesh pours. So I stop this one at pour #4 and call it a day.

Not sure about the roast profile, has a good charcoal smell to it but it could be electronic roaster as far as I know. Not too strong, but definitely the highlight of the tea.

Flavors: Broth, Floral, Narcissus, Plums, Roasted Barley, Toasted Rice, Umami

185 °F / 85 °C 0 min, 30 sec 1 tsp 8 OZ / 236 ML

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Flavors. Must. Find. New. Flavors. Tea is relatively new for me, so I am still in the training wheel stages but so far, I am loving it. I am well versed in medicinal herbs and my pallet likes to be challenged.

I work in the natural products industry but my education and background is in photography (BFA from MassArt.) Because of my job I am connected loosely (or on occasion directly connected) to many artisan tea companies including Mem Tea Imports out of Boston, Rishi Tea, Pukka Herbs, Man Cha Teas, Imports through Mountain Rose Herbs, Aiya Matcha, Jade Leaf, Numi Tea, Organic India, Gaia Herbs, and more.


Boston, MA, USA

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