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Avery F. drank Dong Ding Oolong Tea by mud and leaves

135 tasting notes

I drank this later at night than I should have done, but I regret nothing. I just really wanted to try a new tea.

When I think of a classic oolong taste, this is it. A bit mineral, fairly complex, slightly roasted… At least in the USA, most oolongs that are easily available seem to be done in this style, but this one is exceptionally well-balanced. I wouldn’t count it among my favourite oolongs because it’s not really exceptional, but it would make a fantastic daily drinker.

Flavors: Mineral, Roasted, Vegetal

Preparation

190 °F / 87 °C 0 min, 15 sec 3 g 60 OZ / 1774 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing