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“First, I tried to add this tea to the database and only realized after that I can’t add more than one picture! Sorry! The tea leaves smell floral and light and it is lightly oxidized. The liquor is...” Read full tasting note
Our Organic Dongding (also called Tung-ting) comes from Minjiang, Nantou region, Central Taiwan.
The medium oxidized (around 30%), unroasted Dongding makes a fragrant cup with light liquor that has clean aroma and taste. The cultivar used in making this tea is Cui Yu (Kingfisher Jade) which is considered to have a more floral character than its parent, Qingxing.
There are some interesting notes in this tea. It has some floral, some fruitiness and bit of steamed spinach. It has a lovely sweetness, almost the kind found in tart fruits like tamarind. It brought the cup alive on the palate in a most pleasing manner.
This tea can be resteeped 3-4 times.
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Taiwan SourcingFirst, I tried to add this tea to the database and only realized after that I can’t add more than one picture! Sorry!
The tea leaves smell floral and light and it is lightly oxidized. The liquor is a light gold color. The taste of the tea? Magical. This light, creamy nectar must have come from a heaven-touched mountain. This tea is sweet and buttery mixed with a pleasant floral note and a smooth oolong finish. I really didn’t taste the “steamed spinach” that the product page proclaimed. Overall, this was a very pleasant tea that I would love to have again!
Steeped for 1 minute at 200 degrees and increased by 30 seconds each for the next two steeps.
Flavors: Butter, Creamy, Floral, Sweet
