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“This is a very light dong ding and by light I mean it has no discernible roast to it whatsoever. It tastes closer to a green oolong like Li Shan than a typical Dong Ding. The aroma is floral with...” Read full tasting note
“Having missed out on the competition Dong Ding from TTC, I grabbed this “flagship” Dong Ding instead. Don’t be fooled by the perfectly piss-yellow of the liquor…this tea is as clear and delicious...” Read full tasting note
This Lot 636 is Fall 2017 baking of what has become one of our flagship teas. Just as the previous years, we’ve commissioned the same reputable tea producer to make an exclusive lot for us of higher-oxidized high mountain oolong, as the tradition requires. We only commission spring or winter productions of this tea as they tend to offer more aromatic material in the leaf and a better tannic balance. This particular lot is made with tea produced this spring. After a mellowing rest of a full 6 months, the baking craftsmanship of our tea master was put in motion in late October. The tea has been given a 3 step slow baking process to better highlight its smooth deep character and generous texture. A quick rinsing of the leaves will wake the wonderful roasted aromas which are both inquisitive and familiar with distinct caramel sweetness but a closer introspection will reveal intricate layers of more pungeant floral and wood aromas. A first infusion will reveal a deep nut brown liqueur which signals that we are in the presence of a deeper level of roasting. The liqueur is thick and multi-layered in mellow bitter-sweet, nutty and spicy feeling that lingers long after swallowing. The liqueur has a good body and a nice thickness and is full of flavour and the floral intricacy of wild honey. Extremely generous in re-steepings! We will humbly state that this tea holds a lot of promise if allowed to mellow and age. This Lot 635 follows in the footsteps of our previous lots with great pride! Indulge!
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Taiwan Tea CraftsDark Roasted High Mountain Oolong - Dong Ding
Tao Tea LeafThis is a very light dong ding and by light I mean it has no discernible roast to it whatsoever. It tastes closer to a green oolong like Li Shan than a typical Dong Ding. The aroma is floral with hints of toasted pecan and camphor but the taste is nearly indistinguishable from a gaoshan. There is a deep fruitiness to it, something like roasted stone fruit, and a flowery tingle as it fades in the mouth. The flavor doesn’t change much from steep to steep but remains strong and steady. I find that these less nuanced teas work well grandpa style. It’s a great tea to throw in your tumbler to take to work. It thickens and becomes sweeter once the leaves steep for a while.
Flavors: Flowers, Fruity
Having missed out on the competition Dong Ding from TTC, I grabbed this “flagship” Dong Ding instead. Don’t be fooled by the perfectly piss-yellow of the liquor…this tea is as clear and delicious as any Dong Ding I have tried! I am cha qi blissed…I am Sun Ra on the rings of saturn…
Brewed this one gong fu at 200 F. It tastes sweet, spicy, floral, milky. Everything you might want it has. It also tastes just like cinnamon toast crunch? Like the milk left in the bowl…ooh boy, love it love it love it.
Longer steepings were not bitter at all, more of a bready quality with less of the sweetness. I recommend short steepings 6, 3, 8, 10, 15, so on…I will drink this tea again and again.
