PHOENIX VILLAGE DONG DING MILD ROASTED WINTER 2020

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Almond, Butter, Butternut Squash, Cookie, Floral, Gardenias, Melon, Nuts, Potato, Roasted Nuts, Savory, Sweet, Vanilla, Vegetal, Violet, Zucchini
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Caffeine
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Certification
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Edit tea info Last updated by Daylon R Thomas
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From Tillerman Tea

Wenhe de kao Dong Ding Wulong Cha – Fenghuang Cun – Dongji 2020 (Mild Roasted Dong Ding Oolong Cha – Phoenix Village Winter 2020)
Chen Shi-Know
Upon tasting the sample of Phoenix Village Dong Ding that Chen Kuan Lin (Andy) sent, I immediately thought how interesting it would be to experience this tea after it had been given a mild roast. Andy was pleased to oblige and produced a quantity of this tea that was roasted. I strongly suggest that you compare this tea with the unroasted version. This will help you see what roasting brings, and takes away, from a tea. The complex flavors of this tea are finely balanced and the tea is very persistent. The wonderful line of acidity that is displayed in the unroasted version appears again in this tea as well. This is a tea to savor and enjoy.

Grower: Chen Kuan Lin
Cultivar: Qing Xin Wulong
Region: Phoenix Village
Altitude: 740m
Harvest: October 12, 2020
Oxidation: 29%
Roast: 30%

Brewing Suggestions:
To prepare this tea in the traditional gongfu style use a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 212°F (100° C). Steep for 30 seconds. Reduce time to 25 seconds for the second steep and then increase with each subsequent steep,

For an 8 oz cup, use between 3-5 grams of tea, about a heaping teaspoon. Pour water at 212°F (100° C) over the leaves and steep for approximately 90 seconds. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.

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1 Tasting Note

93
1313 tasting notes

Very, very good tea that was a sweeter than expected. I loved the unroasted, and got this one for comparison. The two were a lot closer than I imagined. The dry leaf aroma was very much like cookies, roasted nuts, macadamia, almonds, vanilla, and potato chips.

First off, I tried it western just to plow through. I’d thought it be like the dry leaf, and while it was, a melon note sneaked through with more florals, lead by a heady violet and magnolia. They rose up, then fell in later steeps. The later ones were more heavy with the roasted nuts and cooked vegetables western.

Gong fu, much the same happened, but the florals were more concentrated in steeps 2-5. First brew was a wash of 15 sec, then 25, 20, 30, 35, 40, 50, 65, 55, 65, and every other brew improvised in minutes. Later steeps were a little bit more vegetal, but still had some acidity of some melon. Overall, it was floral, nutty, buttery, and akin to some butternut squash.

I was very pleased with this one and like it a little more than the unroasted version in some ways. I kept on coming back to it that I actually sipped it down in two days. This is what I’d want in any mildly roasted dong ding and do recommend it.

Flavors: Almond, Butter, Butternut Squash, Cookie, Floral, Gardenias, Melon, Nuts, Potato, Roasted Nuts, Savory, Sweet, Vanilla, Vegetal, Violet, Zucchini

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