Fenghuang Dong Ding Heavy Roast

Tea type
Oolong Tea
Ingredients
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Flavors
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Loose Leaf
Caffeine
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Edit tea info Last updated by Skysamurai
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  • “The initial scent rising as the water hits the leaf is amazing. Caramel, sweetness different roasted candies, woodsy. Oh. My. Word. So good. The dry aroma isn’t there because it was tightly packed...” Read full tasting note
    91

From Wang Family Tea

Location: Fenghuang Village, Lugu Township (鳳凰村 ,鹿谷鄉 )
Cultivar: Qingxin Wulong(青心烏龍)
Garden Elevation: 850m
Season: Summer 2019

Color of the dry leaves range from dark greenish-brown to light black; dry leaf aroma is that of roasted nuts, with a hint of cream and honey. The tea liquor is a deep, red tinged yellow. First round of brewing smells sweet, roasty, and slightly creamy. This round tastes honey sweet, somewhat roasty, slightly creamy, and has a distinct flavor that only traditionally made, deeply oxidized oolongs have. This tea has a strong aftertaste that starts out sweet, then transitions into a more roasty flavor profile. The second round of brewing has a stronger roasted aroma than the first round, but it still retains some of that honey sweetness. Interestingly, the flavor of this tea has gone in the opposite direction and is now very sweet. However, underneath that sweetness, you can still taste the roasty, creamy, and deeply oxidized notes. This tea also has a distinct mouthfeel; it’s rich, and coats your mouth in very much the same way that heavy cream does. Third round of brewing has a wonderful complex aroma of cream, sweetness, and roasted nuts. Sweet cream is now the dominant flavor of this Dong Ding, but it still retains the unique deep oxidation notes.

About Wang Family Tea View company

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1 Tasting Note

91
1247 tasting notes

The initial scent rising as the water hits the leaf is amazing. Caramel, sweetness different roasted candies, woodsy. Oh. My. Word. So good. The dry aroma isn’t there because it was tightly packed with an aroma eater. This is okay though. The flavor is superb. Charcoal notes. Crystal clear and no astringency. The longer you let it steep the more charcoal comes out. Almost to the point of feeling like I stuck a lump of coal in my mouth minus the grittiness of how that would feel. But the sweetness that hits before it gets to that point is sublime. The wet aroma of the leaves is very unique! I feel like I know what it is but my mind can’t quite pinpoint it. Roasted nuts, maybe chestnut. And wet woods in summer.

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