87
drank Bi Luo Chun by TeaSpring
1290 tasting notes

It’s been a while since I’ve even thought of this one and SoccerMom inspired me with one of her recent posts.

It’s always difficult to measure out the leaves for this one. They’re all curly and getting twisted up in each other, so when you think you take a normal size spoonful, you actually find you are lifting a third of the tea out of the tin… So a few false tries and I finally got a couple of spoonfuls of acceptable size.

Grass-y aroma is grass-y. And very very sweet.

I was skimming over my previous posts about it. A bit like a cheatsheet, reminding myself of what I thought of it before. Apparently at one point I was searching for a peach note. And there was the mint-y aftertaste.

Mint-y aftertaste is still there, making the edges of my tongue feel a bit cool. Peaches? Hmmm… Maybe. I think now I know what the peach-y note is, or rather which flavour is supposed to be the peach-y note. I’m not sure I really agree on peaches though. Maybe a little more apricot-y, I think, if I have to pick a fruit.

It’s just not a note that says ‘fruit’ to me. I find it more blossom-y to be honest. Not jasmine, not even close to jasmine, but the same sort of flower-y feel. I don’t know enough about how different flowers used in tea taste like so I can’t really get any closer than that.

It actually reminds me of that Dong Ding oolong from Nothing But Tea I had a few days ago, the one that I thought was way too green in flavour and not at all sufficiently oolong-y. This is just a slightly greener version of that. Weird then that I like this one so much and didn’t really care much for the oolong on account of it being too like this… Chalk that up to me wanting my oolongs to be oolong-y! That’s not a lot to ask, is it?

And would you know! The area of origin for this one is Dong Ting in the Jiang Su Province. Does anybody know where Dong Ding oolong is produced? Names can cheat but I’ve got a strong suspicion here. Am I right?

Thomas Smith

Dong Ding/Tung Ting literally means Frozen Summit, so there are multiple locations with this name. Dong Ding Oolong comes from central Taiwan.

Angrboda

Ha! Funny you should comment on this post, I just had it last night before bedtime but didn’t post about it. Seeing that there was a comment on my post about this tea was cause for some confusion initially, until I realised that of course I’ve posted about it previously. :p

Right. If I had been paying attention, I would have noticed that the NBT Dong Ding’s name actually has ‘Formosa’ in it. At least it did on the sample bag, not sure if it does on the website also.

But I still say it was a qualified guess (providing we ignore the bit that both actually had origins clearly marked on them), and I stand by the similarity in flavour. :)

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Thomas Smith

Dong Ding/Tung Ting literally means Frozen Summit, so there are multiple locations with this name. Dong Ding Oolong comes from central Taiwan.

Angrboda

Ha! Funny you should comment on this post, I just had it last night before bedtime but didn’t post about it. Seeing that there was a comment on my post about this tea was cause for some confusion initially, until I realised that of course I’ve posted about it previously. :p

Right. If I had been paying attention, I would have noticed that the NBT Dong Ding’s name actually has ‘Formosa’ in it. At least it did on the sample bag, not sure if it does on the website also.

But I still say it was a qualified guess (providing we ignore the bit that both actually had origins clearly marked on them), and I stand by the similarity in flavour. :)

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

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Contact Angrboda by email: [email protected]
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Bio last updated February 2014

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