I still have more of my Tea from Taiwan samples!!!
I steeped this in an infuser mug with 195 F water for about 1.5 minutes. Based on my experience with oolongs this seemed to be a good place to start. After my first steep I noticed the leaves have an aroma of molasses – nice! This is very nutty and toasty. I think I get an aftertaste of honey & molasses too (it is not a flavored tea I believe) …
then I notice in the description that the honey flavor is left by secretions from cicadas! How interesting. Also I learned from a documentary on wuyi tea that the dong ding oolong came to Taiwan after the wuyi tea was planted there. So it does seem like it has elements of both for sure.
2nd steep: The leaves are starting to open up here and smell VERY molasses with a hint of anise. Also some peach aromas are emerging here. This is really quite delicious! I am getting mesmerized.
3rd steep: Some woody notes are starting to emerge here and the molasses aroma is giving way to something intensely floral… pretty neat!
Recommended to those of you who like darker style oolongs.
