48 Tasting Notes
This is a really great example of a well-executed light-medium roast. The roasting adds some grainy notes to the tea, like cereal, while keeping a lot of greenness from the base tea. The body is much thicker than a normal green oolong as well, and it has a really nice hui gan. The finish is floral, but not too floral.
This is a nice daily drinker due to its price and the mellow, easy-going flavor profile. Another winner from FLT.
EDIT: Later steepings have notes of vanilla and honey.
First review for this wonderful company in over 2 years.
Dry leaf is very uneven and loosely rolled, all characteristics of a handmade tea, which is becoming rarer and rarer these days. The wet leaf is tough and pitch black, showing that the roast is properly done. There are almost no broken leaves. This tea steeps to a deep brown color, unlike other lower quality Dong Dings which are light brown at best. Another way this stands out from lower quality Dong Dings is in the flavor. The charcoal roasting of this makes a huge difference, the roast is smoother and tastes more natural. The tea is thicker bodied than normal Dong Dings. The tea is sweeter than normal Dong Dings. The flavors that come through are delicious, chocolate and butter with a slight floral finish. No astringency at all.
However, the price reflects the quality. This tea is $15 an ounce, however that didn’t stop it from selling out shortly after I bought it. The Floating Leaves sale wiped them out. All I can do is hope that another batch is roasted soon. In the meantime I’ll stick with cheaper Dong Dings after this ounce runs out. Absolutely love this tea.
EDIT: Later steeps have scent of Marijuana. Incredibly 420 tea.
Flavors: Butter, Chocolate, Dark Chocolate, Flowers, Roasted, Sweet
Having this grandpa steeped. Absolutely delicious. It’s really comforting for some reason, reminds me of my first Taiwanese Oolong that I loved so much, a simple Four Seasons oolong. It was so delicious, floral, sweet, light and refreshing. The first tea that I fell in love with, it was so comforting to steep a nice mug of that Four Seasons after a long, freezing winter day.
As I sit here, sipping this tea in late August it brings me back to those freezing February days, where my escape was a cup of Four Seasons Oolong.
This is obviously the better tea, as it has a better sweetness and more pleasant aftertaste, along with steeping out more and having a thicker body. The light roasting ties it together.
I’ll really miss Origin Tea, just made my last purchase there, a Yixing pot. They closed their tea sales about a month and a half ago and there really isn’t a replacement for them. They had an incredible and unique selection of Oolongs, Yancha, and aged Sheng Pu’erh. They had rare, traditional Taiwanese teas that you can’t find anywhere else. They had tons of aged oolongs. And it was very affordable, for the most part (1980s raw pu’erh for $12 an ounce, genuine high grown Alishan and ShanLinXi teas for $6-8 an ounce).
paddy cake, paddy cake
thanks for the sample, Angel. this is a pretty nice sheng. the dry leaf is aromatic, very earthy. the wet leaf smells sweeter and it steeps out to a dark yellow. some bitterness is present but it’s also quite smooth. it’s not super-sweet but it does have some fruit in the background. the main flavor I get from this is smoke, it’s pretty smoky, which I like. the liquor is thick and it goes down easy. however there is a kick at the end, kind of like eating dried peppers but less intense. this is a decent aged sheng, I wouldn’t seek it out in the future though.