93

I keep trying to get around to this tasting note and I keep getting interrupted, in good ways mind you but still. I have spent three session with this lovely Dong Ding and am sending it to two people and I still have enough left for a few more sessions myself!

The first session was the best, I got this really lovely sweet tingling feeling on my tongue on the third steep like I get from orchid and ginseng scented oolongs, but I haven’t been able to replicate it. I’m still a little unclear as to whether or not this is scented with osmanthus. The description on the website says “a subtle Osmanthus note with a naturally sweet finish that leaves the palate an impressively long lasting aftertaste. The scented Oolong tea helps to…” however it is just called Dong Ding.

Either way it is delicious. I have only had four Dong Ding/Tung Tings so far. Two were small samples (one of which was crushed) and the other was a long gongfu session in a yixing pot at a tea house. This did remind me a bit of the later, though its really hard to compare especially since I think one was greener and the other two more roasted, this is a nice balance of fresh mountain floral with a slight charcoal raostedness which I love.

The leaves are in pristine condition and are wonderful for multiple infusions, a really quality tea. But right now I’m sipping on their Shain Lin Xi and I have to review that because it’s excellent! Thank you Nuvola Tea!

Babble

That tea has the longest name ever.

Autumn Hearth

Yeah, Reduces Fat… Sample size available, is not actually the name, not sure why they formatted it that way, bit off putting actually.

Login or sign up to leave a comment.

People who liked this

Comments

Babble

That tea has the longest name ever.

Autumn Hearth

Yeah, Reduces Fat… Sample size available, is not actually the name, not sure why they formatted it that way, bit off putting actually.

Login or sign up to leave a comment.

Profile

Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

Following These People