6 Tasting Notes

100
drank Oganic Dong Ding by Eco Cha
6 tasting notes

This is one of the best teas I’ve ever tasted! It has a long-lasting mildly bitter flavor that sits with you well after you finish sipping It feels warming in the throat. Its flavor is complex – spicy, herbaceous, roasted, fruity, slightly sweet, with a sweet and bitter finish. It has a slightly viscous mouthfeel. I am sad I only have a few grams of it left.

Flavors: Apricot, Bitter, Black Pepper, Caramel, Fruity, Herbaceous, Nuts, Roasted, Spices

Preparation
205 °F / 96 °C 3 min, 0 sec 5 g 5 OZ / 150 ML

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70

Vegetal, grassy, fresh, and very light, with limited depth, and not much back-of-the-throat pleasant bitterness that I like so much from higher mountain oolongs. It’s quite pleasant, but not particularly remarkable.

Flavors: Apricot, Floral, Freshly Cut Grass, Guava

Preparation
205 °F / 96 °C 2 min, 30 sec 5 g 5 OZ / 150 ML

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86

What a long-lasting tea! At first steeping of 3 minutes in a 6oz. yixing after rinsing, I was shocked by how forward the smoky flavor was. Very complex nutty, slightly sweet aftertaste, with a slight back-of-the-throat lingering tannic flavor you get from a greener oolong. I steeped this 6 times, and the flavor was still decently strong at that point. The smokiness was less overpowering each steeping, and the sweet, stonefruit-like flavors became stronger until the 5th steeping or so. The first steeping was a bit unbalanced, but the 2nd through 4th steeping were great.

Preparation
190 °F / 87 °C 3 min, 0 sec 6 g 6 OZ / 177 ML

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86

No notes yet. Add one?

Flavors: Apricot, Brown Toast, Chestnut, Roasted nuts, Smoke

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95

Dramatic stone fruit notes up front, especially plum, with minor hints of papaya, and malted barley, followed by increased sweetness and earthiness with successive steepings.

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I particularly like lightly oxidized Taiwanese oolongs. I like most teas, but those are generally my fav. Other than that I’m a well-rounded cool dude doing hella stuff fairly well.

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