74
drank Dong Ding by thepuriTea
795 tasting notes

This is a very light, clean tea – I used the entire sample (which ended up being about 10 grams) of the tightly rolled green leaves in about 18 oz. of water at below parameters.

What I got was a pale yellow liquor with a creamy texture, and a spinachy taste and smell. Considering the amount of leaf used I can only imagine how light it would be if I used the 1-2 grams of leaf per cup that was recommended.

While it was a nice gentle tea – it was very straightforward in both taste and smell. I’m not really sensing any difference (besides the texture, I guess) between this and green teas. Is there something I’m missing?

Preparation
180 °F / 82 °C 4 min, 0 sec
Mercuryhime

depending on the oolong, it can taste more like green tea or more like black tea since oolong is something between the two in terms of oxidation. Also, if you keep resteeping, the subsequent steeps with have a stronger taste. Are you new to oolongs?

TeaBrat

Maybe it was kind of a boring oolong… :)

JoonSusanna

@Mercuryhime – I just resteeped this but if anything noticed a thinner mouthfeel than after my initial steep. I’m guessing it’s because I do such long steeps to get the strength of the tea just right for my tastes. But, yes, I am very new to oolongs – so far I prefer the milk and dan congs because they have a little more going on than some of the others I’ve tried.

@Amy oh – I think that boring is actually a pretty apt description. It’s not bad at all, it just would be better paired with food than as a stand alone.

TeaBrat

I really liked the dong ding by naivetea but their version is baked and aged a bit, i believe

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Mercuryhime

depending on the oolong, it can taste more like green tea or more like black tea since oolong is something between the two in terms of oxidation. Also, if you keep resteeping, the subsequent steeps with have a stronger taste. Are you new to oolongs?

TeaBrat

Maybe it was kind of a boring oolong… :)

JoonSusanna

@Mercuryhime – I just resteeped this but if anything noticed a thinner mouthfeel than after my initial steep. I’m guessing it’s because I do such long steeps to get the strength of the tea just right for my tastes. But, yes, I am very new to oolongs – so far I prefer the milk and dan congs because they have a little more going on than some of the others I’ve tried.

@Amy oh – I think that boring is actually a pretty apt description. It’s not bad at all, it just would be better paired with food than as a stand alone.

TeaBrat

I really liked the dong ding by naivetea but their version is baked and aged a bit, i believe

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Bio

I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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