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A review Charcoal-baked Dong Ding Tea by Fong Mong Tea

I am finally having a cup of this Dong Ding Tea. In opening this last sealed packet, I am noticing the charcoal scent that is coming from the small pouch. As I pour out the contents into the palm of my hands I smell the charcoal. It is very nice, it makes me think of folks who are able to barbecue on an open pit or a charcoal broiler. I do not own these things but I have been around them.

I had my small pan filled with pure freshly cold water and I left it to boil slightly for a few minutes. I take my trusty mug that was freshly washed and put some of the Dong Ding tea rolls in the cup and I pour some of the water into the cup and left to steep for a few minutes.

I continue to smell the charcoal scent from my fingers, which seems to be coated with it. After about two minutes I remove the cover from the tea and yes the leaves are fuller in size, but still curled not full leaves as the previous oolong sampled.

This tea has that lovely golden orb color; liken to an egg yolk or cantaloupe melon. And the smell is definitely of charcoal and in taste it is the same as well.

1st infusion tea smells and taste strongly of charcoal and it is smooth. It is a pleasant cup.
2nd and 3rd infusion brings about more of the mellow-honey in that it is softer with not the harshness of the charcoal roasted flavoring. So heartiness and robust is more so with first infusion and with later infusion what is left is a soft-yellow dew of an oolong tea; that being Dong Ding tea.

The color of this tea was by far the most exciting to see. Visualizing the yolk of an egg, freshly cut Cantaloupe melon or the golden glow of the sun is what is captured and projected into this cup, my cup of tea for the morning.

I must thank once again the folks at Fong Mong Tea for allowing me to experience their teas from these samples sent to me. These oolongs have all been memorable and enjoyed by this reviewer. They are good teas.

Preparation
185 °F / 85 °C 2 min, 45 sec

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I enjoy a lovely cup of tea most days,and I like sharing my tea experiences with the world. I have been doing this for most of two years now.

I am at that thresh hold, unsure of how to proceed and why. My blog page is there for viewing and I am thankful for the experience as I have been allowed. Thank you everyone, sorry to have failed by not writing a tea book. I simply could not do it. I simply could not.
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