85 Tasting Notes
I was really excited to try this tea because it was grown in Mynamar, otherwise known as Burma. What can I say, I’m a sucker for unusual terroirs. Although it was fairly astringent I did not find it unpleasant at all. Sometimes life calls for an easy sipping tea and that is exactly what this one was. An unobtrusive, warming cup of tea can often be just what the doctor ordered.
Similarly to the Valley Green, this tea was mellow and vegetal with a mild fruitiness. The smokiness that I had detected in the Valley Green was just barely present here. No sweeteners are necessary as there was very little astringency. Although this is their reserve tea it is really quite affordable.
The first thing that I noticed about this tea was the sweet, floral aroma. On more than one occasion I found myself sticking my nose into the gaiwan and inhaling deeply. The floral aroma was echoed in the taste along with a pleasantly vegetal finish.
The aroma of this tea was intoxicating as soon as the hot water hit it. I love a good vanilla oolong and this certainly smelled like one. The taste was sweetly floral with heavy doses of cream and a hint of citrus in the finish. I was definitely still able to taste the greenness of the pouchong base.
This tea was full of orchid aroma and sweet floral taste with a subtle vegetable note. There was no astringency and the aftertaste lingered long after each sip. One of the things I love about Dong Ding is that it is a marathon tea. I did five consecutive infusions and probably could have gone for more if bladder had been capable of holding that much tea.