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.
Intermediate fermentation: 30-40%. This tea which grows on the eponymous mountain, means “Icy peak”. It is considered by tea lovers to be one of Taiwan’s best. The leaf, which is pearly and moderately fermented, gives the liqueur a particular yellow-orange colour that is unique in the world of tea. Its scent is both silky and lively, its taste recalls the flowery side of the little fermented Wu Long (oolong) teas and also that of the fruitier, woodier Fancy teas. An exceptional crop.