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Superfine Taiwan Qing Xiang Dong Ding Oolong Tea

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
Not available
Edit tea info Last updated by TeaVivre
Average preparation
205 °F / 96 °C 1 min, 45 sec

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19 Tasting Notes View all

  • “Hmmm, I could have sworn I wrote a tasting note about my first session with this tea. But it's not on the page. My earlier sessions of it were light and floral, without much roasting. This one was...” Read full tasting note
    85
    dinosara 1851 tasting notes
  • “I drank 36oz of this yesterday - and will probably continue on with it later today. I was a bit surprised when I opened the packet. I've had a dong ding before and had my mind set on what I was...” Read full tasting note
    ks6 1158 tasting notes
  • “It's the perfect day to relax with some green oolong. I love this lightly floral and summer flower flavor. It tastes like youthful innocence. Definitely is one of the loveliest green oolongs...” Read full tasting note
    Mercuryhime 484 tasting notes
  • “Backlog: Sweet and lush with a very satisfying, soft and silky mouthfeel. Exotic floral notes and hints of fruit. I can taste notes of peach as well as a creamy note. A slight grassy tone in...” Read full tasting note
    89
    LiberTEAS 4227 tasting notes

From Teavivre

Origin: Lugu Village, Nantou, Taiwan

Ingredients: one bud with two or three leaves

Harvest time: May, 2013

Taste: high aroma, sweet and mellow taste with obvious osmanthus fragrance; has strong sweet aftertaste.

The tea is planted in the area at the altitude of 1000 meters. So this is also a High Mountain tea, which is known as its obvious floral fragrance. This Dong Ding Qing Xiang Oolong Tea is made of the tea leaves from Qing Xin Oolong tea tree. This tea has thick and soft leaf, refreshing tea liquid, with strong osmanthus scent. Meanwhile it has strong sweet aftertaste, which makes High Mountain tea more excellent than low altitude tea.

About Teavivre View company

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19 Tasting Notes

85
521 tasting notes

Thanks Angel for this sample!
Sorry everyone that I kind of fell off the planet. I basically got into a school-induced rut. But here I am, with a new review for the tea I just received today and I’ll be brewing in the precious little gaiwan that Teavivre also sent me.
The dry leaf smelled surprisingly fruity to me. I’ve only had one other dong ding and it was much more roasted smelling than this one. The leaves are rolled into large balls, maybe even a bit larger than what I’m used to seeing.
I managed to use the gaiwan without burning myself too badly! It was my first time using one and I’m surprised it was this simple. I think that the leaves are gorgeous when brewed in this fashion. I had been worried about using the wrong amount of leaves, but it turned out just like all the photos I’ve seen!
The aroma of the tea is very floral and green. I love lighter oolongs, so this is right up my ally. There is a very light roast to this as well. I enjoy that it is there, but not so upfront that it overpowers the other smells and flavors. There seems to be a lot of flavors in this cup. Sweet, green, floral, roast, and something else that is a bit elusive; pepper?
Either way, this is a pretty brilliant tea that I’m going to continue enjoying tonight.

TeaVivre

Gaiwan is the traditional Chinese teapot. It may burn finger for first time using. As long as you control the method, it’s easy and simple to use Gaiwan.

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64 tasting notes

From my experience this summer, the light sweet grass dry scent and subdued cane sugar and fruity, malty notes in the dry leaves’ heated scent seemed promising for a great session. The first steep confirms my expectations. Strong gao shan flavor with a potent, lingering aftertaste and rear-mouth cooling in addition to what seems like a unique Dong Ding character, distinct from other high mountain Taiwan oolongs I have tasted previously.

Although it isn’t entirely impressive flavor-wise, the development was smooth and interesting. There was a nice “green” bite in the introduction of each sip with a tart finish felt on the roof of the mouth. Complexity was relatively straightforward, but the balance was excellent. The scent remaining in the empty cup was weak and nearly monotonous. However, the gaiwan lid’s scent was well-developed, if perhaps a bit too grassy.

I missed some it the deeper bass notes common in some gao shans in this tea, leaving the first few steeps to feel somewhat unbalanced. The lack of depth is odd considering this is another autumn harvest, yet, when the session lasts upwards of 7 steeps, I cannot complain.

Thanks Teavivre!

Preparation
205 °F / 96 °C

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85
108 tasting notes

This was a sample sent to me from the lovely folks at Teavivre. Dong Ding (sometimes Tung Ting or “Frozen Summit”) is a very beautiful tea mountain in Nantou county near the west coast of Taiwan. They produce a lot of rolled oolongs in the Taiwan/Fujian style. “Qing Xiang” (清香) means “Fragrant” or “Aromatic”.

The dry leaves lived up to their name with a very pleasant sweet aroma. As expected for a Dong Ding, the leaves are rolled into balls, but somewhat unexpectedly they are many different sizes. Some are quite a lot larger than my usual Dong Ding (indicating a lot of stems, which doesn’t mean anything in itself), while some balls were more like fine gunpowder green tea in size. The variation in leaf size had me on my guard, as such inconsistency can make infusing a tea difficult. The color was a mix of bright green mixed with gunpowder gray, like an evergreen forest in the spring.

The first three infusions did not impress me too much, having a little too green and sharp a taste for my palette. However, as the flavor that was present hadn’t become noticeably weaker I tried a fourth and was very surprised at the improvement. A hint of saltiness crept into the flavor, which changed everything. There was still the bright spring quality, but it became subdued and gentle. The aroma was delicate but unmistakably that of the wonderful sweetness you will find in an oolong withering room. Somehow a bit of cream entered the texture, mellowing the sharpness of the previous infusions. The effect was still there but now it manifested as a dryness on the front of the tongue in the aftertaste, not marring the mouthfeel. My mind wandered away to a green mountainside in Lugu, looking across the lake at the tea fields of Dong Ding. It’s really a reminder that, particularly with a rolled oolong, there can be layers of flavor that lie hidden away behind the initial taste.

A hot rinse of the leaves at the start or possibly beginning with a cooler temperature water might have made for a different beginning entirely for this tasting. Tea is a living creation, and while I love to find a Dong Ding that really wows on the first sip, I very much enjoy a tea that makes me taste and experiment to find its beauty. I’m glad to have had this chance!

(Read the full review here: http://someteawith.me/2013/11/27/teavivre-2013-qing-xiang-dong-ding/)

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74
90 tasting notes

The last of our “Superfine”s, the dry Superfine Taiwan Quing Xiang Dong Ding Oolong Tea keeps to itself, smell-wise. You get hints of possibili-teas; some petals, some mineral salt, some herbyness in the sage-y vein, but otherwise nada. In the cup, this steeps to an interesting effect: someone’s been cooking veggies all day–zucchini, celery, and bok choy–but then decided to blast the room with Febreeze and the veggies came out on top.

Definitely the greenest of our oolongs so far in the first infusion, when you get down to the sip-’sperience. Meadow-green, hot-sun-on-wet-grass green, Fifty Shades of Green. With a similarly faint yellow liquor as the Taiwan High Mountain Oolong Tea, this stuff is tailor-made for… Full review here: http://snooteablog.com/2013/10/15/snooty-tea-review-teavivre-round-3/

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86
152 tasting notes

This is a rich tasting, good tea. It kind of reminds me of a milk oolong. It has some floralness to. It is also vegetal, but not in a boiled spinach-like kind of way like I experience in some other teas. This is more nuanced and sweet. I’d buy more of this.

Preparation
195 °F / 90 °C 3 min, 45 sec

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85
302 tasting notes

Tea provided by Teavivre for review

Sniffing the wet leaves after the rinse stage, I picked up on butter, spices and a sweet flavour (like corn). This scent is very noticeable and not subtle or boring in any way.

Tasting the first steep, the aroma is much more toned down than I imagined. It’s mellow, floral, and slightly sweet. None of the flavours overpower my senses, and I didn’t taste any bitterness.

From the second to seventh steeps, it held a consistent flavour.

My husband and I had very different opinions on this tea. He really enjoys non-roasted oolongs and I do not. That’s my bias, but I can still appreciate the tea (I’m just not crazy about it).

Overall, I think it’s a nice mellow oolong. Its quiet nature is enjoyable. In comparison with cheaper oolong teas, this has a good long lasting flavour that resteeps well.

Tea parameters (Teavivre’s website suggestion):
100ml gaiwan, 7g sample, rinse and 7 infusions (30s, 30s, 35s, 45s, 60s, 100s, 120s)

Preparation
200 °F / 93 °C

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60
48 tasting notes

Not a huge fan. Compared to the Li Shan Oolong I’ve been drinking, this just doesn’t hold up in my opinion. I used a whole 7 gram sample in my 5oz Finum. Found it ultimately unremarkable. Pale color. Pale on flavor. Maybe I’m missing something here? I won’t be coming back to this one. Making this note so I’m more dialed into what I don’t like, rather than what I do.

Steep times started at about 1 min, thereafter increasing the time by roughly 1/2 − 1, 1 1/2, 2 1/4, 3 3/8, etc).

Preparation
Boiling 1 min, 0 sec

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85
76 tasting notes

Light Oolong that is golden yellow in color and has a nice floral aroma. This tea has a pleasant floral taste with a little bit of honeydew flavor. I found this Oolong to be quite enjoyable.

Preparation
205 °F / 96 °C

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