Been sipping this all morning. On steep 6, I love it. Goes down easy, I don’t often drink tea bare, but I love my oolongs this way.
“Another offering from the February TOMC, this one is more like sourdough bread & green beans, LOL. I enjoy oolongs, although my taste tends more towards the roasty ones. The Tieguanyin & Dong Ding...” Read full tasting note
“My first dong ding oolong experience was with Teavivre's, and it went very badly. Mostly, I oversteeped it (and probably overleafed as well) and it tasted awful. I still have at least one sample...” Read full tasting note
“SIPDOWN! soooo yeah this is a green oolong. which means it tastes like that taste that i'm not a fan of. However, i can appreciate that those of you who like green oolongs would likely find this...” Read full tasting note
“Sipdown, 221. I can't believe this one doesn't have more tasting notes! I suppose it is pretty new but there are very few thoughts on this one posted here. I decided to go ahead and use my sample...” Read full tasting note
Taiwanese oolong is an incredible and worthwhile counterpoint to the Tieguanyin growing cross the straights in Anxi. While mainland oolongs tend to be more floral, Taiwanese oolongs edge towards savory. In love with the unique taste, we are pleased to have found this standout example despite difficult growing conditions in Taiwan this past year.
The wet leaf aroma is like being in a small bakery with rising whole wheat walnut currant bread in the oven and redwood bark’s warm smell wafting though an open window. The first steepings start with a bright raspberry tartness followed by a darker note of flax and spicy green peppercorn. These initial flavors swell and then diminish leaving a sweet whipped cream pound cake aftertaste.
Later steepings expand upon the spicy flavor with the sweetness of red bell peppers and the savory satisfying taste of fried cactus paddle. The aftertaste moves towards sweet corn bread and lingers long after the tea is gone.
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Steeped this western-style at work today – an indulgence,as I usually try to do my “good” teas at home, where I can gong fu, but I needed the boost. I also added a pinch of the schisandra blend, which really turns up the volume on the flavor. This is not my usual morning tea at all, but I’m finding it very vibrant and quenching today. Flavor notes are sour, sweet/floral like a green oolong, and a little umami; there’s a very full and creamy mouth-feel. I find myself enjoying the flavor for several breaths after sipping. On to my second steep already!
2tsp oolong, 1/4tsp schisandra, 8oz water
I tend to brew my oolongs my version of western style. I used 1tsp in 90C water for 1 minute.
The dry tea is green nuggets of tea. It smells of a green oolong, slightly vegetal, flowery, but there is a buttery and sweet aroma.
This tea tastes slightly sweet, slight hint of butter, almost on the verge of tasting like a milk oolong, but not quite. There is a hint of flowery taste, but is not perfumey tasting. The smell and taste reminds me of freshly baked sweet breads. Although, thats what it tastes like, it still feels like a light tasting tea, not heavy.
This is a tea that I could just drink all day long.
This morning has consisted of me watching the puppy and cat wrestle haha so cute!!! I am very happy they get along so well :)
I received a sample of this quite a while ago and I have already had the first half of my sample. Apparently I forget to write a tasting note. So I am just finishing this one up. I have been trying to drink all of my samples lately. I have sooo much tea!! I haven’t even had time to try all of my new ones yet!!
This one dry smells like raspberries… mmmmm! I have decided to step in my new Gaiwan from verdant tea :) I used about 4g, rinsed once quickly and then steeped with boiling water for about 3 seconds. Wet is smells sweet and savoury, like a vanilla cake with some raspberries with a bit of floral. It taste like it smells mmmm but more creamy and rich. Could definitely see myself drinking this more often!
Digging into some tea of the month club offerings from a couple months ago. Spring clean up really digs into your time! Time to try some “Frozen Summit” tea. Dry leaf looks like mostly in-tacked full leaves rolled with small stem. Smell is of crasins and light floral toasted notes.
Did a quick wash then a 6 sec. steep. Wet leaf smells very vegital and strong muscatel/ ripe fruit. Body is heavy and velvety. Taste is bready with a good dose of raspberry.
2nd steep(6sec.): Liquor is more golden and a tartness with the raspberry is coming through. Not as bready as the previous steep.
3rd steep(6sec.): Leaves are almost fully open now. Bread is not back in full force with light fruitiness. Their is a mild sweetness towards the end but I’m starting to get a light briskness. That feeling of white pepper in the back of your throat.
4th steep(6sec.): Same as last.
5th steep(6sec.): Turn the leaves this time. Flavor revitalized a little but for the most part, the flavor has stayed pretty even keeled.
Another package arrived and this time its Dong Ding! Its a first for me to experience Dong Ding and a quite a lovely tea this is! Its wonderful nutty, faintly citric, and vegetal character has a warm and savory demeanor . The aroma and the brewed liquor describes itself as freshly ground nuts much like flax that welcomes itself into the palate and after with its grassy, intense nutty and earthiness (akin to being roasted) that shares a similar profile to Chinese greens. There is a subtle youthfulness to this Dong Ding much like freshly cooked and juicy prickly pears that adds a wonderful aromatic quality that hints of freshness of a springs bounty. A wonderful crisp but smooth citric taste accents well with its subtle flowery notes much to a reminder of orange blossoms. Just outstanding!
Every verdant oolong I’ve tried seems very weak, despite using a generous amount of leaf. I’ll try again with more leaf, but it’s like I’m drinking year old tea that wasn’t stored properly. I’ll admit this tea is very kind to oversteeping, and has lots of promise, but it’s just so weak!