65

I picked this up at a Ten Ren’s shop located near me. I only know that this is a Dong Ding because, the large storage tin says “Dong Ding” on it. Other than that, it was hard to communicate to the merchant, who didn’t know much English.

The leaf quality is dark, tight bound leaves, the smell was lovely with it’s smokey-toasty smell. I brew this in my gaiwan, at shy of a boil on one minute ascending brews. The result was a very enjoyable, toasty, woodlike, caramel in taste. Reminds me of coffee. It’s take was rather easy, and it finishes up quite like a Wuyi oolong. Despite being a roasted oolong it’s medium to light in body. I can’t compare to a regular green Dong Ding, as it’s been a while since I have had a cup, but I’ll update in another note, if I end up having both on hand.

It’s an “awlright” oolong. I’d have Lupicia’s TKY mucha, or Zhi Tea’s TKY over this anyday.

Preparation
205 °F / 96 °C 1 min, 0 sec

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Hi, I am tea drinking design student. I appreciate tea, especially Darjeelings, Japanese greens and Taiwanese oolongs.

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San Francisco, California

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