100

This was such a treat! This tea is the closest I’ve found to resemble the “legendary” 30 year aged Dong Ding that hooked me on aged oolongs. I knew that it was going to be perfect as soon as I opened the bag. I looked at these small brown curls and inhaled. I instantly spotted the quality aged oolong scent being raisin, plum, and sweet fruit. This heavy aroma is a syrup tang that lingers and fills the air. I got my trusty celadon gaiwan and warmed it up. I placed a fairly good amount inside and shook it up. I lifted the lid and let the heavy aroma fill my tea room. I was picking up tobacco, raisin, wet wood, and pungent over ripe cherries. This tea is highly aromatic and smells so very delicious. I sat for quite some time just sniffing the gaiwan. I washed the leaves once and prepared for brewing. The steeped leaves slowly unfurled and gave off an array of conflicting scents being: char, grape jelly, raspberry,and burnt sugar. The leaves kept jumping from sour to sweet. The taste was perfect. I was in love at first sip. The brew fills the mouth with a sweet juicy taste. The brew leaves the mouth with an intense ripe fruit aftertaste the stays at the back of the throat. I experienced an incredible amount of mouth action. The brew was filled with heavy concord grape flavors and a medley of berries. The sweetness that surrounded these flavors was stevia thick. The body of the brew was heavy and full with so many rounded flavors. The brew would fill your senses with an oily mouth,fruitful flavors, and a soft wooded base. I experienced no astringency and no bitterness. The tones flowed like silk through my senses. The qi began much later into the session. The sensation began at forehead and slowly warmed throughout the body. My mind began turning and slowly building up with an incredible lifted spirits feeling. This brew gives the iconic aged oolong tea drunk. I was slurring yet full of energy. I didn’t want this session to end, and I was able to pull a fairly good amount of steeping. I enjoyed this session a lot, and I am very happy to have tried it. I am saving some to drink with my friend that shared the 30 year aged Dong DIng with me. I highly recommend this brew as a fantastic aged oolong experience. This is what it should taste like, and this is some quality stuff.

https://www.instagram.com/p/BBtccD_zGem/?taken-by=haveteawilltravel

https://www.instagram.com/p/BBtdbPIzGQ5/?taken-by=haveteawilltravel

Flavors: Berries, Blueberry, Burnt Sugar, Char, Grapes, Oak wood, Overripe Cherries, Plums, Raisins, Raspberry, Sweet, Tobacco

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML
Rasseru

Ah, nice review. Was totally there with you :)

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Comments

Rasseru

Ah, nice review. Was totally there with you :)

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Bio

Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

https://www.instagram.com/haveteawilltravel/?hl=en

Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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Middle of nowhere, New York

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