I haven’t had many green Dong Dings, as the roasted ones are so much easier to find. Thanks, Fong Mong, for the sample. I steeped 6 g of leaf in a 120 ml teapot at 190F for 25, 20, 25, 30, 30, 30, 45, 60, 90, 120, and 240 seconds.

In the pot, the tea smells like char, roast, and honey. The first steep is surprisingly smooth and buttery, with hints of honey, nuts, grain, and roast. The aftertaste is a bit drying. Steeps two and three continue in this vein, with hints of caramel and chestnut. By steep five, a vegetal quality emerges and the roast becomes sharper.

When I saw this was a green Dong Ding, I didn’t expect any roast at all; I was certainly in for a surprise. Though the roast wasn’t heavy, it definitely imparted a charcoal, nutty flavour. According to my very limited Chinese, “Tian Xiang” translates to “heavenly aroma,” and as promised, the smell was a highlight. I’m not sure I’d buy this again, but it was a tasty Dong Ding that’s perfect for the increasingly cold weather.

Flavors: Butter, Caramel, Char, Chestnut, Drying, Grain, Honey, Nutty, Roasted, Vegetal

190 °F / 87 °C 6 g 4 OZ / 120 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).



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