Daylon kindly sent me this Dong Fang Mei Ren as an introduction to Wang Family Tea. I had a session with it early in June, and just finished the sample a couple days ago. Following the vendor’s instructions, I steeped 5 g of leaf in a 120 ml teapot using boiling water for 20, 20, 20, 30, 40, 50, 60, 90, 120, and 240 seconds, plus several long brews at the end of the session.

In my first session, the dry aroma was of honey, autumn leaves, apricot, citrus, and flowers. The first steep had notes of honey, candied orange, autumn leaves, wood, and flowers, with an aftertaste of honey that lasted for several minutes. There was a touch of not unpleasant astringency. The second steep added a sappy note, which the vendor describes as hinoki cypress (yes, I had to look that up), but it was mostly about the honey and florals. This was one of the sweetest bug-bitten teas I’ve ever had. The third and fourth steeps had more citrus, sap, osmanthus, orange blossom, butter, and lots and lots of honey. I stopped taking notes here for some reason.

I used more leaf in the next session to finish the sample, which might have been a mistake. As well as the honey, apricot, citrus, and florals I experienced in the previous session, I got wood, Graham cracker, lemon, and tannins. Unfortunately, a thunderstorm came along and I had to turn off my computer for a while, so the notes for this session are spotty as well. I got lots of honey, flowers, sap, and apricot, but the tannins, wood, and autumn leaves never went away and got stronger as the session progressed.

I wish I’d taken more care with this tea and kept better notes. This is a quality Dong Fang Mei Ren with lots of apricots and honey, though it’s a little too sweet for me. It also requires careful steeping.

Flavors: Apricot, Astringent, Autumn Leaf Pile, Butter, Citrus, Floral, Graham Cracker, Honey, Lemon, Orange, Orange Blossom, Osmanthus, Sap, Sweet, Tannic, Wood

Boiling 5 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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