Taiwan Tea Crafts

Sweet Jesus H. Corbett, this is really something.

It took me a few sips to put my finger on exactly what I was tasting beyond a darkly fruity sweetness, but I got there by about a third in, and what a revelation it was. The flavour is an inspired confluence of roasted pumpkin, dark treacle, and abura-age, those savoury-sweet tofu pouches used to make inari sushi. Every sip opens up new dimensions of beauty to me. It’s magnificent.

I’m in the process of a photo set that involves me drinking white, yellow, green, oolong, black(red), pu, and hei… This Dong Ding was definitely a well needed treat in the middle of this process. It’s such a complex tea. There are most likely words in the English language that can describe it, however, the rhythm of the tea makes that task difficult. It’s a very warming tea because of the level of roasting that it goes through. However, those distinctive floral Dong Ding notes are definitely present. All around a perfect tea to take a break with.

I finally used my Lin’s ceramic teapot today. I do not know why I have been avoiding it. It made an excellent brew. The honey, roasted bark, and caramel apple notes of this tea really shined. As a rolled oolong and one of my favorite teas, this tea truly deserves to be prepared in a ceramic pot.

There is just something about this Gui Fei that really hits the spot every single time. The only caveat is that it has to be perfectly prepared and piping hot. If it’s not… the brew doesn’t live up to its amazing potential at all and kind of makes me sad… First world problems…

As a complete aside: This note marks the first non-backlog note I have written in over two months. Yesterday, I finally finished logging every single tea that I have had since early May. I had kept the list teas in a file and by yesterday it was about 130 teas. Yikes. If anyone is interested, you can see them all in my – finally updated – tealog.

Initally, there is a subtle floral & sweet creaminess mingling with the taste of the roast, as well as a fruity tang. That creaminess diminishes in subsequent infusions, with the roast being more pronounced. The final infusion is succulently sweet.

First infusion – 3 g. per 6 oz water, 90 deg., 3:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 6:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.

Whoa, I’ve been so very lazy about checking the in-depth details of my tea before drinking it lately and was not expecting this to be the way it is! It tastes more like an oolong than a black tea to me (perhaps not surprising given the source…oh Taiwan, you and your wonderful oolongs!), with a steeped color that reminds me a bit of the old fashioned Formosa Oolong from Harney, not dark and not light, in between. The overwhelming “whoa!” note that hits me immediately is apple cinnamon. Not tart-then-sugary apple juice-like teas (which I hate), more like eating homemade, still-chunky-firm applesauce made with rosy apples, a a variety with a lot of floral aroma. I’m so busy being surprised and enjoying it I think I’ll return to this note later. Tea! I love how you tempt me and flirt with me, how just when I think I’ve got you all figured out and we’re comfortably married and middle-aged in our relations, you go put on a new dress or I find out you can fix an engine or something I had no idea you were capable of. You sexy thing.

It seems this tea has been discontinued, which is a pity as it is a surprisingly good tea. With a creamily floral aroma in the wet and dry leaves, and a light taste through 4 infusions, this was a nice surprise for me (especially as the best infusion is the last).

First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 7:00 min.

Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.