Spring 2018 Li Shan High Mnt ‘Dong Ding Style’ Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Char, Cookie, Floral, Forest Floor, Fruity, Honey, Nuts, Passion Fruits, Roasted nuts, Sage, Tangy, Thyme
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 1 min, 0 sec 5 g 4 oz / 105 ml

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2 Tasting Notes View all

  • “A sample from Togo :) Gone gaiwan. 3g, 60mL, 195F, 10 rinse followed by 11 steeps at 10/15/20/20/25/30/35/45s and 3 more that were left for several minutes since I was distracted by election...” Read full tasting note
    91
  • “I am really enjoying the smell of this tea. It is pungent, robust and complex. The dry leaves have a aroma that’s a mix of fruity and floral notes with some nutty ones, like cookies. Somehow it...” Read full tasting note
    82

From Green Tea Guru

Hand picked tea. Complex honey roasted & mineral notes capturing the signature ‘Dong Ding’ flavour with a fruity floral twist!

This Spring we chose to source this Ali Shan offering over our normal ‘Higher Grade Dong Ding’, We actually think it tastes way better! The material is Ali Shan high mountain (around 1800m altitude) and has been processed in a ‘Dong Ding style’. There is a classic DD taste to this tea but also a wonderful Ali Shan exotic perfume like note to it as well, a great combo! The taste is fresh with light honey roasted notes. You should be able to reach at least ten infusions with sweetness and flavour carrying on through with short infusions or push the tea out to show off more of the teas flavour! Hand picked, the tea retains some stalk which adds to the complexity. Sourced from our trusty Taiwanese vendor in Guangdong.

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2 Tasting Notes

91
468 tasting notes

A sample from Togo :)

Gone gaiwan. 3g, 60mL, 195F, 10 rinse followed by 11 steeps at 10/15/20/20/25/30/35/45s and 3 more that were left for several minutes since I was distracted by election results. This tea was very enjoyable but really difficult for me to grasp, so if you’re confused by this note, you’ll know why.

The small to medium light greenish-brown nuggets were very fragrant with aromas of sweet roasted apples, brown sugar, a hint of nutmeg, nutty, cookie and light florals. I spent a while cupping them in my hand and sniffing them, even walking around my apartment doing so. Warming them brought out a roasted, savory aroma like grilled apples, pears and peaches with a slight vanilla honey. The rinsed leaf smelled like a darker honey, roast, the grilled fruits turning to baked with herbs. With the first steep, the leaf released very fruity and floral scents into the air. Notable were cherry, apple, tropical fruits, cooked greens, peach and honey. I was very into the aromas.

The liquor was complex and dynamic in the mouth. It started off thick, lightly bitter and mineral with notes of cookie and fruitcake and a lasting tart, floral, vegetal and drying aftertaste. For the next few steeps, the liquor turned tart on the sip, thinner and oily and moved quickly into floral tastes. I could pick up on gardenia, violet, orchid, vanilla, roast, apple, and banana leaf. The bottom of the cup smelled strongly of black cherry and honey which made their presence in taste in the fourth steep along with additions to the above of pine, herbs and a savory quality with the roast slipping away. The aftertaste moved to starchy and tangy and settled with butter. The fifth infusion transitioned into gardenia, honey butter, yogurt tang, peach and banana leaf with a stronger astringency. The flavors faded from there on but picked up a short-lived note of lime zest before ending with a nuttiness and herbs.

Overall, I’m pretty impressed with the dynamic nature of the tea and it kept me very engaged for the first half of the session. The roast seems well done, bringing out the dark cherry note, fruitcake/cookie quality and nuttiness while still allowing the high mountain florals, brighter fruits and herbs to come forward. I appreciated the lighter, oily texture and the interplay of tartness with light bitterness and astringency while being on the less sweet side. I’d love to buy more of this and play around with it.

Preparation
195 °F / 90 °C 3 g 2 OZ / 60 ML

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82
337 tasting notes

I am really enjoying the smell of this tea. It is pungent, robust and complex. The dry leaves have a aroma that’s a mix of fruity and floral notes with some nutty ones, like cookies. Somehow it also reminds me a bit of some Chinese green tea. The wet leaf smell is dominated by passion fruit to an extent, but behind it there are notes of macadamia nuts, charcoal, mountain forest, sage and thyme flowers. The empty cup and liquor smells of beeswax most notably.

The taste is robust and tangy at the same time. It starts of with some roasted nuts and charcoal notes, but the bitterness is very light. Soon after, it becomes more vegetal, only to get somewhat fruity with a mix of sweet and sour flavours in the finish. The astringency is very mild and comlements nicely the floral and cooling aftertaste. Overall, it’s a very refreshing drink.

Mouthfeel is a little on the thinner side, but very smooth and slightly mouth-watering. I definitely wouldn’t get the tea for the mouthfeel alone, but it’s good enough to not be a huge downside. All in all, this tea is worth the price for sure, especially if the idea of a Dong Ding with some high notes excites you.

Flavors: Char, Cookie, Floral, Forest Floor, Fruity, Honey, Nuts, Passion Fruits, Roasted nuts, Sage, Tangy, Thyme

Preparation
205 °F / 96 °C 1 min, 0 sec 7 g 5 OZ / 150 ML

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