Classical Dong Ding Oolong Tea - Spring 2017

Tea type
Oolong Tea
Ingredients
Oolong
Flavors
Apple, Baked Bread, Coffee, Dates, Floral, Rhubarb
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 5 g 34 oz / 1000 ml

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  • “Full-bodied tea with oily texture and beautiful golden colour with an orange tinge. The liquor is fairly clear and coats the mouth very well. It is also slightly mouth-watering. The smell is not...” Read full tasting note
    83

From Taiwan Sourcing

This tea is the successor of our very popular “Master Dong Ding Oolong” from 2014. Unlike most of the “Dong Ding” tea that has the name “Dong Ding” but not using the local material, the material of this tea, like our “Bug Bitten Jade Dong Ding” this season, has its material from the actual “Dong Ding.” And this season’s result is a surprise to us.

This classical Dong Ding requires two key ingredients. First of all the material must be pure Qing Xin Oolong from Lu Gu which is expertly processed with a perfect balance of oxidation. The second key (most important) for classical Dong Ding is to roast it with the perfect degree of fire (火), creating a synergy between roasting and oxidation that enlivens the palette of the drinker. Our master of this tea is an expert at picking proper material and giving it a perfect roast. This season’s perfect result is his year long experience and patient work.

For most of the medium roasted Oolongs it is always recommended to drink it a few hours or days after the bag has been opened to let the roasted (火) taste mellow out. Roasted oolongs such as this can be stored in clay jars or other semi-tight containers for optimum aging. We are very happy for the return of this tea, so let’s enjoy!

Harvest: Spring 2017 / 春 貳零壹柒
Varietal: Qing Xin Oolong / 青心烏龍
Elevation: 700 M / 柒佰 公尺
Region: Lugu / 鹿谷
Oxidation Level: 30 %
Roast Level: 4 / 肆分

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1 Tasting Note

83
458 tasting notes

Full-bodied tea with oily texture and beautiful golden colour with an orange tinge. The liquor is fairly clear and coats the mouth very well. It is also slightly mouth-watering.

The smell is not the strongest, but nice nonetheless. Overall it is a mix of floral and roasty smell not unlike with pour-ever coffee, but I also got reminded of apple pie.

The roast level here is mild, as a result of which the tea has a very good balance of sweetness and floral notes with the heavier roasted flavours. The aftertaste on the other hand is mostly a mix of sweet and sour.

I feel the best things about this tea are its texture and the perfect roast that gives it such a balanced taste. Oh, and it lasts for a while as well, one can easily get 10 nice infusions when brewing gong fu style.

Flavors: Apple, Baked Bread, Coffee, Dates, Floral, Rhubarb

Preparation
200 °F / 93 °C 5 g 34 OZ / 1000 ML

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