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“Dry leaf: NUT – peanut shell, some bittersweet green wood Smell: NUT – peanut shell, pistachio, slight hint of vanilla extract Taste: NUT, FRUIT – In the mouth – dry nut (peanut shell, acorn),...” Read full tasting note
We continue in our tradition of offering custom baked lots of our popular Classic Dong Ding Oolong. This particular offering is comprised of tea produced this Spring 2015 according to our specification in partnership with a long-term grower/collaborator of our family. The baking was performed in-house in late September 2015 after a full season of controlled mellowing. This tea has become a signature tea of our family and it is with pride that TTC is offering it at a very popular price. A quick rinsing of the leaves will wake the wonderful roasted aromas which are both inquisitive and familiar with distinct caramel sweetness. A first infusion will reveal a deep nut brown liqueur which signals that we are in the presence of a deeper level of baking. The taster might at first be surprised by the slightly dry attack but he will soon after be rewarded with a nice complex bitter-sweet, nutty, not too spicy, feeling that lingers long after swallowing. Lot 453 is further graced by a very good batch from a very good Spring 2015 tea season. The liqueur has a good body and a nice thickness and is full of flavour. If you have a passion for dark chocolates, this is the equivalent to what your taste buds experience in liquid form. A more manly comparison would be to refer to the feeling of dipping your lips in a pint of draught Guinness (from the Dublin brewery, of course) for the creamy bitterness and molasses-like sweetness.
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Taiwan Tea CraftsDry leaf: NUT – peanut shell, some bittersweet green wood
Smell: NUT – peanut shell, pistachio, slight hint of vanilla extract
Taste: NUT, FRUIT – In the mouth – dry nut (peanut shell, acorn), roasted peanut, tea tannin, green twig, slight hint of orange. Aftertaste has strong ripe peach flavors, with some orange, orange blossom, dewy grass, and bittersweet melon/melon rind.
A tale of two teas! This is an interesting session. Everything up to the aftertaste is all about its dry nuttiness. It’s dead-on peanut shell – smell, taste… But then, the aftertaste develops into a thick, rich ripe peach with a few extra supporting notes to keep you interested.
To be honest, nutty smell/taste isn’t all that interesting and is a bit monotone in the mouth. But the aftertaste is quite a different show. You have to take your time with it – little sips with plenty of time in between to let the tea open up in your throat and mouth. The hui gan is so engaging that I feel like it more than makes up for its monotone arrival.
