Dong Ding Oolong Tea, Lot 635

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Fruity, Nutty, Sweet, Almond, Caramel, Chocolate, Cookie, Mineral, Roasted nuts, Stonefruits, Wet Rocks
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 45 sec 5 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “I haven’t experienced much tea (any?) from Taiwan Tea Craft, but I’ve ordered their teawares a few times over the years. When I first saw the ash glazed “genie” pot with the circle handle a few...” Read full tasting note
    85
  • “My car broke down last month forcing me to rely on mass transit to get to work while I try to find a new car. This has effectively doubled my total daily commute time to 3:30 hours, not counting...” Read full tasting note
    88

From Taiwan Tea Crafts

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 2017 according to our specification in partnership with a long-term grower/collaborator of our family. The baking was performed in-house in late October 2017 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 635 is further graced by a very good batch from a very good Spring 2017 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.

About Taiwan Tea Crafts View company

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2 Tasting Notes

85
77 tasting notes

I haven’t experienced much tea (any?) from Taiwan Tea Craft, but I’ve ordered their teawares a few times over the years. When I first saw the ash glazed “genie” pot with the circle handle a few years ago, I had to have that. Their little “Pocket” $35 clays pots are a nice value. I think Oolong Owl reviewed some of those little pots awhile back. In my last teaware order, I decided to show them some love and try their tea. I enjoyed this Dong Ding. The dry leaf smell had some roasted nuttiness and some fruity smell, as well. Wet leaf was very fruity. I went for about 8 sessions with this tea and it held up well for me. I was having my tea during a meeting, and there were some longer breaks between sessions, so I would heat the water back up, and it seemed to do better with just off the boil water in later steepings. I may have added a touch of bitter that way, but I don’t mind a little bitterness if it brings out stronger flavors. I prepared this in the red Pocket Duo Zhi shaped pot from TTCs. Pour was great on that little pot. I felt some caffeine buzz shortly after consuming this tea.

Flavors: Fruity, Nutty, Sweet

Preparation
205 °F / 96 °C 0 min, 30 sec 6 g 3 OZ / 80 ML
LuckyMe

I have a bunch of teaware from them too. I use the red Xi Shi for black tea and the purple pear-shaped pot for green oolongs. Their clay teapots are great alternative to expensive Yi Xings.

derk

After reading a lot of LuckyMe’s reviews for TTC, I finally placed an order for tea and teaware. Can’t speak much about their tea since I’ve only had one so far but I do love the 2 pots and a cup I ordered. The black clay bell-shaped pot I use for heicha and the everyday flat porcelain pot for anything I want. I feel like they were priced fairly. The cup on the other hand was a splurge but its beauty was worth the price.

HaChaChaCha

I also bought a Master Chen’s Pocket Purple Clay Shui Ping Teapot. It’s 80ml. It seems to be fired a little higher than the $35 pots and the finish is a little nicer. However, I think the $35 ones get you 95% of the way to the $85 and $99 ones.

HaChaChaCha

I commissioned a custom tea set from an amazing potter in Japan. I’m working on setting up a new Instagram account for just tea. I’ll post a pic of the set on IG and reference it soon. It’s a very cool treatment done on the clay.

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88
413 tasting notes

My car broke down last month forcing me to rely on mass transit to get to work while I try to find a new car. This has effectively doubled my total daily commute time to 3:30 hours, not counting the time to the train station, and involves 4 transfers between buses and trains. As bad as that may sound, its actually a lot less stressful than driving in rush hour traffic. I can easily pass the time reading, YouTubing, and people-watching. It does however expose me to the elements. I’ve really felt it these last couple of days when the weather dipped below freezing here in Chicago prompting me to put aside my green teas in favor of roasted oolongs and blacks.

This is a basic but pleasant dong ding with chocolate and toasted nut overtones. Along the way, there are hints of spice, wet rock minerality, and a peach-like fruitiness. I also picked up whiffs of chocolate chip cookies (Chips Ahoy to be precise) and s’mores in the wet leaf but didn’t taste it in the tea. It’s warm and toasty without ever tasting burnt even when hit with boiling water. The roast on this tea is mellow thus allowing you to taste more of its underlying character. I’m a little disappointed though in how quickly it fades. The flavor starts to drop off around steep #4-5 leaving behind kind of an oily aftertaste. Then again, it’s a budget tea so expectations need to be adjusted accordingly.

Flavors: Almond, Caramel, Chocolate, Cookie, Mineral, Roasted nuts, Stonefruits, Wet Rocks

Preparation
205 °F / 96 °C 1 min, 0 sec 3 g 4 OZ / 120 ML
evol-ving

Funny how intense cold weather brings us closer to the darker teas. Good to hear that you are not too tormented by the commute.

tea-sipper

Ouch with the commute. Stay warm!

LuckyMe

Absolutely, I find myself changing teas with the seasons. Tea lattes are warming in the winter too. Commute is what it is but hey, there’s always an upside to things.

evol-ving

Agreed. Amazing how much good tea helps ameliorate almost any situation.

Leafhopper

I also find myself gravitating toward roasted oolongs and black teas during the winter. I can go months without wanting a Wuyi oolong and then go through most of a bag in a couple months. And yes, good tea can definitely make things better.

Mastress Alita

I sipped down two teas during a recent car break-down crisis myself as a coping mechanism. Tea is the universal emotional balm!

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