"Sweet Scent" Dong Ding Oolong 2018

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Baked Bread, Flowers, Graham Cracker, Marshmallow, Roast nuts, Wood
Sold in
Bulk
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by LuckyMe
Average preparation
195 °F / 90 °C 0 min, 15 sec 5 g 6 oz / 183 ml

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3 Tasting Notes View all

  • “It’s been an exhausting week and a half. I’ve been busy cramming for a certification exam that I should have started studying for 3 months ago except life and summer got in the way. In the...” Read full tasting note
    90
  • “Not a bad light roast. This was the first I sampled of the Tillerman teas, and I was pleased. The notes online describe nutmeg and cinnamon in the notes, but I did not get those until the third...” Read full tasting note
    85
  • “So in my opinion the Dong Ding is purchase worthy. I just finished a session with it and I think I will buy a couple of ounces of it. The front and center of this tea is a perfume type of flavor....” Read full tasting note
    90

From Tillerman Tea

The 2018 Spring “Sweet Scent” Dong Ding has a mid-sized tightly rolled dry leaf that unfurls into single leaves and two leaf sets. The tea liquor is a light tawny hue. On the nose there are notes of spice, pine and sugar cane as well as distinctive light charcoal aromas. The tea explodes into the mouth and exhibits a sweet sensation that combines beautifully with the spice character to produce a long and satisfying finish.

About Tillerman Tea View company

Company description not available.

3 Tasting Notes

90
413 tasting notes

It’s been an exhausting week and a half. I’ve been busy cramming for a certification exam that I should have started studying for 3 months ago except life and summer got in the way. In the process, I’ve gone through a lot of different teas to help fuel my long study sessions.

This is the first dong ding I’ve had in a long while. Normally I am not a fan of dark oolongs with the exception of fruity dan congs and some yanchas. When I bought this, I misread the description and thought it was a light roast. Turns out that although this tea has an assertive roast, it was anything but charcoal-like. Out of the bag, the aroma was very mouthwatering. I smelled roasted nuts, baked bread, flowers, a little spice and a hint of hazelnut. After a rinse, the aroma became s’mores like. First steep greeted me with toasted nuts and a little char. The second steep was a green/dark hybrid with baked and floral tones. The roastiness softens by the 5th steep and I get pleasant spice notes. When grandpa steeped, it’s smooth and warm. Starts off woodsy and popcorn like before turning into a nice graham cracker taste.

True to its name, this tea has a fantastic aroma and excellent flavor. The fact that it grandpa steeps so well is an added bonus because it’s another tea I can throw in my tumbler for work or while studying.

Flavors: Baked Bread, Flowers, Graham Cracker, Marshmallow, Roast nuts, Wood

Preparation
195 °F / 90 °C 1 tsp 9 OZ / 266 ML
Daylon R Thomas

My bad that I called it a light roast. I’m used to roasted Dong Dings being a little bit heavier, though it is impressive that it was a mid-charcoal one.

LuckyMe

I actually didn’t see your tasting note until later but I’m glad I didn’t read the description on the site too closely. It’s good to step outside of my comfort zone sometimes :)

Daylon R Thomas

:) I was pleasantly surprised with this one myself. I thought it was going to be lighter, but the roast makes a nice accent to the orchid notes I kept getting personally.

Daylon R Thomas

I used to love medium roasted and oxidized Dong Dings and Tie Guan Yins, but I liked them less over time because they reminded me more of a potatoes than I liked. The recent ones have been better.

LuckyMe

Same here. Roasted oolongs can be great but alas too many ashy tasting teas have spoiled them for me. I love toasted nut and baked fruit accent the better ones add to the tea.

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85
1124 tasting notes

Not a bad light roast. This was the first I sampled of the Tillerman teas, and I was pleased. The notes online describe nutmeg and cinnamon in the notes, but I did not get those until the third steep after 50 sec gong fu. I was not super precise in my brewing, but I did get a 10 sec rinse in, 30 sec, 45, 50, one minute and two minutes. The first steep was vaguely floral with an orchid note, but definitely buttery and oddly drying. The second steep was much more pronounced having an overall walnut like flavor, even having a bit of dry film in the mouthfeel like a shell which was likely from the light roast. The orchid was more in the smell that time, but it was nice with a bit of a smoky aftertaste. The third steep was the best starting off with an oily butteriness that went directly into a higher floral mid sip, having a vanilla hint, but ending with a spicy nutmeg note. This was good. There was more nutmeg and roasted vegetal notes in the last two steeps making me a little bored.

I liked this one, but I am a little curious about it western. It might be better with heavier leaves gong fu, but my 14 gram sample is not super impressive to say the least, so western might be the way to go. This is daily drinker tea, and it would make a very good one because the roast is very nicely balanced with the florals in the tea. I might rate this higher, but for now, it’s an 85. I think this is more of a fall tea anyway, but I could drink it again and be totally wrong.

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90
2 tasting notes

So in my opinion the Dong Ding is purchase worthy. I just finished a session with it and I think I will buy a couple of ounces of it.

The front and center of this tea is a perfume type of flavor. The type of perfume that you taste and smell simultaneously that bears some cinnamon and nutmeg in it. It is sweet which balances out the perfume and supports the spice. There is a slight smokiness and a little nuttiness. It has some complexity but in an everything works together kind of a way. Quite enjoyable

Preparation
0 min, 15 sec 5 g 3 OZ / 100 ML

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