PHOENIX VILLAGE DONG DING UNROASTED WINTER 2020

Tea type
Oolong Tea
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Caffeine
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Edit tea info Last updated by Daylon R Thomas
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From Tillerman Tea

Wei Shao de Dong Ding Wulong Cha – Fenghuang Cun – Dongji 2020 (Unroasted Dong Ding Oolong Cha – Phoenix Village Winter 2020)
Chen Kuan Lin (Andy)
This tea originates in the Chen family gardens in Phoenix Village in the Dong Ding region. The tea is traditionally oxidized but is unroasted thus preserving the leafy freshness of the tea. There is a wonderful line of acid that runs along the side of the tongue, the mouthfeel is moderately rich and the tea flavor is persistent. There are complex layers of flavor in this tea and they are very well balanced.

For a great learning and taste experience, compare this tea to the roasted version of exactly the same batch.

Wei Shao de Dong Ding Wulong Cha – Fenghuang Cun – Dongji 2020 (Unroasted Dong Ding Oolong Cha – Phoenix Village Winter 2020)
Chen Shi Know
This tea originates in the Chen family gardens in Phoenix Village in the Dong Ding region. The tea is traditionally oxidized but is unroasted thus preserving the leafy freshness of the tea. There is a wonderful line of acid that runs along the side of the tongue, the mouthfeel is moderately rich and the tea flavor is persistent. There are complex layers of flavor in this tea and they are very well balanced.

For a great learning and taste experience, compare this tea to the roasted version of exactly the same batch.

.Grower: Chen Shi Know
Cultivar: Qing Xin Wulong
Region: Phoenix Village
Altitude: 740m
Harvest: October 12, 2020
Oxidation: 29%
Unroasted

Brewing Suggestions:
To prepare this tea in the traditional gongfu style use a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 212°F (100° C). Steep for 30 seconds. Reduce time to 25 seconds for the second steep and then increase with each subsequent steep,

For an 8 oz cup, use between 3-5 grams of tea, about a heaping teaspoon. Pour water at 212°F (100° C) over the leaves and steep for approximately 90 seconds. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.

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1 Tasting Note

1231 tasting notes

A lot like the Phoenix Village Dong Dings I’ve had, especially Eco-Cha Club’s version. Swiss chard, savory butter, vanilla, nuts, florals, and thick texture…despite having an accident of what should have been gong fu into western, then back into gong fu with steeps going up 20 second increments. Luckily it’s forgiving.

The thing that stood out about this one is the floral notes at the end being a little bit closer to some Baozhongs I’ve had then regular Qing Xins. It’s actually 29% oxidised oolong, and it does have everything else that’s normal for a dong ding, but the notes rise and shapeshift into a floral bomb the aftertaste.

I’m really into it, and I got it for $6.25 for 1/2 oz, so it’s not as expensive as it could be. I’m looking forward to seeing what else I can get from it.

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