I really don’t get Dong Ding. I don’t hate it, but every one I’ve had so far has been just a little boring. I think it has to do with the charcoal roasting more than anything else. The result of this roasting is a generic roasted peanut flavor at best, and lighter fluid flavors at worst.
Doing a few side-by-side comparisons between roasted and unroasted versions of Taiwanese (or Taiwanese-style, as the case may be) oolongs, the unroasted versions were substantially better. Better flavors, more depth, more complexity.
Anyway, that said, I don’t really know where to place this one. In terms of Dong Ding, I think it’s pretty good. The aftertaste is pretty tasty and has some staying power. But in-mouth, it’s pretty boring. But, like I’ve said, I found this to be true with my other roasted Dong Ding experiences too.
In terms of the roast, I don’t really think it’s too bad on this one; there are a few hints of lighter fluid, but overall, it’s really just a charcoaly, nutty sort of experience.
In the end, I found myself gulping the tea just to get to the aftertaste. Not a whole lot to explore in the tea liquor itself.
*
Dry leaf: raw pumpkin, pumpkin seeds, raw walnut, roast peanut. In preheated vessel – sweet char notes like charred green vegetables, some notes of charcoal.
Smell: charcoal, lighter fluid, bittersweet green herbal
Taste:
Arrival – roast nut/peanut, charcoal
Development – does not develop – same nut and charcoal notes. At times some pleasant sourness (tart raspberry) arrives and fades.
Finish – fruit sweetness arrives and some creaminess develops
Aftertaste – lemongrass, bittersweet citrus, tart berry
