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“December 2022 roast. 3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup, then a (mino yunomi) porcelain cup. Gentle medium...” Read full tasting note
“Toasty, with some high mountain delicacy and florals and green. Good centering in the chest and upper back, I think. I’ll be saving the rest of this and the Hongshui to savor in a quieter and more...” Read full tasting note
“This tea is fabulous, and while FL owner recommends the traditional, I prefer this special roast. This rolled Taiwanese oolong has a very smooth mouth feel, a bit roasty, even sweet, but still...” Read full tasting note
“very lovely dong ding…….steeped it 4 minutes and refilled the pot 4 times. It changed with each steeping.” Read full tasting note
A nice, older style Dong Ding with complex, rich flavor that broadens and mellows through many steepings. The flavor and scent fade slowly after seven or eight steepings rather than dropping off quickly after the third or fourth steep in a gaiwan.
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December 2022 roast. 3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup, then a (mino yunomi) porcelain cup.
Gentle medium roast aroma, olive-tinted, big rolled dry leaves.
Infusions at 40, 25, 60, 75, 90, 120, and 180 seconds (clumsily experimenting with temps/times as I’d forgotten what works best for me since I haven’t been drinking Taiwanese oolongs frequently in the last couple of years).
Pale mindaro (initially, with lower temps) to citron (higher temps) liquor.
Creamy rich mouthfeel. Hints of walnuts, chrysanthemum greens, corn silk. Low but persistent roast throughout. Gently sweet, faintly vegetal.
Soothing, contemplative, and almost refreshing when babied; bolder, brothier, and rounder (without astringency or sourness) when pushed a bit. Caffeine creeps up on you by the end, but not excessively so.
Toasty, with some high mountain delicacy and florals and green. Good centering in the chest and upper back, I think. I’ll be saving the rest of this and the Hongshui to savor in a quieter and more focused environment on down (up?) the road.
Flavors: Creamy, Floral, Green, Toasty
This tea is fabulous, and while FL owner recommends the traditional, I prefer this special roast. This rolled Taiwanese oolong has a very smooth mouth feel, a bit roasty, even sweet, but still floral and aromatic. Owner Shiuwen has a great palate as is clearly in evidence with this fine tea.
