Wow the nose of this is something I have never smelled on a roasted Dong Ding. This will be my 4th that I have tasted. Doing this in the gaiwan.
Smell: sweet brown sugar, coffee, a creamy nutty smell.
First Steep: After a quick rinse I do a 20 sec brew time to start things off. No much coming through, not as roasting as I would expect.
Smell: More coffee, and coconut coming off the gaiwan. Smells even better.
2nd Steep: Still not much on taste coming through. This tea is a lot lighter then I would expect.
So far I am intrigued I just wish it will give me a little more. Long steeping will hopefully change this.
Preparation
190 °F / 87 °C
0 min, 45 sec
