“TeaTiff TTB #28 I pulled a few small oolong samples from the TTB to try before sending it off. This was one that had barely enough for 1 Western-style mug left. I’m guessing someone who enjoys...” Read full tasting note
“TTB Review #52: Simple yet enjoyable. There is a cacophony of flavors, individually subtle, but together present and pleasant. Tastes more like a green tea than an oolong. Better cold than hot....” Read full tasting note
“Nothing like the first aroma of a bag of freshly opened tea. Granted it doesn’t compare to smelling it fresh off the processing line. But the mineral and floral scents emanating from this bag are...” Read full tasting note
“10g sample was actually 9.5g (no big deal). Used 4.8g for competetion-style brewing. Will follow up with gong fu brewing test. I usually use 7g for gong fu so with 4.7g I’ll use a bit less water...” Read full tasting note
This tea is hand-picked, hand-made the old-fashioned way with floral overtones and a very smooth drinking experience.
Here’s an interesting tea. 30 years ago, the most sought after teas on the local Taiwanese market came from three areas: Wenshan, Muzha and Dong Ding which produced a rolled oolong. As the High Mountain Oolongs expanded into other higher mountain areas like Alishan, Shanlinxi and Lishan, the popularity of the lower elevation Dong Ding started to get crowed out. In time, the farmers there started making their teas in more modern ways to cut costs.
Fast forward and now there are a few farmers who have decided to go retro and make Dong Ding Oolong with the same production methodology as 30 years ago! Their goal is to remind everyone why Dong Ding got famous in the first place. We think they succeeded.
This tea is more floral and reminds one of a nice Tieguanyin. We really like this tea and hope you’ll give it a shot!
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