“Initial tasting notes: I think this is especially smooth. Nothing in particular dampens the experience. It just goes down well. Some of the leaves are quite big.” Read full tasting note
“I haven’t been reviewing lately because I’ve been sipping down old teas, although I still don’t seem to have made a dent in my stash. This is the penultimate session of a spring 2018 Dong Ding,...” Read full tasting note
“clean and simple taste: roasted cereals, woody notes, swiss chard and charcoal. Overall it is a pleasant tea with nothing to dislike, yet little to impress IMHO.” Read full tasting note
“Buttery, smooth, and kind of earthy. There’s also a slight astringency, and it seems closer to a black tea than the other two Taiwanese oolongs I picked up in Quebec. Good, but I think you’d have...” Read full tasting note
The 11 hours of cooking that this green wulong undergoes imparts on to the leaves a sweeter and grainier character than does the fresh method. The bouquet reflects this with aromas of candy (sugar cane), roasted grain, oily (wallflowers) and slightly lemony (lemon balm) flowers. On the palate, the fatty texture brings forth notes of summer honey, wheat cookies, brown butter, and exotic fruit (pineapple, coconut). A drinkable delicacy.
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