Taiwan Medium Roast Dong Ding Qing Xin Oolong Tea

What-Cha re-released this tea as a traditional oolong online….though I could be wrong. Correct me Alistair if this is a different crop.

Anyway, I was okay with this tea. It was a complex one because of its balance with florals and the toasty roast, but it was faint overall like butter on crispy bread. The florals were more prominent steep two and three gong fu, and some caramel notes were there, but butter and toast were a bit more accurate with a side of pleasant charcoal. It was sweet, but faint and nutty like almond, and a little bit of dry thick cashew. The roast and faintness of some of the florals with bare fruity notes were what made me a little bored with the tea personally.

It is a nuanced one, but I don’t know. I think I might have liked the new style more.

This tea is very good! I got 8 steeps out of it! The quality of leaf is great. I found it to be very sweet for a tea as dark as this one. Very enjoyable.

Le Gasp! I just realized flipping through my notes that I am running low on What-Cha teas to review, jeaopordizing What-Cha Wednesdays, looks like a shopping trip is in my future, not that I need an excuse, but we are not out of teas quite yet, we still have Taiwan Medium Roast Dong Ding Qing Xin Oolong Tea for example. This tea hails from Wushe Garden in Nantou, Taiwan and is made from the Qing Xin varietal with a medium roast, the bare minimum for me to seek out a Dong Ding. No offense to green Dong Ding, I just prefer the roast, so comforting! The aroma of these leaves is really surprisingly sweet, like sesame seeds and almond paste drizzled with honey sitting next to a bouquet of honeysuckles.

Gaiwan time for the leaves, and the aroma of the soggy and unfurled leaves is really quite heady with notes of spicebush, squash flowers, orchid and honeysuckle, but blended with sesame seeds, acorn squash, and a gentle bread note at the finish. The liquid is sweet and creamy with notes of sesame seeds, acorn squash, almond paste, honey, and a finish of distant orchids.

For all the sweetness of the aroma, surprisingly the taste is only a little sweet, not at all cloying. It starts with a smooth almost oily mouthfeel and a distinct buttery note that moves to almond butter and sesame seeds. The finish is a gentle vegetation and bok choy note that lingers for a bit. This tea retains enough of its pre-roast that it shakes things up a bit, which is fun.

The second steep is intensely sweet in the nose, strong notes of honey and sesame, reminding me of sesame candies, and a nice burst of squash at the finish. The mouthfeel, like the first steep, is very smooth and almost oily, like eating cashews. In fact it has a bit of a cashew note along with the sesame seeds and almond nuttiness. This steep has more of the roasted notes I am used to with a roasted Dong Ding, notes of nuttiness with squash, honey sweetness, and mellow butteriness. At the finish is distant orchid which lingers for a bit.

Onward to the third steeping, notes of buttery spicebush and squash blend with honeysuckles and sesame greet my nose, it is sweet and gently toasty. The mouthfeel this steep is a bit dryer, with a crispness at the finish, but it is still quite smooth. The taste is sweet and toasty, notes of spicebush and cashews, sesame and honeysuckle, and a lingering gentle buttery note. This is a very mellow Dong Ding, and it hits the spot.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/01/what-cha-taiwan-medium-roast-dong-ding.html