Going for another Dong Ding so soon. Why not compare to learn? I’ve had this sitting in a jar with an absorber for probably over a year.
This is pretty dang different from the Taiwan Tea Crafts competition Dong Ding I had yesterday. Another awesome roasting, though. I’d classify it as more medium-roasted than light. Sweet, green, nutty anise cookie aroma and empty cup smell. The cooler and greener aspects like cardamom-pine-balsam-menthol and sweet grass are still able to shine brightly through a roast that mainly brings spice cookie-walnut-sweet almond-sandalwood flavors, fleeting molasses. There is an orchid undertone that seems to tie it all together. Impression of steamed milk on the swallow. Good bitterness that slides over the tongue and deposits in the back but quickly turns into sugarcane returning sweetness. Good astringency and minerality, too. Pleasant unripe peach aftertaste turns deeper. I get the classic high mountain oolong calmness which I actually didn’t experience in the Dong Ding from TTC. Moderately mouth and body cooling with an opening of the sinuses and ears.
Can’t believe I had two tasty Dong Ding oolong in a row.
Flavors: Almond, Anise, Bitter, Cardamon, Cinnamon, Cookie, Cream, Floral, Ginger, Grass, Menthol, Milk, Mineral, Molasses, Nutty, Orchid, Peach, Pine, Plant Stems, Pleasantly Sour, Roasted, Spices, Sugarcane, Walnut, Wood
