teaqueen Send Message

100

Recommended

teaqueen drank Charcoal Roasted DongDing WuLong by Leaf of the East

681 tasting notes

This is from last week. I got this one in my August Sips By box.
I brewed it gongfu style, using spring water at around 190 degrees F, 10 seconds for initial rinse, 35-40 seconds for each subsequent drinking steep.
Leaves are huge and beautiful to look at once open. The liquor is a surprisingly light brown color, considering that this is such a heavily oxidized oolong.
I got notes of delicious roasted nuts, minerals, chocolate, and baked bread in the first two to three steeps. The flavor trailed off slowly after that. I got about 6 steeps in before the leaves were totally spent.
This was an amazing tea.

Flavors: Baked Bread, Chocolate, Mineral, Nutty, Roast nuts, Toasty

Preparation

190 °F / 87 °C 0 min, 45 sec 4 g 3 OZ / 88 ML

I Like This

8 likes

0 comments

People who liked this

Profile

Bio

Hello! 28, female, American. A total hopeless bookworm— I have a Bachelor’s and a Master’s in English. I also love dogs, all things that are colored purple, and sarcasm. I work in the Information Technology field at present.

I’m not a swapper, but I hope we can still be friends :)

Favorite tea types: Black, pu’erh, oolong, kombucha, genmaicha, matcha, rooibos, honeybush (recent change of heart there), and floral greens.

Favorite flavor notes: Roasted, fermented, earthy, floral, nutty, bread-y, umami; dessert-inspired flavors like chocolate, vanilla, and maple.

I’m very picky about chai and spice/ spicy blends as well as fruit-flavored teas; they really need to be done right, IMHO. I’m iffy about mate, as well as herbal teas, although there are a few tisanes that I enjoy (roasted dandelion root, chamomile).

Flat-out dislike: White tea, most unflavored green teas, hibiscus in high quantities, plain peppermint.

90-100: Perfection and heaven and magic, all in one cup.

70-89: Good.

50-69: Meh.

49 and below: Blerg.