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Dong Ding, 2020 Spring from eco-cha

From Vendor:

Harvest: Hand picked in small batches. Spring 2020. Yonglong, Nantou.

Elevation:  700m

Medium oxidized, heavily roasted tea with a hearty, complex, and robust character.

This farm is managed by a father (Mr. Su) and son team who inherited their family tradition as artisans of Dong Ding Tea. Their tea has been awarded first prize in the world's largest Oolong tea competition, and they consistently achieve top awards in their local competition of traditionally made Dong Ding Oolong.


This family's tea gardens are 30-40 years old, and are solely comprised of an early strain of Qing Xin Oolong that some some farmers consider to be an heirloom strain that is no longer readily available.

Review:

Dry leaf: rolled balls appear heterogeneous in size. Color is even. Moderate scents of charcoal roast.

Brewed 7.8 g / 125 mL boiling water in porcelain

Rinse / 40 s / 30 s / 40 s / 50 s / 1 m 10 s / 2 min / 4 min / 15 min

Wet leaf: medium charcoal smokiness. Tropical fruits clearly evident behind the smoke. As steepings progressed, a charred barrel sweet bourbon aroma develops.

First steep is mildly smoky but with a very nice fruity buildup reminiscent of a punch blended with both fresh fruits and dried fruits blended with an aged fruit liquor.

Second steep has perfect balance between smokiness and fruit. In my mind's eye, i had a vision of a single plume of incense that gently envelopes a tray of chinese herbs, dried tropical fruits and pineapple cakes. The taste is layered and multidimensional. Smoke has strong charred bourbon barrel and vanilla characteristics. There is some moderate cooling effect after drinking. Strong drying astringency on the tongue and in the throat but very mild bitterness.

Third steep is much more smooth, creamy and honey sweet compared to second steeping. Smoke curtain has definitely lifted a bit to reveal the more gentle qualities of the fruit. Greater minerality is evident and the finish is more fruit forward. Drying astringency is still present but greatly reduced.

Fourth steep is even more smooth than third steep. Pineapple cake is in forefront along with milk chocolate and mild coffee.  I am reminded of wuyi yan cha oolongs. Bourbon is still evident but tastes a bit more diluted in a good way. Astringency is further reduced

Fifth steep is even more smooth than the fourth steep. Very reminiscent of a mild coffee in the front. In the back, some char remains and there is the emergence of a green grassiness and vegetal taste. 

Sixth steep. I increased the time to 2 minutes to squeeze out more oxidation and roast flavors. The fruit punch from the first steep is back but also with chocolate and some charcoal. Very smooth and balanced.

7th steep. Increased to 4 min. Very comparable to fifth steep but slightly more fruity. Green vegetal notes are less bitter. There is a slight hint of dessert wine aroma. Overall, quite refreshing.

8 steep: increased to 15 min to get everything. Almost no oolong character left, leaving just a slightly bitter vegetal brew.

Overall: complex tea with decent stamina.






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