Country of Origin: Taiwan
Leaf Appearance:
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: deep gold

A few months ago I wrote about my visit to Tea Dealers, a must visit tea spot located in NYC’s Canal Street Market. I couldn’t help but bring some home after spending time tasting some of their well-curated collection. My tea budget is fairly low these days, especially with the wedding coming next year, but a girl has to splurge every once in a while. The “amber” part of the name really drew me in because my tastes lean towards the more traditionally roasted side.

This tea is an autumn 2015 harvest made from the Qing Xin Da Pan cultivar. Although not certified organic, it was naturally cultivated without fertilizers or pesticides. The roast was definitely apparent but it isn’t overdone at all. Instead, it really added to the level of complexity. Notes of caramel and sweet corn faded into a sweet and floral finish. Later infusions brought a hint of nectarines. There was the slightest bit of astringency when pushed but it never crossed the line into bitter or unpleasant.

Although tea can certainly be made any way that you wish, I think gongfu is definitely the way to go here. Take it a step further with aroma cups and you’ve got a full sensory experience. I’m a sucker for a good Dong Ding and this is definitely one of them. I wouldn’t call it a daily drinker but it’s still in the affordable range for when the mood strikes. The recommended 5g serving still costs less than what you’d pay for a good cup of tea (or even a bad one in many cases).

Dong Ding Amber was purchased from Tea Dealers.