Country of Origin: Taiwan
Leaf Appearance: deep green, tightly rolled
Ingredients: oolong tea
Steep time: 30 seconds
Water Temperature: 190 degrees
Preparation Method: porcelain gaiwan
Liquor: deep gold
I adore a good Dong Ding, particular when they are on the roasty side. This one isn’t heavily oxidized but it still really hit the spot. Rolled oolongs like this tend to do well with a quick rinse. I also think they open up better in a gaiwan than they would in an infuser basket. The taste was wonderfully complex with notes of stone fruit and a hit of nuttiness with a lingering floral aroma. I did eight or ten consecutive infusions and each one had its own lovely nuance. There was no astringency or bitterness to speak of but each sip remained lively and light. The leaves unfurled to become quite large in size. Usually Taiwanese oolongs bring spring to mind but this tea was perfect for cold, wintry night. I drank it after a very long day at work and well into the night since I did not have to get up the next day. The stress melted away with each infusion. I was reminded of a Douglas Adams quote from Hitchhiker’s Guide to the Galaxy, “A cup of tea would restore my normality.”.