This traditional style Dong Ding is the
quintessential medium roast Taiwan Oolong tea. Mid-oxidized Qing Xin
Oolong variety tea leaves have been roasted slowly and carefully by
our friend, a specialist in the art of traditional oolong roasting,
to create a finished tea that is well balanced, toasty, smooth and
bittersweet. The infusion feels thick in the mouth, and the flavors
of umami-rich greens, flowers, toasted nuts and just a hint of sweet
spice mingle with a toasty caramelized-sweetness into the sweet and
exceptionally long-lasting finish.
This exquisite medium-light roast oolong tea was grown and processed in
the famous Li Shan (Pear Mountain) growing region, and it was
roasted/finished in the Taipei area by a specialized tea roaster. To
our taste, it represents a near-perfect union of impeccably grown and
processed high mountain tea leaves and expert finishing by a true master of the art of roasting
tea. When infused, it produces a moderately full bodied liquor that
boasts distinctive, lightly citrus-tinged sweet, floral notes
complemented beautifully by a lightly caramelized sweetness from the
careful roasting process in the lovely, long-lasting bittersweet finish.
This Tie Guan Yin was grown in Anxi County, Fujian, and it was finished in Taiwan by a specialist in the art of oolong roasting. The ball-rolled leaves are a brown-tinged deep forest green with a lightly woody-sweet fragrance. When infused, they produce a honey colored liquor with aromas of dried fruit and toasted grain. The medium bodied infusion presents a flavor of lightly roasted/caramelized sweet barley with a pronounced fruitiness reminiscent of dried stonefruit (peaches, plums, etc) and a remarkably sweet, fruity and lingering aftertaste.
The leaves of this dark oxidized oolong tea have been rolled into a ball-shape, similar to the famous green-style oolong teas of the Ali Shan region. When steeped, this tea produces a beautifully clear, reddish-amber infusion with a sweet aroma. There is a familiar, distinct flavor and sweetness unique to the Qing Xin tea cultivar used to produce this tea that comes through clearly in the cup along with some sweet spices (cinnamon perhaps?) and maybe just a touch of dried flowers. The infusion is full-bodied, well rounded in the mouth, and the aftertaste is remarkably sweet & spicy.