Dong Ding oolong “classic” w/ light roast
Feng Huang Village, Taiwan
2006, spring harvest
Source: Stéphane Erler of Tea Masters
Click here for Stéphane Erler's article about the producer of this tea.
Dry: each pellet is tightly compressed. Deep, dark green, while some are medium green in color. Quite stalky.
Wet: each pellet opens up to large whole leaves (or a leaf) with deep, dark green color. Excellent looking!
Parameter: flash rinse once, wait 30s, then 8s, 8s, 15s, 20s, 20s, 45s.
Medium yellow - light brown liquor color.
Beautiful perfume / bouquet! I loved smelling the bottom of my cup, and then the wet leaves in my gaiwan (repeat many times over). The aftertaste was also very pleasant and lingering. I can’t really describe the smell, except with ordinary words: “Floral, fruity, with a tint of grass. Sweet smelling. Classy. Beautiful.”
On my palate, this tea was light bodied and airy. Such was my impression because there is an absence of mouthfeel in the mid-section of my tongue, giving an impression of a hole, or as I usually describe teas and wines with such feel, a “doughnut hole.” It’s not necessarily a bad thing, though personally I prefer a whole mouthfeel, even in light-bodied teas and wines. The texture of this tea was smooth.
I thought this “doughnut hole” might be due to the water I used. After 3 brews, I switched from using New Zealand artesian water to using Arrowhead spring water. Two days later, I decided to brew this tea again (same parameter) using Crystal Geyser spring water, which is a personal favorite. The hollowness, however, still persisted with all 3 types of good water.
Overall: The lack of mouthfeel is more than made up by its excellent perfume and aftertaste. Mild, calming cha qi.
3+ stars (g – vg!)