90ºC seems like a hot steeping temp for a green oolong, but the short length of time seems to keep the leaves from getting scalded, I suppose. It’s a tea more suited to a gong fu style brewing, I think, and maybe one of these days I’ll get the proper utensils to give that a try, but not today unfortunately.
The first steep at one minute brewed up a nice gold colour and had a lovely lilac scent. The flavour was floral and sweet with a slight fruity note. I think I can pick out the osmanthus, but it’s quite subtle and mixed well with the natural floral notes of the dong ding base.
The second steeping at 45 seconds was lighter and more floral and the third steep at 35 seconds took on more of a vegetal tone with an slight peach-like aftertaste. Each time the tea never lost its smoothness and refined character. Overall it’s an interesting-tasting, good quality oolong, but if you take away the osmanthus notes what’s left isn’t anything really unique.
sounds like a recipe for burnt fingers! lol