Martin Bednář Send Message

Finally, I have tried this gongfu; and I have just enough for one more session.

4 grams / 125 ml / 90°C

My steeping times were mostly around 30 seconds, give or take 15 seconds. This seemed to extract the most flavor without the tea becoming exhausted too quickly or the steeps being too weak.

It’s difficult to pinpoint the absolute best steep, as they were all exceptionally pleasant, warming, smooth, and creamy. The complexity of flavors, aromas, and aftertaste is remarkable, making it hard to capture everything.

However, I’ll do my best:

The flavors were delightful, with light roast, buttery tastes, and sweet honey, mixed with flower notes. There was no smoke this time. A bit of a powdery feel showed up in the later cups.

Aromas… whoa. Spring flowers — lilacs, lily of the valley, daffodils — all the notes I detected in my previous western-style steeps were present. It’s a perfect spring tea. Hints of honey were also present, along with the subtle woody and incense notes mentioned by the vendor. The incense became more prominent in the final steeps.

Aftertaste is very long. Somehow reminds me milky oolongs, which is something I would not expect in Dong Ding, especially when charcoal roasted. Refreshing and mild, mouthcoating. The final steeps tasted slightly vegetal, like cabbage and lettuce.

It was an expensive tea back then, when I was buying it. However, after this gongfu session, I can confidently say it was worth every penny.