Brew style: Gongfu in gaiwan
Temperature: 205 degrees F

Dry aroma: Fragrant orchids, sweet cream, sugarcane, caramel, beautiful roasted aroma
Throat: Caramel right before it’s done, candy-like sweetness, roasting wood, hint of fruit
Wet leaf aroma: Woods, vegetal, fresh apples, nuts, faint hint of caramel
Brew aroma: Butter, cream, sweet caramel, orchids, extremely complex
Brew color: ’Very, very light gold
Taste: Notes evolve on the tongue quickly but noticeably, very complex. Immediately hit with the quintessential moderately roasted Dong Ding flavor. Notes of caramel right before it begins to burn, woods, roasted nuts, flowers. Smooth, bright, and bold. Medium length. In second infusion, notes of toast and more roasted nuts begin to emerge. A hint of sweetness lingers throughout.

Preparation
205 °F / 96 °C

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

Wolf girl. Writer. Artist. Gamer. Geek.

I joined Steepster back in August of 2009. Since then, I have been lurking around shyly and taken it all in. Just recently, I decided to log all of the teas that I have in my cupboard and from there I decided to be a bit more active on the site!

I’m addicted to four things: Tea, wolves, indie perfume, and My Little Pony: Friendship is Magic.

My favorite teas right now: Ming Hong and Halmonicha

Broadly speaking I also love: Most Chinese red teas, most Fujian oolongs, and balhyochas.

I’ve been drinking loose-leaf teas since childhood. I love everything from tieguanyin to gyokuro to a good British cuppa. I am looking forward to trying every tea type out there and building an extensive pu-erh library.

Location

New York, New York

Website

http://www.etsy.com/shop/teap...

Following These People

Moderator Tools

Mark as Spammer