10 Tasting Notes
In at the shop at 5am to receive our tea order for the weekend, and really needed a pick-me-up to get through it all. Made this a bit stronger than normal, for obvious reasons! 3 scoops, 4 oz water. Whisk into oblivion. Stopping, the vegetal aroma hits the nose and wakens the senses. Slurping it down, the frothy liquor is smooth yet somehow astringent, sweet and vegetal at the same time. I paired it with a dark chocolate truffle for good measure. Ready to greet all my Black Friday shoppers!
Sarah from the upstate store is down today to help out before Thanksgiving weekend. We made this in our Dragonhouse glass tumblers! (more of those are on the way, should be here next week!) Anyways, this Dong Ding is AMAZING. Roasted, sweet and fruity, it’s right up our alley. My father and I always get into a discussion about what aspects of oolongs we like the most. Sarah and I tend to like the darker, more roasted oolongs like DHP (Da Hong Pao), that have similar qualities to Pu-erhs and Lapsang. My father and his assistant Elvira on the other hand tend to prefer the lighter, more complex notes of floral, high mountain oolongs like Ali San and the lighter version of Dong Ding. Now we have a Dong Ding for him and a Dong Ding for me! YAY!
Though lighter this season, our Fenghuang still is smooth and delicious as always! The light liquor and body let the sweet flavors of apricots and peaches trickle over the tongue while the aroma is just a hair more floral than you’d expect. Great way to warm up and get started on this cold, blustery morning on Broome St!