I don’t know that my unknown Dong Ding is related to the one described above, but it’s a sample from a teaSwap, and if I recall correctly, the swapper didn’t know much about it. But this is a lovely grand tea, a marvelous blend of the roasted, toasted, traditional style, but still full of the deep spicy flavor I associate with Alishan oolongs.
Nice stuff. I’d mostly dismissed Dong Ding, but this convinces me I need to keep exploring.
Can’t pu the time/temp slider on the phone: brewed to fill gaiwan about 2/3 full when hydrated, water 195 degrees, infusions 45 seconds to several minutes by the time i am ready to stop, perhaps 6 or 8 infusions into the session.
Preparation
205 °F / 96 °C
0 min, 45 sec
