89 Tasting Notes
The aroma of this tea was intoxicating as soon as the hot water hit it. I love a good vanilla oolong and this certainly smelled like one. The taste was sweetly floral with heavy doses of cream and a hint of citrus in the finish. I was definitely still able to taste the greenness of the pouchong base.
Preparation
This tea was full of orchid aroma and sweet floral taste with a subtle vegetable note. There was no astringency and the aftertaste lingered long after each sip. One of the things I love about Dong Ding is that it is a marathon tea. I did five consecutive infusions and probably could have gone for more if bladder had been capable of holding that much tea.
Preparation
I think I’m in love. I’m a milk oolong addict and this blend was perfect. It was creamy and sweet with a really nice vegetal aftertaste. The coconut was present but not overpowering. The coconut flavor starts to fade after the first infusion but the tea leaves themselves can definitely keep going for more.
Preparation
This tea was incredibly aromatic and floral. It was smooth and buttery with no noticeable astringency. There were notes of orchid, lavender and vanilla with a fresh greenness in the background.
You can find the rest of the review here: http://www.teaformeplease.com/2011/06/in-pursuit-of-tea-nantou-si-ji-chun.html
Since Darjeeling and Assam are different regions of India…when you say “this Darjeeling is 20% Assam” are you saying that the tea is predominately Camelia Sinensis Sinensis and some of the plantations leaves are Camelia Sinensis Assamica and they blend them or are you saying that this tea is a blend of two regions…just curious
That is a very interesting question Kashyap. I have a contact at the company so I will find out and let you know :)