Dong Ding Ms. Lin (Charcoal Roast)

Tea type
Oolong Tea
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Bread, Caramel, Char, Cream, Earth, Floral, Grain, Honey, Mineral, Orchid, Plum, Roasted, Roasted Nuts, Walnut, Wood
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Loose Leaf
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Average preparation
195 °F / 90 °C 6 g 4 oz / 120 ml

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2 Tasting Notes View all

From Camellia Sinensis

From the famous mountain Dong Ding and cooked in the traditional way on charcoal, this tea has a nice mix of dark leaves. Its fragrance is rich and diverse and evokes the typical aromatic complexity of wulong, having notes that span toasted grains to flowers. Its liquor is full and soft, and the fruity finish (plum) is sweet and spicy.

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2 Tasting Notes

1705 tasting notes

Finished the sample all at once gong fu with 30 sec intervals. Heavy on the walnut and floral notes, second was super sweet and savory bordering on nutty caramel in profile. Really nice to have. I’d probably rate it 83-85. It lost lustre by steep 5. Mostly woody by then. Some plum in steep 3. Busy day. Thank you Leafhopper!


Glad you liked it! I’m looking for a replacement for the sadly no longer available Sweet Scented Dong Ding from Tillerman, and this comes kind of close because the roast isn’t too aggressive.

Daylon R Thomas

Wang does have some good options for roast too, and same with Floating Leaves. Though they are more expensive than Camellia Sinensis.


I’ve had one of the less pricy Dong Dings from Floating Leaves and thought it was more roasted than this one or the Sweet Scented Dong Ding. I haven’t tried the one from Wang, though the roasted Lishan you sent me was nice. I’m a lot more picky about roasted oolongs than green ones.

Daylon R Thomas

Same. The roasted ones from Wang I’ve actually finished. I’ve neglected my Eco-Cha one’s which is saying something.

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424 tasting notes

This is the final tea review from my big Camellia Sinensis purchase in 2018. (I repurchased the Gyokuro Okkabe and Feng Huang Hong Cha, but I’ve already reviewed these teas.) Camellia Sinensis regularly stocks three Dong Dings: Mr. Chang, Mr. Nen Yu, and Ms. Lin. The last of these is more often out of stock than available, so I decided there must be something to it. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 30, 45, 60, 90, 120, and 240 seconds.

The dry aroma is of char, roast, honey, flowers, and plums. The wet leaves in the teapot smell like charcoal and roast, which makes me wonder why I have such a penchant for buying roasted teas that I can’t appreciate. The first steep has notes of roasted grain, honey, plum, caramel, wood, and roast. The plum becomes more pronounced in the second steep, and I also get orchid, other flowers, roasted walnuts, charcoal, and cream. The next couple steeps are more roasty, with roasted nuts, walnuts, honey, baked bread, roast, wood, and charcoal predominating and some florals and plum in the background. The tea is starting to get drying in the mouth. As expected, the session becomes increasingly focused on the roast and ends with charcoal, roast, wood, roasted nuts, earth, and minerals.

I understand why this Dong Ding gets snapped up so quickly. While it’s a little too roasted for me, I love its sweet, toasty, slightly fruity profile and think it would be a great tea for fall or winter.

Flavors: Bread, Caramel, Char, Cream, Earth, Floral, Grain, Honey, Mineral, Orchid, Plum, Roasted, Roasted Nuts, Walnut, Wood

195 °F / 90 °C 6 g 4 OZ / 120 ML

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