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“This is the type of tea that makes me re-think my dislike of roasted oolongs. Pleasantly roasty-toasty throughout all infusions, but never bitter or over-powering. There is a underlying sweetness...” Read full tasting note
“Another winner from TTC, I thoroughly enjoyed this oolong. I think TTC’s best are the high-mtn oolongs, at least from what I’ve tried. Not much to say, other than classic Dong Ding. Highly...” Read full tasting note
Here is another tea that showcases the roasting craftsmanship of our tea master. This exclusive lot has been given a 2 step slow baking process to better highlight its character. A quick rinsing of the leaves will wake the wonderful roasted aromas which are both inquisitive and familiar with distinct caramel sweetness. A first infusion will reveal a deep nut brown liqueur which signals that we are in the presence of a deeper level of roasting. The taster might at first be surprised by the slightly dry attack but he will soon after be rewarded with a nice complex bitter-sweet, nutty, not too spicy, feeling that lingers long after swallowing. The liqueur has a good body and a nice thickness and is full of flavour. If you have a passion for dark chocolates, this is the equivalent to what your taste buds experience in liquid form. A more manly comparison would be to refer to the feeling of dipping your lips in a pint of draught Guinness (from the Dublin brewery, of course) for the creamy bitterness and molasses-like sweetness.
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Taiwan Tea CraftsThis is the type of tea that makes me re-think my dislike of roasted oolongs. Pleasantly roasty-toasty throughout all infusions, but never bitter or over-powering. There is a underlying sweetness as well, along with hints of spice and a surprising peach finish.
First infusion – 3 g. per 6 oz water, 90 deg., 2:30 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 3:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 6:00 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.
