Dong Ding

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.

I’m going to grab this Dong Ding descriptor for a review, although we purchased it at TeaMaze in Branson MO…it’s not shown on their website and there’s a typo on its label (spelled Donding High Mountain Tea).

Despite the iffy provenance and labeling quirks, the contents of the packet are really good. It held up well to my sloppy steeping (4 minutes at … somewhat just under boiling water) and tasted woody and twiggy with a little brown sugar finish. It had a nice, substantial texture on the tongue as well.

Y’all have heard my hard luck stories about trying to find an unfruity, unfloral oolong (above and beyond the Bigelow bagged variety) to please the husband. I let him take a trial sip this morning—mind you, this is even with a weaker but perfectly acceptable second steep—and he responded “Now, that’s more like it.” Success. Kind of.

Very forgiving oolong. We used our small red Yixing teapot, and did four infusions. The leaves can probably handle one or two more before the flavor will fall off. Leaves a nice taste in the mouth long after you’ve put down the teacup.