Taiwan 'New Style' Dong Ding Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Apple, Baked Bread, Bamboo, Butter, Cinnamon, Cream, Custard, Floral, Fruity, Grass, Hazelnut, Honey, Milk, Mineral, Nuts, Orange Zest, Orchid, Peanut, Pear, Raisins, Roasted Barley, Seaweed, Spinach, Sugarcane, Toasted Rice, Vanilla, Vegetal, Zucchini, Creamy
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
200 °F / 93 °C 0 min, 30 sec 6 g 5 oz / 139 ml

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From Our Community

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5 Own it Own it

4 Tasting Notes View all

  • “This was one of my sipdowns from around the first of the month that I just didn’t get around to reviewing here until now. Looking at the scores for this one left me a bit shocked. I was a little...” Read full tasting note
    90
  • “Enjoying this lovely tea on a chilly Monday afternoon. Immediately when the hot water touches the leaves, they begin to unfurl and release a beautiful fragrance. It’s roasty, it’s warming, and...” Read full tasting note
    70
  • “I hoped that I would like this a more, but it was kind of a medium tea for me. The smell is nutty and a little green no matter what, whereas the tea itself was very straightforward. The viscosity...” Read full tasting note
    75
  • “Nez : senteur de foin (feuille) , fleurie léger , légume verts (liqueur) Bouche: Crémeux, légumes vert, legerement fleurie en fin de bouche. Méthode infusion : eau 95°c 45s/60s/45s” Read full tasting note
    70

From What-Cha

A Dong Ding produced in the ‘new style’ with a lighter roast and lower level of oxidisation compared with the traditional Dong Ding production method. It has a creamy texture due to the use of the Cui Yu cultivar coupled with a sweet floral taste with a light background roast taste in the finish.

About What-Cha View company

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4 Tasting Notes

90
868 tasting notes

This was one of my sipdowns from around the first of the month that I just didn’t get around to reviewing here until now. Looking at the scores for this one left me a bit shocked. I was a little surprised to see this tea being scored so poorly because it was a more or less excellent Dong Ding oolong in my opinion.

I prepared this tea gongfu style. After the rinse, I steeped 6 grams of tea leaves in 4 ounces of 194 F water for 10 seconds. This infusion was chased by 17 additional infusions. Steep times for these infusions were as follows: 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, 15 minutes, and 20 minutes.

Prior to the rinse, the dry tea leaves produced aromas of toasted rice, roasted barley, vanilla, and baked bread that were underscored by subtle scents of orchid and roasted nuts. After the rinse, I noted new aromas of cream, sugarcane, steamed milk, cinnamon, and magnolia as well as a stronger orchid fragrance. The first infusion brought out a clearly defined roasted peanut scent and aromas of honey and grass. In the mouth, the tea liquor offered notes of toasted rice, roasted barley, cream, butter, vanilla, grass, baked bread, orchid, sugarcane, and roasted peanut that were chased by hints of bamboo, spinach, honey, and magnolia. The subsequent infusions introduced aromas of spinach, banana leaf, butter, watercress, custard, roasted hazelnut, and golden raisin. Impressions of steamed milk came out in the mouth along with stronger and more immediately noticeable impressions of bamboo, spinach, magnolia, and honey and hints of cinnamon. I also detected notes of banana leaf, custard, cattail shoots, minerals, golden raisin, golden apple, seaweed, watercress, roasted hazelnut, longan, roasted hazelnut, orange zest, zucchini, macadamia, and pear. As the tea faded, the liquor emphasized notes of minerals, cream, steamed milk, toasted rice, butter, grass, roasted barley, and sugarcane that were balanced by a complex mix of watercress, zucchini, roasted peanut, spinach, seaweed, macadamia, cattail shoot, longan, golden raisin, banana leaf, and golden apple hints before stronger macadamia, spinach, seaweed, and cattail shoot flavors emerged on each swallow.

This was a complex oolong with a ton to offer. It produced an exceptionally aromatic and flavorful liquor with tremendous body and texture in the mouth. Nothing seemed wrong with this one to me. I am not sure what others found to be so lacking about it.

Flavors: Apple, Baked Bread, Bamboo, Butter, Cinnamon, Cream, Custard, Floral, Fruity, Grass, Hazelnut, Honey, Milk, Mineral, Nuts, Orange Zest, Orchid, Peanut, Pear, Raisins, Roasted Barley, Seaweed, Spinach, Sugarcane, Toasted Rice, Vanilla, Vegetal, Zucchini

Preparation
6 g 4 OZ / 118 ML
Izzy

This sounds delicious! I’m tempted to order a sample

eastkyteaguy

Izzy, I liked this one a lot. It’s still in stock too. What-Cha is on holiday through tomorrow, but things will likely start moving on Thursday or Friday, so now would probably be a good time to pick this one up. It’s inexpensive too. I’m guessing that is likely due to it being harvested by machine.

Daylon R Thomas

I thought I’d love it at first,but I was not a fan of the seaweed notes. I do admit I needed to pay more attention by perhaps upping the leaf and shortening the steeps, but I got mostly floral and roasted notes. I’d honestly have to try it again. I think the harvest might have been 2017 or 2016.

eastkyteaguy

Daylon, I’m pretty sure the one I had was the 2017 harvest. I found that this one works best with fairly short steeps to start. I probably could have dropped down to at least 7 or 8 seconds for the initial infusion with this one.

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70
14 tasting notes

Enjoying this lovely tea on a chilly Monday afternoon. Immediately when the hot water touches the leaves, they begin to unfurl and release a beautiful fragrance. It’s roasty, it’s warming, and pretty nutty. Gongfu style, 205F water, about 6.5g/120ml
This dong ding is smooth, and it tastes like a lesser version of the smell. It’s rather one-dimensional but that one dimension is pretty yummy. Definitely more notes of roast than anything else, but it’s creamy and fills the mouth nicely. Certainly a good tea to warm you up and get you into the day, but not the most mind-blowing experience ever. Recommended due to the price and the fact that it’s a solid tea overall. I’m really interested in trying more dong dings to get a feel for the range that this particular tea would fall into.

Preparation
205 °F / 96 °C 0 min, 30 sec 6 g 4 OZ / 120 ML

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75
1124 tasting notes

I hoped that I would like this a more, but it was kind of a medium tea for me.

The smell is nutty and a little green no matter what, whereas the tea itself was very straightforward. The viscosity was great and the buttery creamy notes were well balanced with the roast and florals, but there was not much more going on than creamy, floral, and a little bit roasted. I could be too spoiled by the Qing Xin varietal versions of a Dong Ding, but oddly enough, I actually preferred the Cui Yu Jade that Alistair sells for cheaper over this one…never mind roasting is an art that should be preserved. I liked it marginally better than the old style, but the old style was a more sophistaced tea overall.

I might add more notes to this one as there have been some cool florals from the wet leaf that come out every once in a while, but know it is a straightforward tea. I liked it western and grandpa more than Gong Fu so far.

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70
31 tasting notes

Nez : senteur de foin (feuille) , fleurie léger , légume verts (liqueur)
Bouche: Crémeux, légumes vert, legerement fleurie en fin de bouche.

Méthode infusion : eau 95°c 45s/60s/45s

Flavors: Creamy

Preparation
195 °F / 90 °C 6 g 6 OZ / 180 ML

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