smell: yeast, sweet, warm bread, almonds taste: almonds, nutty, warm baked goods texture: oily
So much better than Baked goods (not my type of tea)
“smell: yeast, sweet, warm bread, almonds taste: almonds, nutty, warm baked goods texture: oily So much better than Baked goods (not my type of tea)” Read full tasting note
“Baked biscuits, spices, some elusive pear notes. Shows some bitterness after swallowing but it goes away quickly. Some floral notes are noticeable, especially as the liquor cools down.” Read full tasting note
Frozen Summit or Dong Ding Oolong is one of Taiwan’s most famous teas and considered to be one of the finest in the world. Traditionally Dong Ding comes from Lugu in Nantou county but crop quality has dropped over the years. We use the finest high altitude Chin Xin Oolong leaves from the revered Alishan mountain close by to Lugu. These leaves are far higher quality than the majority of Lugu crops.
In recent years Dong Ding Oolongs have been produced primarily with a light roasting to suit the modern tastes of ‘Qing Xiang’ or bright aroma tea. These are fine but we prefer the traditional roasting of a Dong Ding – darker and nuttier. So we commission our Dong Ding to be given a deep fire roast which we feel brings out so much more depth in the tea.
The tea fills your nose, mouth and throat with dancing flavours from dark roasted to buttery to spicy and sweet. It is of exceptional quality and the finish is simply astounding. There are few teas out there that have such a long and delicious finish as our Dong Ding. It charms your mouth for more than half an hour after drinking.
EYES – DRY LEAF: Taupe brown ball rolled leaves.
NOSE – DRY LEAF: Charcoal and oranges.
NOSE – WET LEAF: Dark baked biscuits and spiced poached pears.
EYES – LIQUOR: Clear honey.
MOUTH – TEXTURE: Medium, lubricating and juicy.
MOUTH – TASTE: Brown butter, cannabis and grapefruit bitters.
NOSE – EMPTY CUP: Custard apple and butter.
MOUTH – FINISH: Very long and juicy finish.
EYES – WET LEAF: Camouflage green medium leaves.
BODY SENSATION: Heating and stimulating.
SEASON: Spring 2017
CULTIVAR: Chin Xin
ORIGIN: Alishan, Chiayi, Taiwan
PICKING & PROCESSING: Up to third or fourth leaf
Gong Fu Brewing
Water Temp: 99°c/210F
Amount per 100ml: 6g
1st Infusion: 20s
+ Infusions: +5s
Number of Infusions: 10
Water Temp: 99°c/210F
Amount per 100ml: 1g
1st Infusion: 120s
+ Infusions: +30s
Number of Infusions: 5
Company description not available.
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Baked biscuits, spices, some elusive pear notes. Shows some bitterness after swallowing but it goes away quickly. Some floral notes are noticeable, especially as the liquor cools down.
Flavors: Cookie, Floral, Pear, Spices, Stewed Fruits, Toasty