The East is Red Dancong Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Berry, Bitter, Butter, Cinnamon, Dark Chocolate, Medicinal, Mint, Smoke, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by m2193
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 100 ml

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  • “2020 harvest. 7g, 100mL duanni, water off the boil Like the rest of my roasted oolong reviews, I am still not great at picking out distinct notes. Takes some getting more used to the taste I guess?...” Read full tasting note

From One River Tea

Spring 2020 Harvest
The East is Red
High Mountain
Medium Roast
Dancong Oolong

Dong fang Hong has a sweet and savory aroma reminiscent of toasted oats or malted barley. There is a warmth to the brew that is very drinkable, the mouthfeel thick and soothing on the throat. The slow charcoal roast, the old bush minerals, and the green leaf nuances all find noticeable places in the brew. The liquor is a deep gold that gets paler and sweeter with each brew. Due to the old bush and deep roast, the huigan is thick and pronounced. The empty cup has a strong mineral rich aroma like rain on dry stone.

The East is Red is a very popular revolutionary song from Maoist China, and this tea is an homage to that tune and its time.

During the Maoist Era, all the villages in the present day Phoenix Township of Eastern Guangdong were organized into a single massive commune - for two decades this commune produced virtually all of China’s Dancong Tea. Although the commune has been defunct now for almost forty years and many of the innovations of that time (including dual-hand picking) have largely disappeared, one tea variety has stood the test of time: “Dongfanghong” AKA the East is Red. This tea was first developed and produced commercially during the height of the Cultural Revolution and has remained in production ever since, though grown now on a relatively small scale.

About One River Tea View company

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1 Tasting Note

61 tasting notes

2020 harvest.

7g, 100mL duanni, water off the boil

Like the rest of my roasted oolong reviews, I am still not great at picking out distinct notes. Takes some getting more used to the taste I guess? I don’t dislike them in the way I used to at least, though there is a limit to the amount I am willing to shell out for them.

Smells roasted, can’t pick out specifics.

In the pre-warmed pot, something sweet like cinnamon and smoky and also vegetal like tomato, though the last could be due to the time I used my duanni to also brew kabusecha lol. Haven’t had much time to use it lately.

Wet leaves exude strong smoke. Emptied cup smells sweet in a buttery sort of way.

3s: smoke and light sweetness initially, then a slight sweet aftertaste that lingers.

3s again: stronger on the smoke. a slight touch of bitter and medicinal. a bit of a tickle in the throat, but not sure if it’s because of a slight cough that day.

11s: bitter! Leaves a minty cooling note on tongue.

12s: bitter and minty.

10s 2x: a celery like aftertaste with dark chocolate notes throughout.

15s: something of a berry note.

My notes stopped here, but if I’m remembering correctly, I did do a couple more infusions. An interesting tea, though personal tastes still lean towards lighter roasts for me.

Flavors: Berry, Bitter, Butter, Cinnamon, Dark Chocolate, Medicinal, Mint, Smoke, Sweet

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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