Thanks to Derk for the sample! Because it costs more to ship from the U.S. to Canada than it does to ship here from Taiwan or China, I tend to have few teas from American companies in my cupboard. This is my first tea from Totem Tea, and as a Dong Ding-style oolong from Taiwan, it’s sort of in my wheelhouse. I steeped the roughly 6 g in a 120 ml teapot at 205F for 25, 20, 25, 30, 30, 45, 60, 90, 120, and 240 seconds.
The dry aroma is of cookies, peach, cinnamon, nuts, and wood. This tea is making me hungry! The first steep has notes of cookie, peach, walnut, anise, grass, orchid, cream, pleasant sourness, and wood. I can tell there’s a roast, but it’s somewhat green for a Dong Ding. The cinnamon and other spices are a bit more apparent in the second steep, as are the orchid florals and that sour note I tasted earlier. The third and fourth steeps continue to be nutty, woody, and floral, with some baked bread undertones. By steep five, notes of minerals, sourness, walnut, and wood become stronger, though there’s still plenty of sweetness and a little spice and florality. The session ends with wood, minerals, and roast.
While I didn’t get all the nuances from this tea that Derk did, I found it to be a slightly offbeat, intriguingly complex Dong Ding. Those cookie and spice notes were lovely, though I wish they’d stuck around a little longer. Thanks for the chance to try this tea from a new-to-me company.
Flavors: Anise, Baked Bread, Cinnamon, Cookie, Cream, Grass, Mineral, Nutty, Orchids, Peach, Pleasantly Sour, Roasted, Spices, Walnut, Wood