Backlog of the many that come…hopefully.
History lesson about my tea journey. At first, I was into green jasmines. And then, I was into oolongs, falling especially in love with the graham cracker complexity of Rishi’s Tie Guan Yin. And then, I got to know Andrew, and dived into tea…falling in love with the Nuclear green Gaoshan, and got bored of some roasted oolongs. Then I slowly got back into it, and as I’ve sampled Wang’s family teas, I’ve slowly gotten back into them.
Although I prefer Wang’s green oolongs right now, their roasted teas are frickin awesome and typically balanced by the longan charcoal they normally use. And this one is a nice pick up tea. I think-well, I want something I wouldn’t mind, and then I have the tea, and I more than don’t mind it-I actually enjoyed it.
I didn’t take any detailed notes, and I paid a little bit attention, but I remember cookie and nuts being one of the things I picked up. It’s fairly roasted and woodsy, being between the green and roasted bit. There’s some greenness more akin to cooked squash or zucchini, but this is not a vegetal tea. The company’s description does more than fine describing the rest:
“The taste is smooth, and sweet. The longan charcoal flavor is present, but is in no way overpowering. Successive rounds of brewing deepen every aspect of this tea. The color of the tea soup shifts from light yellow, to a vibrant gold; the aroma is strongly nutty, and now has a hint of cream; the flavor of this tea has become very sweet, woodsy, and slightly fruity thanks to the longan charcoal. The finish is sweet, and lasts for a good amount of time.”
I got anywhere between seven and ten brews out of the tea gong fu, and a minimum of six cups western. It’s consistent for the most part. It’s creamier in the second through fourth brews, and the fruitiness is towards the end. It’s more stonefruit-peachy, but it’s super subtle amidst roast, nuttiness, and just a pebble of minerals. The sweetness is close to brown sugar, but it’s not as obvious as it is in the Alishan Light Roast.
What strikes me about this one is its durability and balance. I think I might have enjoyed it a little bit more in colder months, but I kept coming back to it, and finished it in three days. I’m curious to see how someone a bit more experienced or preferential to traditional Dong Dings think. This is more for intermediate drinkers, but it’s very easy to drink and very chill. This is a “Hey, you want to chill, bro?” tea
Flavors: Almond, Baked Bread, Brown Sugar, Cookie, Cream, Creamy, Floral, Nuts, Roasted, Smooth, Sweet, Vegetal, Wood