Dong Ding Traditional AFloating Leaves Tea
Our long time friends Mr. and Mrs. Su are very specific about their tea. They have maintained a traditional tea making style over the years because they believe in the tea of their ancestors.
Looking out on the Sus' tea garden it looks like a mess! Pampas grass stuffs the ground between tea bushes (natural fertilizer and weed-smotherer) and the plants have all but gone wild. When nature is aloud to do its work like this it produces very satisfying oolong tea. It makes us happy!
This tea is traditional in the sense that it was processed the way Dong Ding has been processed for decades. It has a deeper, rounder broth than many modern oolongs (high mountain or baozhong for exmample) because it has gone through a long process called "lang qing" to evenly distribute natural enzymes throughout the leaf. This process is dependent on excellent intuition, and can only be learned through experience. The focus of this tea is the broth, which is juicy and thick. Sensation from the broth can be felt in the throat, which develops into a long, sweet aftertaste.
This is a soulful oolong. It can be pleasant grandpa style, and it can be stretched for more meditative sessions. If you are interested in learning more deeply about tea, and anything about this description seems novel to you, please try it for yourself. This tea is a great teacher. Alternatively, if you like a good tasting, strong, clean oolong tea that grand-daddy would be happy to sip, you, too, should do yourself a favor and try this tea.
This batch was roasted a bit lighter than the previous batch, but at the same time (April 2019). The scent of the wet leaves is richly fruity, and penetrates deep with a juicy texture. Still has a bit of roast in the taste, but is developing well. Broth is thick, rich and full. Aftertaste is strong and lasting. It is definitely a 'texture' aftertaste. A very long lasting, vigorous tea that leans toward the fruity side for a Dong Ding.
- Harvest Location : Dong Ding, Nantou, Taiwan
- Harvest Date : 2018 Winter
- Roast Date : 2019 April
- Cultivar : Soft Stem [Ruan Zhi Zhong]
- Farming : Unsprayed