The tea for today is Tillerman Tea’s 2020 Spring Traditional Oxidation Dong Ding. This is a Qing Xin cultivar, 35% oxidized, unroasted oolong by the grower Chen Kuan Lin.
Leaf and Steeping Method
Holy Hoots, big leaves!
Traditional Oxidation Dong Ding leaf smells lightly like tulips and lemon drop candies.
I used 1 gram of leaf per 15ml of vessel size, gongfu steeped in boiling water. After a rinse, the leaves smell like fresh laundry and floral.
Tasting of Tillerman Tea’s 2020 Spring Traditional Oxidation Dong Ding Oolong
First, Second, and Third Infusion: Tillerman Tea’s Traditional Oxidation Dong Ding brews up with a thick oily feeling tasting of sharp lemon drops that gets stronger at end of the sip. The aftertaste continues with the sweet lemon drop but also a juicy tulip and stem taste. This tea makes a lot of salivation, so it is just like sucking on hard candy.
Fourth and Fifth Infusion: Traditional Oxidation Dong Ding’s flavor is still the same, but the aftertaste is an incredibly strong tasting of a dense bouquet of flowers with fresh zesty lemons. With all this talk of lemons, I should mention that this oolong isn’t tart at all.
Sixth and Seventh Infusion: As the dong ding loses power, it tastes like a lemon danish as it has some mineral notes with the lemon, but also with a hint of parsley. Despite all these infusions using boiling water, Traditional Oxidation Dong Ding doesn’t taste bitter or stewy.
The leaves are huge!
Comments
Tillerman Tea’s Traditional Oxidation Dong Ding is an excellent quality tea with perfect huge leaves. The tea is easy to drink but packed with a thick oily broth, salivation, and long neverending aftertaste of floral citrus.
(tea provided for review)
