Dongding Oolong belongs to the lightly oxidized oolong tea category. Dongding is the name of the mountain, oolong is the cultivar. Dongding oolong is of great quality, one of the best ones among Taiwanese oolongs
Wenshan in the north, Dongding in the south.
Dongding oolong is a kind of Taiwanese Bao Zhong tea. Bao Zhong tea, a name that originates in Anxi, Fujian Province. The local tea stores used to use two square paper to wrap the tea for sale. The paper wraps 4 liang (around 150g) of tea, forming a cuboid, sealed with the stored logo. All the teas are sold in this kind of paper cuboid, also known as “bao zhong”. Taiwanese Bao Zhong tea is light to medium oxidization, also named light/green oolong.
Rou Gui – Ma Tou Yan
$12.00 – $97.00
Dry Leaf: floral, chocolate & caramel
Liquor Colour: bright orange
Liquor Aroma: cinnamon and fresh air
Liquor Flavour: cinnamon, subtle floral
Gaiwan Lid: sweet wild flowers
Bottom Cup: molten brown sugar
This is the very famous “ma rou” among the Yancha enthusiasts. Ma Tou Yan is considered one of the best terroirs for Rou Gui is produced, which also gives it the name Zheng Yan Rou Gui (meaning Rou Gui from the authentic place). Ma Tou Yan Rou Gui is renowned for its eminent cinnamon spice flavour as well as its rich, think and complex mouthfeel.
These long, organized leaves effuse a floral, chocolaty caramel fragrances. Once brewed the clear fiery orange liquor aroma gave us bold notes of cinnamon and a wonderful ‘fresh air’ aroma, like standing next to a fast flowing stream. The flavour lingered on our palettes for a long time and gently suggested a dark chocolate essence. The mouthfeel was full and creamy and the flavour continued to evolve as we progressed through the infusions. Our second infusion was left a little too long in the gaiwan, but while the flavour was notably stronger, no hints of astringency or bitterness were detected, making this a great tea for those of you who love your yan cha on the strong side. The classic rocky flavour really started to emerge in the fourth infusion for us. This continued throughout the rest of the session and we noted a surprisingly wonderful leechy hint come out on the sixth infusion. We got about ten infusions from this great tea.
Wuyi Mountains, Fujian Province
3g/125ml at 100°C for 30 sec, add 10s for successive infusions. Over 10 infusions.
Sealed well in a cool, dry, dark location.
There are two types of Bao Zhong tea based on the difference in shapes. One is stripe shaped Bao Zhong tea, such as Wenshan Bao Zhong. Another one is the ball shaped Bao Zhong tea, Dongding oolong as the most representative one. There’s a saying “Wenshan in the north, Dongding in the south (bei wen shan, nan dong ding 北文山，南冻顶)”.
The look of dry leaves: tightly curled, deep and vibrant green with frog skin like white-ish grey dots.
Slight orange yellow, prevalent bright fragrance, almost osmanthus like. Liquor is sweet, vivid and lively, strong throat feel (hou yun 喉韵) and return sweet (hui gan 回甘).
Tie Luo Han
Tie Luo Han is the earliest famous bush (ming cong) among wuyi yan cha. Tie Luo Han is the name of a wuyi cultivar dating back to the Song dynasty. The plants of Tie Luo Han grow and flourish in Gui Dong, a spectacular terroir and a cave near Huiyuan Yan. Mid May is the plucking season with a standard of 2-3 leaves being harvested. The characteristics of Tie Luo Han are that the leaves have a hint of redness in the green, and the tea has a bright aroma with strong return sweet (hui gan 回甘).
Shape: uniform, sturdy and tight
Color: brownish green with lively luster
Liquor: clear, deep orange
Aroma: thick and lingering, floral
Brewed Leaves: bright and soft, rough at the edge.
Wuyi Rou Gui
Wuyi Rou Gui, also known as Yu Gui, because the aroma and taste has similarity with cinnamon, it’s often called Rou Gui. Rou Gui is one of the famous tea bushes (ming cong 名丛) of Wuyi. In 1984 it was rated as a top 10 famous teas. It also won the gold award consecutively for 7 year (1989-1995) during the international agriculture expo.
Shape: Uniform, curly.
Color: radiant greenish brown
Liquor: clear orange
Aroma: thick, lingering
Brewed Leaves: yellow and bright, red edge.