zhen on December 15, 2020

Dongding Oolong

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.

SIP ALONG with

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
Mouthfeel: creamy
Gaiwan Lid: sweet wild flowers
Bottom Cup: molten brown sugar

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Description

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.

Additional information

origin	Wuyi Mountains, Fujian Province
harvest time	2018 Spring.
Gongfu brewing	3g/125ml at 100°C for 30 sec, add 10s for successive infusions. Over 10 infusions.
Storage	Sealed well in a cool, dry, dark location.