Review: Eco-Cha Dong Ding Oolong Reviewed By Amanda Wilson

September 02, 2014

Remember, you can steep oolong tea multiple times with each steeping the flavors and aromas change. This is a part of the exploration and fun of oolong tea.

Amanda steeped this Roasted Dong Ding Oolong 4 times, here are her notes on the 4th steep: 

"For the fourth steep the aroma is gentle, with subtle notes of burnt sugar and spicebush, there is a whiff of smoke at the finish. This steep is by far the mildest, it is gentle, like drifting off to sleep, the taste of smoke at the finish is faint, it fades to burnt sugar and cashew butter sweetness that lingers into the aftertaste."

"Recently on Twitter I was asked which roasted Dong Ding is my favorite, I listed Eco-Cha's as part of my top three based on last year's harvest, tasting this year's I might have to change it to my favorite."

For the entire Dong Ding Oolong review please visit Amanda's blog at: http://ramblingbutterflythoughts.blogspot.tw/2014/08/eco-cha-artisan-teas-dong-ding-oolong.html





Leave a comment

Comments will be approved before showing up.


Also in News

Alishan High Mountain Black Tea
Alishan High Mountain Black Tea Tasting Notes| Eco-Cha Tea Club

November 09, 2019 1 Comment

Eco-Cha Tea Club's batch #48 is Alishan High Mountain Black Tea. It has a very balanced, integrated flavor profile, and offers subtle notes of a Qing Xin Oolong. The brewed leaves still have a greenish hue, even though the stems are quite reddish, indicating nearly full oxidation. It is an interesting hybrid of tea types, but definitely acts more like a Black Tea made from the small leaf type Qing Xin strain.

View full article →

Alishan High Mountain Black Tea| Eco-Cha Tea Club
Alishan High Mountain Black Tea| Eco-Cha Tea Club

November 08, 2019

Batch #48 of the Eco-Cha Tea Club is an Alishan High Mountain Black Tea. Our source of Alishan High Mountain Oolong and Alishan High Mountain Jin Xuan Oolong makes Black Tea from his summer crop of Qing Xin Oolong tea leaves. The summer crop is actually a bumper crop from their spring harvest. The new leaf growth that was too immature to pick at spring harvest is allowed to continue growing to at least half maturity before it is harvested and processed as Small Leaf Black Tea.

View full article →

Singular Batch Traditional Oolong Tea | Labor Of Love Oolong
Singular Batch Traditional Oolong Tea | Labor Of Love Oolong

October 24, 2019

This very small fall harvest of naturally cultivated Oolong leaves was painstakingly processed by a father and son team who are top representatives of their local tea industry. The most inspiring fact is that the son is wholeheartedly inheriting his family's tradition, and this small batch of tea is testimony to that.

The name "Hong Shui (Red Water) Oolong" has been a buzzword in Oolong circles in recent years. But the tea makers who have inherited their local tradition say that this is simply a new name for tea processed like their grandfathers taught them. It used to just be called "Oolong Tea"! 

View full article →