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."
How much caffeine is in Oolong Tea or tea leaves in general isn't as cut and dry as many articles out there would have you believe. The majority of articles simply state how many milligrams of caffeine are in a cup of tea and ignore important factors like brewing temperature, ratio of water to leaves, brewing method, and the specific type of tea. Here, we look at the factors that affect how much caffeine there is Oolong Teas with a look at Taiwan Oolong Teas in particular.
In addition to the name of the tea strain, this batch of tea was made by an artisan of Dong Ding Oolong Tea with his family plot of heirloom tea trees. He incorporated Oolong Tea methods in the very first step of solar withering, and the very last step of tightly rolling the tea leaves. So the raw material of the summer crop of heirloom Qing Xin Oolong tea leaves, processed by an Oolong Tea maker by trade offers us this superior quality Black Tea.
We chose the name "Qing Xin Oolong Black Tea" in accordance with the local terminology, which would be simply "Oolong Black Tea" (烏龍紅茶). But because in English, Oolong is the name given to partially oxidized teas, we added the Chinese pinyin of this traditional strain of tea plant that originated in mainland China. Qing Xin literally means "green heart" which describes the appearance of the stem of the leaf.