Tea Information:
Leaf Type: Oolong
Where to Buy: Teavivre
Tea Description:
In Taiwan Oolong Tea, Dong Ding Oolong Tea is an excellent kind highly praised by the world. Dong Ding is originally planted on Dongding Mountain, which is a branch of Phoenix Mountain, in Lugu Village, Nantou County, Taiwan. The tea is planted in the area at the altitude of 1000 meters. So this is also a High Mountain tea, which is known as its obvious floral fragrance. This Dong Ding Qing Xiang Oolong Tea is made of the tea leaves from Qing Xin Oolong tea tree. This tea has thick and soft leaf, refreshing tea liquid, with strong osmanthus scent. Meanwhile it has strong sweet aftertaste, which makes High Mountain tea more excellent than low altitude tea.
Learn more about this tea here.
Taster’s Review:
This Superfine Taiwan Qing Xiang Dong Ding Oolong Tea from Teavivre is absolutely lovely! It’s so sweet and lush, with a creamy mouthfeel and an intriguing flavor that has exotic floral notes as well as hints of fruit. I’m enjoying the complexity and the soft texture.
I brewed this Oolong in my gaiwan. First I did a quick “rinse” or awakening of the tea leaves, by steeping them in hot water for 15 seconds and then straining off and discarding the liquid. Then I steeped the first infusion for 1 minute (I meant to infuse it for 45 seconds, but I got distracted and missed the 45 second mark, so it steeped for a full 60 seconds), and the second infusion for 1 minute 15 seconds. I poured both of these infusions into the same cup. Subsequent infusions were prepared the same way.
The first cup was lighter in texture than those that followed, but, it still possessed a pleasantly creamy mouthfeel. It is so silky and smooth. I taste notes of peach, hints of vegetation (just a slight “grassiness” in the background), and a overtone of floral notes. There is a faint astringency that is most noticeable at the very end of the sip. I start to notice a slightly dry sensation.
The second cup was my favorite, and this seems to be typical of my Oolong experiences. It seems that I always love the second cup best. It felt soft and smooth to the palate, and it had a flavor that was both floral and fruity. The vegetative notes have emerged slightly and they added an interesting contrast to the sweet fruit and floral tones.
In subsequent infusions, the flavors became more of a harmonious taste. The flavor remained sweet, and I started to notice an almost “honey-esque” note in the third and forth cups.
I enjoyed my afternoon spent with this Dong Ding from Teavivre. An excellent choice for the Oolong enthusiast!
1991 Da Ye Aged Oolong Tea from Butiki Teas
Tea Information:
Leaf Type: Oolong
Where to Buy: Butiki Teas
Tea Description:
Our 1991 Da Ye Aged Oolong is a 22 year old spring harvested tea from Nantou, Taiwan. This rare tea is oxidized between 20-30% and charcoal roasted. Da Ye Oolong is uncommon today since this tea has a lower production volume. Our 1991 Da Ye Aged Oolong is sweeter and creamier than our 2003 Reserve Four Season Oolong. Notes of roasted chestnut, bark, fresh butter, honey suckle, and cinnamon can be detected. Due to the age of this tea, some mineral notes may also be detected. This tea has a silky mouth feel and is sweet and buttery.
Learn more about this tea here.
Taster’s Review:
I haven’t had a lot of experiences with aged Oolong teas, but I have tried a few and I have fallen in love with the depth of flavor that I enjoy with an aged Oolong, and this 1991 Da Ye Aged Oolong Tea from Butiki Teas might just be one of the very best that I’ve tried yet.
I prepared this tea the way I typically prepare an Oolong – in my gaiwan! First, I do a quick “rinse” of the leaves by steeping the leaves for 15 seconds in hot water and then straining the tea and discarding it. Then I steeped the first infusion for 45 seconds, and added 15 seconds to each subsequent infusion.
I combined the first two infusions into one cup for my first cup of this aged Oolong. This first cup I would describe as “raw” in that it had a somewhat earthy taste to it. Notes of wood … but not so much of a charcoal-y note. The chestnut flavor was just starting to develop in this first cup, as was the notes of sweet butter. It was a little lighter in flavor than the subsequent cups, but, it still was really quite enjoyable. I didn’t really notice much of the spice notes that were suggested in the above description, nor any of the floral notes.
My second cup (infusions 3 & 4) was absolutely delightful. I could really taste the roasted chestnut here. It tastes like freshly roasted chestnuts! Notes of wood and butter, with a slight caramel-y undertone that melds in a really unique and delicious way with the charcoal notes which are now really coming through nicely. The aforementioned earthy tones are still there but they have subsided quite a bit, filling out the background rather than standing in the forefront.
The third cup (infusions 5 & 6) was a little lighter than the second, but not quite as light as the first. I still taste the charcoal notes, and some mineral notes are starting to emerge now. I am also tasting the cinnamon notes that the description mentioned. This cinnamon note lingers in the aftertaste. It’s quite interesting! Still nutty, although not quite as distinctly “roasted chestnut.” Also emerging now are more of the floral tones, but they still remain part of the background for the most part, so if you’re one who avoids Oolong teas because you find them too flowery, this one would definitely be more to your liking, I think.
The second cup was definitely my favorite of the three … but the third cup was also really delightful so I do recommend taking this tea through it’s many flavorful infusions to enjoy the most of this tea exploration. I’m really glad I decided to try this tea! What a wonderfully memorable tea it is!
2003 Reserve Four Seasons Oolong Tea from Butiki Teas
Tea Information:
Leaf Type: Oolong
Where to Buy: Butiki Teas
Tea Description:
Our aged oolong is sourced from the Dong Ding tea growing region of Nantou County in Taiwan and was harvested in the spring of 2003. The varietal is Si Ji Chuan also known as Four Season. Our aged oolong was crafted by blend master Chen Pei Wen and is re-roasted every 2-3 years to minimize moisture content. 2003 Reserve Four Season Oolong is a rich full-bodied silky tea. The charcoal-colored leaves of this smooth oolong produce notes of honey suckle, bark, and grass and has a natural sweetness with no astringency present. This tea is also low in caffeine.
Learn more about this tea here.
Taster’s Review:
The aroma of the dry leaf of this 2003 Reserve Four Seasons Oolong Tea from Butiki Teas surprised me a little. Normally, when I smell an Oolong, I smell floral notes, or sometimes hints of vegetation or sometimes fruit tones. I didn’t smell any of these notes … instead, I could detect notes of earth and even a pipe tobacco-y kind of scent. My SororiTea Sister, Azzrian, described the scent as
reminiscent of a campfire, or an old library, slightly musty, with a hint of leather
and yeah … I get those comparisons as well. It definitely has an “old” kind of smell … like something I’d associate with a distinguished, elderly, well-read gentleman who smokes a pipe.
Given the hint of earth to the aroma, I expected this tea to have an almost pu-erh-ish kind of flavor to it, even though it’s an Oolong. And it does have a flavor that is vaguely similar to that of an earthy pu-erh. But it is also very Oolong-ish in many respects … like a dark, charcoal-roasted Oolong.
It is indeed earthy, but I do not find the earthy tones to be overwhelming or off-putting. I like the way these earthy tones mingle with the roasted notes, creating an almost “coffee-like” taste to me. It has a sweetness that reminds me of molasses. Very distant floral notes in the distance … these are almost overpowered by the strong roasted tones, but, if I focus on the flavors I can taste them. In the foreground, there are notes of leather, tobacco and oak. This is definitely a masculine kind of tea … very rugged and yet very distinguished.
I really enjoyed this tea … and I enjoyed taking it through its paces as it delivered many wonderful, delicious infusions. This is one tea that is definitely worth the time to get to know, especially if you’re one who appreciates a truly unique Oolong!