Spring 2008 'classic' Dong Ding Oolong

Cultivar: Luanze Oolong

Place: Feng Huang, Dong Ding, Central Taiwan

Harvested by hand on April 21, 2008

Roasted in May 2008.

I purchased this Oolong in spring 2008. The roasting was pretty strong at the time. So, I decided to let it rest. Now, 20 months later, the tea feels smoother it feels right to add it to my list. (Also, the spring 2009 'classic' just sold out. It was roasted more lightly).

The color of the brew is golden, pointing to orange, and very clear.

The smells are dark chocolate, malt, brown sugar and ripe fruits.

The taste is sweet, drying and full body. It stays on the tongue and above.

The leaves are quite dark, but they open up completely. The roasting is indeed quite strong, especially compared to the 2009 version of this tea. But it's very comforting and warm on a gray winter day.

In the past, it took a long time for the tea to reach the end customer. Roasting was a way to preserve the leaves during the long journey. Nowadays, air shipments and modern logistics have cut delivery time to days or weeks. This is also a reason why Oolongs have gone 'green' lately.

If the fresh teas like speed, then this 'classic' Dong Ding prefers to go slow. And this is the best way to enjoy it: simply and slowly!
For this Cha Xi, I'm using my zhuni Duo Qio Hu on an 'ivory' white plate, 3 'ivory' white tulip cups and a matching mini jar. The new black Cha Bu features a Chinese painting of bamboo and pine tree. (I will show you this Cha Bu in more detail in my next article.)