Leaves are opening slowly in front of my eyes. I try not to burn them. I use four grams of the little bells in my 100ml gaiwan. The kettle says the water is 195f, I pour very high from the goose-neck Bonavita and try not to hit the leaves directly but pour around them in a clockwise motion. The smell is delicious and makes me think of fresh steamed veggies. (No carrots. I loathe the smell of steamed carrots.)
This is odd! My experience is not in alignment with the description from the website at all! This is a disparity that has me wondering what the cause is. That being said, I am enjoying this Dong Ding, although twenty minutes after finishing the last sip the after-taste in the back of my throat is slightly bitter, not sweet at all. The website says it is lightly floral, with hint of fruitiness and a sweet long finish! I wonder why that is. I will get on my Facebook Tea page and ask my resident tea-gods their thoughts. If you would like to join us, please do! The name is "Beginner's Mind"Gongfu Tea.
The mystery continues, and another tasting session is in preparation! A discussion amongst my Dear Readers has blossomed regarding food pairing and what I ate prior to tasting this tea. Fascinating. A more formal experiment will begin soon and happily it co-stars chocolate!
From the FLT website we read:
This medium-oxidized Dong Ding oolong tea comes from Mr. Lin's tea farm on Dong Ding Mountain in Taiwan. The aroma of this spring tea is lightly floral, with a hint of fruitiness. It has a full-bodied flavor and a sweet, long lasting finish. Careful processing of this tea is evident in all its aspects: the deep green handpicked leaves, rich aroma, and golden liquor.
The origin of Dong Ding tea dates back to 1841 when Lin Feng Chi returned from China with a gift of 12 Qing Xing (Green Hearted) tea plants from the famous Wu Yi Mountain tea growing area in Fujian Province. He planted them on Dong Ding Mountain in Lugu Township, an area ideal for growing quality tea due to its cool, cloud and mist environment. The Lin tea farm has expanded since that time and is now managed by the 4th generation Lin family, who has inherited the traditional tea making techniques.
