Dong Ding – isn’t that backwards?

Drinking Dong Ding today – an oolong form Taiwan. This one is from Rishi Teas, probably between a year and two years old.

Factoids on Dong Ding: lightly oxidized, name refers to a place but also a process, high mountain grown, hand picked, hand rolled into balls, first planted in the 1800s, thought to be a strain of the Wuyi from China, one of the more famous teas of Taiwan.

Taste is slightly sweet, slightly floral. A bit grassy. Some metallic edge. We may have brewed too lightly… (1 tsp to 8 oz at 185 degrees)

ok, brewed up another pot at 3 tsp to 8 oz at 175 degrees for 3 minutes. It has body! Smooth and pleasant – the smoothness has a sweet quality without actually being sweet. a bit of dryness on the finish. round full flavor with some floral and greenness and a nice lasting sweet finish.