Category: Tea & Matcha
This Red Oolong tea is produced just once a year and is inspired by the classic Dong Ding style from the renowned Lugu growing region. This version puts a fresh spin on tradition, grown at a higher elevation and just as delicious. Coffee lovers may appreciate its long, lingering aftertaste and subtle astringency. Expect notes of pecan, dried pear, and burnt sugar.
The high elevation really comes through in the smooth, lingering finish, and the fact it's only made once a year makes it feel pretty special. I’ve been brewing it gongfu style and getting multiple steepings with nice depth.
The deep, roasted aroma from these leaves is so much richer than standard oolongs I’ve tried, and the flavor stays smooth through multiple steepings. I’ve been brewing a pot every evening since it arrived.
The floral top notes hit you immediately, and the finish is remarkably smooth with none of the bitterness you often get from lower-grown teas. I've been savoring a cup each morning since it arrived, and the higher elevation really does make a difference in the complexity. It's a perfect balance for someone who wants something more nuanced than a standard oolong.
I was surprised by how smooth this Red Oolong is compared to other Dong Ding style teas I've tried, and the higher elevation really comes through with a clean, lingering sweetness. It's become my go-to afternoon brew.
Brewed a cup last night and the higher elevation really comes through—the taste is noticeably cleaner and more complex than your standard oolong. That annual harvest makes it feel special, like finding something you can't get any other time of year.
The first sip hit me with a smooth, almost creamy texture that I wasn’t expecting from a higher-elevation oolong. Knowing it’s only produced once a year makes each steep feel a bit more special, though I’m already rationing my bag.
I had to buy this the moment I saw it's only produced once a year, and the higher elevation really comes through in the smooth, lingering finish. It’s a perfect balance of that classic Dong Ding roast with something fresher and more refined.
The deep, roasted aroma hits you right when you open the bag, and the flavor is smooth with a faint natural sweetness that lingers. I was skeptical about a tea produced only once a year, but this one’s worth the wait for its rich, complex taste.
That higher elevation really comes through in the smooth, toasty finish you don’t get in most oolongs. I brewed a cup this morning and it’s got that classic Dong Ding depth without being heavy.
The higher elevation really brings out a clean, floral finish that I don't get from other oolongs. It’s only available once a year, so I stocked up while I could—glad I did.