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 higher elevation really comes through in the flavor—it's smoother and more layered than other oolongs I've tried, with none of that harsh edge. I steeped a batch for my afternoon break and the aroma alone made the whole kitchen smell amazing. Definitely saving the rest of this yearly batch for special occasions.
My morning ritual has a new centerpiece. This oolong's aroma is like honeyed orchids, and the flavor depth from that higher elevation growing is something I've never tasted in a red tea before.
The first sip had this incredible balance of toasty warmth and a hint of honeyed sweetness that lingered just right. Brewing it in my gaiwan brought out layers I didn’t expect from an oolong, really smooth without any bitterness. Already planning my next cup.
The deep, roasted aroma hit me the moment I opened the bag, and it brews into a surprisingly smooth, almost honey-sweet cup. My usual morning Assam tastes harsh in comparison now.
I’ve been brewing this for a few days now and the aftertaste lingers like a faint floral sweetness. The leaves unfurl beautifully and the color transforms from amber to deep honey with each steep.
The honeyed aroma hits you right when you open the bag, and the first sip has this incredible creamy mouthfeel that lingers. I’ve been steeping it for about three minutes at just under boiling, and every cup is smooth with no bitterness at all.