I last drank this last mid-November of 2014. This note is for educational purposes. Ratings won’t be deleted to keep the integrity of my first tasting note.
Gongfu session with a ceramic gaiwan. 5 second rinse. Steeping times: 30, 30, 45, 45, 60, 90, 120, 180, 240.
The leaf post-rinse has a light and sweet floral fragrance. Early spring-like, leaves still “flowers” on trees. The liquor is light yellow and has a light body. Fuzzies float around. The texture starts off as creamy, then becomes soft and thick. The flavor profile does not change throughout the session. Instant yum! with the first sip. Very sweet, delicately floral, fruity (mostly peaches and apricots) aftertaste.
How it differs from the first time: definitely not vegetal and seaweed-y (clearly wanted to have more Japanese greens in my life back then). Not as floral, certainly no roasted vegetables or tartness or berries. I’m able to discern more sweetness and appreciate its gentle qualities. I changed my mind from mid-summer to early spring. It’s because this Dong Ding is not roasted. These leaves were plucked from a kind of bush mostly used for pouchong. A lovely non-roasted Dong Ding, not quite every day, but not incredibly special.
