I ended up ordering both of versions of the Dong Ding. I was curious to see the differences between these two teas and I want you to have a chance to see how a great tea maker can bring out the best in a tea.
I received these two Charcoal Roasted Dong Ding teas in early September and you may have noticed that they haven't been listed for sale on the website. There is a reason for this. For teas like these, it will take some time for them to open up so that they're ready to be enjoyed. I want them to open up and reach a certain amount of balance before I feel comfortable offering them for purchase.
I have been tasting them from time to time over the past month. First, I liked the lighter roast better, only to change my mind a week later, and then finding it to be too rough on my third tasting. Yesterday when I tasted both teas, they finally opened up enough and I really like both of them!
|The broth of the darker roast (left) and the lighter roast Dong Ding (right)|
The lighter roasted one has more of that Dong Ding fruit smell and taste. Its liquid disperses very nicely inside of the mouth and it's more balanced on the palate. The heavier roasted Dong Ding has a dually heavy yet soft feeling broth happening for it at the same time. The way it slides down to the throat area is better and the salivation is stronger.
|The open leaf of the darker roast (left) and lighter roast Dong Ding (right)|
I like how the lighter roasted one holds all the features together so nicely and I like how the darker one has more dimension and dynamic. And you know what I like about a good charcoal roasted Dong Ding? It never ceases to change and transform and the tea will stay good for a very long time!