Doesn’t surprise me that this tea finds appreciation among those who have a developed palate, it is an excellent tea!Victoria wrote: ↑Wed Jun 26, 2019 5:54 pmLaoshi Winter medium roast DongDing from Tillerman was the star of the oolong show during our past two LA Tea Society tastings. Everyone is wowed by its complexity, skillful roasting and how it unfolds steep to steep -and these are sophisticated discerning members so that’s impressive. I have noticed this DongDing is curiously mutable, sensitive to changes in ambient humidity and air pressure, with different notes appearing on top depending on the elements. This morning aromatic evergreen sweet resinous notes came to the forefront.
I’m wondering how this Spring’s Laoshi batch is different from last Winters?
Would not expect much variation among the seasons though with more oxidised/roasted teas. I think those are more apparent in greener teas.