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 {{ ::minjian-wuyishan-11-05_om_11.11.46.png?direct&600 |}} {{ ::minjian-wuyishan-11-05_om_11.11.46.png?direct&600 |}}
  
-===Wu Yi Dong Pian from Shui Tang===+===Dong Ding Wu Yi (Winter 2016) from Shui Tang=== 
 + 
 +   * Dong Ding is a very famous mountain in Taiwan, soil is rich in iron. Produces teas with depth and aging potential (from [[https://charen.ch/2015/10/07/2015-teeseminar-oolong-mit-einem-schwerpunkt-von-dongding/|charen]]). 
 + 
 +{{ ::dongding-11-20_om_23.17.00.png?direct&600 |}} 
 + 
 +   * **Western (in comparison with Wu Yi blend from Shui Tang and Taiwan Sourcing) (XI 2018)**: Empty cup not as sweet; also in the nose, not as directly vanilla sweet, more juicy. Still a discernible sweetness, and (fresh) bananas or even banana leaf. A little bit of greenery in the cup that distracts from the sweetness. It's a bit lighter than my reference blend. Sage in the finish. 
 +   * **Gong Fu Cha at Shui Tang: ** Good for 3 infusions, some sage and bay leaf in the second infusion. 
 +   * **Western** (25 XII 18) (comparing [[Buddha's Hand]] Shiding 09 to Yingzhi [[Hongxin]] Baozhong 17 and Dong Ding [[Wuyi]] 16): Spicier, leathery, deep scent in leaves. Deep scent also in empty cup, honey, but also something slightly fermented / balsamic. Very interesting nose, very awake. Cooked stonefruit, a bit faint. A bit of a faint brew; not as astringent as BH; but quite round / present.  
 +   * **Blind Western** (8 I 19): Also a very fruity nose, but greener, fresher. Not peaches, but vanillated flower stalks? It's very succulent, fresh bananas? and curry leaves, faint. 
 +   * **Blind Western** (7 III 19): greener, stalkier, juicier nose; also in mouth. A little bit of green cinnamon; very satisfying. As it chills, the green cinnamon becomes overwhelming. Also not so enjoyable anymore. Would've thought it's a Sijichun. Maybe it's the storage in the happiness jar that is not good for it? 
 +   * **Blind Western** (15 IV 19): fully warmed peaches, some pineapple, cured hams. a little farty. Cup supple, sweetness; pineapples and candy, almost flobby. Succulence, a bit of qingxin. Medium interesting tea. Fujian Qilan? (No incense). Possibly Wuyi (though a bit light for that.) 
 +   * **Western** (18 IX 19): Very fruity, not just peaches, also pineapple. Very nice actually, maybe the happiness jar didn't help it. 
 + 
 +==Wu Yi Dong Pian from Shui Tang==
  
    * Dong Pian (冬片) means winter sprout. Normally tea doesn't grow in winter, but in Taiwan, winters can be mild. Still, the leaves don't grow fully, are quite small  These teas tend to be light and fresh ([[https://teamasters.blogspot.com/2009/02/dong-pian-oolongs-late-winter-harvest.html|explanation]]). And cotton candy notes!    * Dong Pian (冬片) means winter sprout. Normally tea doesn't grow in winter, but in Taiwan, winters can be mild. Still, the leaves don't grow fully, are quite small  These teas tend to be light and fresh ([[https://teamasters.blogspot.com/2009/02/dong-pian-oolongs-late-winter-harvest.html|explanation]]). And cotton candy notes!
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   * **Gong Fu:** Quite dense, still, dough-like with a lightness to it.   * **Gong Fu:** Quite dense, still, dough-like with a lightness to it.
  
-===Wu Yi, Mingjian (Winter 2014) from Shui Tang==+===Taiwan, Mingjian: Wu Yi Dong Pian (2017) (ST)=== 
 +   * Western 26 X 21: Nice nose, cookie dough, sugared tonka dust; tasty medium toast; cup quite elegant, toasted barley and sweet, full honey 
 +   * Blind Western (31 X 21): Christmas spice oolong nose, or pumpkin spice even? It's somewhat fruity, candied blood orange flesh. Very nice drinking, somewhat fruity, almonds; a bit freshly oiled wood, very pleasant, very grown up. Welch Wohltat, how refined and unpretentious, yet elegant. 
 + 
 +===Wu Yi, Mingjian (Winter 2014) from Shui Tang===
    * Same garden as the Dong Pian above    * Same garden as the Dong Pian above
    * Sweet smell, Vanillegipfel and dough. Aroma similar, quite thin texture, but present. Pleasant lingering.    * Sweet smell, Vanillegipfel and dough. Aroma similar, quite thin texture, but present. Pleasant lingering.
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    * **Gong Fu Style & Grandpa: ** Sweet nose, easy drinking.    * **Gong Fu Style & Grandpa: ** Sweet nose, easy drinking.
  
-===Dong Ding Wu Yi (Winter 2016) from Shui Tang=== 
  
-   * Dong Ding is a very famous mountain in Taiwan, soil is rich in iron. Produces teas with depth and aging potential (from [[https://charen.ch/2015/10/07/2015-teeseminar-oolong-mit-einem-schwerpunkt-von-dongding/|charen]]). 
- 
-{{ ::dongding-11-20_om_23.17.00.png?direct&600 |}} 
- 
-   * **Western (in comparison with Wu Yi blend from Shui Tang and Taiwan Sourcing) (XI 2018)**: Empty cup not as sweet; also in the nose, not as directly vanilla sweet, more juicy. Still a discernible sweetness, and (fresh) bananas or even banana leaf. A little bit of greenery in the cup that distracts from the sweetness. It's a bit lighter than my reference blend. Sage in the finish. 
-   * **Gong Fu Cha at Shui Tang: ** Good for 3 infusions, some sage and bay leaf in the second infusion. 
-   * **Western** (25 XII 18) (comparing [[Buddha's Hand]] Shiding 09 to Yingzhi [[Hongxin]] Baozhong 17 and Dong Ding [[Wuyi]] 16): Spicier, leathery, deep scent in leaves. Deep scent also in empty cup, honey, but also something slightly fermented / balsamic. Very interesting nose, very awake. Cooked stonefruit, a bit faint. A bit of a faint brew; not as astringent as BH; but quite round / present.  
-   * **Blind Western** (8 I 19): Also a very fruity nose, but greener, fresher. Not peaches, but vanillated flower stalks? It's very succulent, fresh bananas? and curry leaves, faint. 
-   * **Blind Western** (7 III 19): greener, stalkier, juicier nose; also in mouth. A little bit of green cinnamon; very satisfying. As it chills, the green cinnamon becomes overwhelming. Also not so enjoyable anymore. Would've thought it's a Sijichun. Maybe it's the storage in the happiness jar that is not good for it? 
-   * **Blind Western** (15 IV 19): fully warmed peaches, some pineapple, cured hams. a little farty. Cup supple, sweetness; pineapples and candy, almost flobby. Succulence, a bit of qingxin. Medium interesting tea. Fujian Qilan? (No incense). Possibly Wuyi (though a bit light for that.) 
  
 ===Reference Blend (ST Mingjiang and Taiwan Sourcing)=== ===Reference Blend (ST Mingjiang and Taiwan Sourcing)===
    * **Blind Western** (12 VI 19): peachy, fruity, woody, tasty. Really supple awesome nose. A little bit of **greenery** succulence comes forth in the back, and some **baked banana**? Cup actually a lot of clay aromas, good minerality. A bit of bees wax also, some residual sweetness, date sugar? Not super complex soup, but good.    * **Blind Western** (12 VI 19): peachy, fruity, woody, tasty. Really supple awesome nose. A little bit of **greenery** succulence comes forth in the back, and some **baked banana**? Cup actually a lot of clay aromas, good minerality. A bit of bees wax also, some residual sweetness, date sugar? Not super complex soup, but good.
 +   * **Blind Western** (1 VII 19): Deep fruity nose, very pleasant, marmelade; some moroccan spices. In the cup there's a slight metallic tinge, and it's a lot thinner that I'd expect from the voluminous nose.
 +   * Blind Western (8 IX 19): I can smell the kiku box, or is it cedar? It is quite easy, a bit woody, little own taste. Decent qi though as far as I can asses.
  
  
Last modified: 12.06.2019:2100