1999 One of the finest quality pouchongs that has come out of Formosa. The leaves are extremely bold, not one is broken. This tea produces an extremely thick cup, with complex tasting note. This Tung Ting Oolong is a lighter oolong with a slight green tea aftertaste. A teaspoon for every cup, and I've reused the same tea for at least 3 more cups.
Every infusion tastes slightly different but the distinctive, sweet aftertaste just gets better.
It's weak and somewhat unbalanced when brewed quickly, but you have to brew it quickly to prevent bitterness. Then I happened to drink a lot of it over the course of a few hours and discovered that it produces a really fine, low level, mellow stone - as distinct from the wacky, verging on oppressive dreams induced by the Monkey King Jasmine from the same vendor. And the type and quality of the experience induced by psycho-active compounds eventually affects how we experience the flavour. I know I used to hate the flavour of both coffee and gin, as a child, but eventually learned to appreciate high quality versions of both. Not that this Dung Ti tastes bad, just too mild to suit me when brewed short of bitterness.