Tasting notes: seared wood, Cocao nibs, pine sap, baked herb crackers, butterscotch, Werther’s Original®️
One of the most exciting finds this spring, the Lightning-struck Tree dancong is at once both sweetly vegetal and richly toasty. The dry leaves give off the aroma of baked herb crackers, while the wet leaves are redolent off a pine forest the day after a heavy rain.
The liquor is a darker amber than some of the other spring dancongs placing the baking degree at medium to high. This creates a very heavy and silky mouthfeel that is more on the pine sap, cedar wood, and dry tobacco side of the flavor wheel, in opposition to the berry sweet or floral sweetness championed by other varietals.
While we’ve carried this varietal before, in the 2019 dancong sample box, this season’s Lightning-struck Tree offers us the exact resin and mineral rich taste we came to identity with this dancong oolong varietal.
*What is “Bouquet Style”? Bouquet style in Chinese is called “Qingxiang” this is when the Oolongs have not been charcoal roasted, but rather only baked in wood or gas-fired ovens to emphasize the natural floral bouquet of the tea leaves themselves.