# Notes Got a bit of a gaba oolong type smell. It doesn't taste as yam-y though. Gungfu w/15s intervals—interesting! Sweet with a lot of (stone?) fruit. Peaking in 30-45s. 60s is the first slight hint of astringency While the sweetness and fruitiness is very strong, it also drops off quite quickly when re-steeping. I think bumping up to a higher dose might be beneficial. It also resists harshness when steeped longer, so it can be pushed. Pattern D with 10g dose -- pretty good as a composite, but the sweetness gets lost a bit. There is a little bit more than ideal-for-me bitterness, so maybe come back to D2 next time. Some minerality, Pattern D2 with 10g dose -- better but I think I may also need to drop the temp to 80C. I did this on one of the steeps with pretty good results. Also, and this is so annoying: this is one of those cases where it tastes better after resting in a thermos for an hour. It's quite difficult to know what to do with this information. # Vendor Copy > A descendent of oolong varieties taken from Jian'ou in China's Fujian Province, Tung Ting was brought to the eponymous central Taiwan mountain in the mid-1800s. Its name means "frozen summit", in reference to what was, at the time, one of the highest elevation tea gardens in Taiwan. Today, tea is grown at far higher elevations in Taiwan, but Tung Ting retains its reputation as one of the first Taiwanese teas. > > Before the harvest, this tea was bitten by green leaf hoppers, setting off a chain reaction that ultimately created a unique honey-like flavor within the leaves. This bug-bitten Tung Ting Formosa oolong has the aroma of orange blossom honey, with a rich, thick body redolent of tropical mango and passion fruit, and the finish of buttered rum.