Organic tea Dong Ding Oolong
the Dong Ding is an oolong tea from Taiwan harvested on the homonym mountain which shows woody and dry fruit flavors resambling to a Chinese oolong from Wuyi mountains.
The Dong Ding it's a famous oolong from Taiwan. The name of this tea can be translate as "icy peak" and it refers to a mountain in Lugu. This origin underline the fact that this is an high mountain tea but there is also another particular feature in it, in fact, this product comes from plants imported on the Island about a hundred years ago from Wuyi mountains in China. This tea can be find in different qualities because there are several qualities of it and they all depends on the oxidation level, the firing and roasting phases which occurred during the process.
This Dong Ding we provide you has a 20% level of oxidation and a well made roast which gives it a slight brown color similar to the bark of a young tree. Also during the tasting session one of the first flavor we can detect in the mouth is woody taste which will slowly fades revealing a more crispy feature similar to the one you get eating dry biscuits. This tea you can also feel an oily and lubricating sensation in the mouth following by a nutty flavor which persist even in the aftertaste.
Place of origin
Lugu, Nantuo prefecture, Taiwan
After the harvest the leaves wither under the sunlight for some hours before going on bamboo trays indoor. Here it's where the oxidation process begin thanks to the tea master who rolled the tea leaves on the trays. Because of the low oxidation level of this tea (around 20%) the leaves rest for a short period of time before going into a oven heated up by coal where the enzymes related to the oxidation process are deactivated. After this passage in the oven the leaves are hand rolled in order to preserve their aromas and then it follows a series of roasting period where the product is dried a bit more and consolidate its form and flavors.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 4.5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 90°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (15 – 25 – 35...)
These leaves could be steep about 7 times.
To prepare the tea in the western style we suggest 2 grams of leaves (about 1 teaspoons) in a 150 ml cup with 90°C water for a steeping time of one minute and a half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
If you want to experiment around the leaves quantity for your infusion we suggest you to let the leaves enough space to expand their selves in the water because they tend to expand quickly in the water. In that way you’ll enjoy this product at its best.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.
4,5g-100ml / 15-25-35... sec / 7 infusions
2g-150ml / 90... sec / 2 infusions
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