“Warning: the next few notes are primarily oolong based. This was the next sample, and the notes were keen. Orchid and lily were prominent, although this tea was light in the first steeps gong fu...” Read full tasting note
Farmers emigrating from Fujian province brought the first tea plants to Taiwan 150 years ago. The mountain climate proved to be especially ideal for tea cultivation, and this popular oolong is named after the mountain on which it’s grown, Dong Ding (frozen summit).
Oxidized between 15% and 30% with a very smooth body and floral notes, Dong Ding oolong could be said to be comparable to Tieguanyin. Best enjoyed using traditional gongfu cha brewing techniques. What we’re doing:1 heaping teaspoon (about 3 grams) of Dong Ding per 6-8 oz serving
Heat fresh water to 180º-190ºF
Steep 1-4 minutes
Multiple infusions
What we’re tasting:
Floral – Orchid, lily
Sweet – Clover honey
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