“Second tasting…thanks to Fong Mong Tea! I have a new iPad…woo hoo! Bound to happen that I’d come home to Apple. My first computer was a Mac. I lived in Cupertino (Home of Apple) and worked off and...” Read full tasting note
“Fong Mong asked me if I liked dark oolongs before they sent this. I told them sure (I didn’t really know). Right now I am hoping it was not a mistake. I do love Yamamotoyama and Foo Joy Wuyi...” Read full tasting note
“Steeped 6 grams of leaf (full sample packet) in 2 cups (500ml) of water at 195 degree for 6 minutes. I want to note that to me, the minty sensation others are getting does not come across to me as...” Read full tasting note
“I’m finally starting to feel human! YAY! As for this tea…I’m really liking it! I don’t think it’s one of the more intense charcoal-oolongs I have tried but I still appreciate the process...” Read full tasting note
Tan Xiang Oolong, the hand-plucked leaves of Dong Ding Oolong are grown in the Dong Ding region of Taiwan at the elevation of 740 meters. At this elevation, the leaves absorb moisture from the surrounding fog and clouds every morning and afternoon which is ideal for Oolong plants. Due to the unique geographic location and stringent selection of leaves, this is the finest Dong Ding Oolong from the Dong Ding estate.
Dong Ding is well known of producing fine tea-Dong Ding Oolong Tea. Hand rolled and moderately baked by charcoal, the tea has been charcoal-fired in small batches to produce the deep green color and rich flavor that makes this tea special. The aroma of the dry leaf is deliciously sweet while the mellow honey infusion is soft, smooth and fruity. It tastes a little bit sweeter and smoother than traditional Dong Ding, and the taste stays longer afterwards. It is definitely exclusive for people who prefer oolong tea with more charcoal-roasting. Drinking Dong Ding Oolong Tea is definitely an enjoyable lifestyle and also the exclusive choice for all tea lovers.
Brewing tips:
The water used to steep this tea should be about 85-90 degree Celsius. Use about 3 grams of tea leaves for about every 150c.c. of water. A steeping time of about 6 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.
For the ultimate enjoyment, a traditional Chinese ceramic (pottery) teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.
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