Description

Brewing Guide:

Tea to water ratio: 1g tea:80 or 100ml water; use filtered water and ceramic teaware to enhance the flavour.

Water temperature: 95-100°C

Brewing time: 3 minutes. 1-3 re-steeping

Story of Dong- Ding Oolong Tea

A translation of Dong Ding is “Frozen Summit” or “Icy Peak”, and is the name of the mountain in Taiwan where the tea is cultivated. The mountain is located in the Lugu region of Nantou County in central Taiwan, an area long used for growing tea. Dong Ding is typically composed of 3-4 leaves, sometimes including a bud, mostly picked by hand. Afterwards, the tea undergoes a withering process, either outside, indoors, or a combination of both. The leaves are then tossed and bruised on large bamboo baskets, which begins the oxidation process. Final rolling is undertaken, either by hand or by machine. A final firing sets the oxidation typically somewhere between 15%-30% oxidation, sometimes over charcoal, giving the tea a toasty, woody and fruity notes. (Wikipedia).

Dong- Ding is one of the most popular types of Oolong Tea.

Oolong tea is a traditional semi-oxidised Chinese tea category, produced through a process including withering the plant under strong oxidation(Wikipedia) Among all the origins, Taiwanese Oolong Tea is famous for the premium quality of teas. As the weather in Taiwan is very variable with the high, steep mountains which have different temperatures, altitude and soil, these factors result in differences in tea leaves appearance, aroma, and flavour. The most popular tea types from Taiwan are, Dong-ding, Oriental Beauty(also known as Dongfang Merien tea), High Mountain and Assam tea. Some teas are cultivated at ever higher elevations, therefore, it has a unique sweet taste. However, due to the high demand of the Oolong Tea, most Taiwanese tea is consumed domestically in Asia.