A traditional and comforting roasted oolong. *Organic
Origin - Taiwan
The most famous of the half-ball style Taiwan oolongs, this Dong Ding oolong has been crafted by Katie Yen following traditional methods. The tea leaves are grown in an organic tea garden in the Yuchi Township in Nantou County (central Taiwan) at an elevation of 650m/2100ft. It is crafted from the Cui Yu cultivar (Green Jade) known for its gentle floral aromas, oxidized to about 25%, and then finished with a medium roast over a charcoal fire that distinguishes it from lighter teas (Dong Ding Oolong).
Profile - This Dong Ding oolong’s dry leaf is rolled in a tight half-ball with a brown-green color. The light amber liquor is sweet with smooth, freshly-cooked rice aromas and toasted nut creaminess. Notes of flowers and raspberry jam then develop in the back of the mouth for a beautiful finish.
*This tea originates from organic cultivation.
roasted dong ding oolong
Ingredients:
oolong tea
Brewing Guide:
1 tsp/cup | 3 minutes | 99c/210
This tea is best steeped Gongfu style (in a gaiwan or small teapot):
Tea: 5g of tea/100ml water
Infusions: 1)40s - 2)30s - 3)30s and then keep adding 10s for each further infusion or more to suit your taste.
