This medium-oxidized Dong Ding oolong tea comes from Mr. Lin's tea farm on Dong Ding Mountain in Taiwan. The aroma of this spring tea is lightly floral, with a hint of fruitiness. It has a robust, full-bodied flavor and a long lasting finish. Careful processing of this tea is evident in all its aspects: the deep green handpicked leaves, rich aroma, and golden liquor.
The origin of Dong Ding tea dates back to 1841 when Lin Feng Chi returned from China with a gift of 12 Qing Xing (Green Hearted) tea plants from the famous Wu Yi Mountain tea growing area in Fujian Province. He planted them on Dong Ding Mountain in Lugu Township, an area ideal for growing quality tea due to its cool, cloud and mist environment. The Lin tea farm has expanded since that time and is now managed by the 4th generation Lin family, who has inherited the traditional tea making techniques.
Harvest: May 2014
Oxidation Level: 25%
Roasting Level: Not roasted
We highly recommend brewing Dong Ding Oolong in the gongfu style, using a small teapot or gaiwan, to appreciate the wonderful aromatics and the unique flavors that unfurl over many steepings. Add tea leaves to fill the teapot about one-third full and rinse the leaves briefly with hot water. Pour the rinse water out and then refill the pot with hot water and let the tea steep approximately 45 seconds to 1 minute. Increase the steeping time by 10-15 seconds for each subsequent brew. Most oolong teas can be re-steeped at least 6 times in this manner.