The leaves of this lightly roasted green oolong, which are traditionally rolled into little balls, produce rich flavours of sweet fruit, toast, flowers and nuts.
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The leaves of this magnificent Dong Ding (or Tung Ting) oolong are traditionally rolled into little balls. They have a refreshing, nutty flavour, reminiscent of fresh toast with jam. The tea is named after the mountain on which these tea plants are grown and processed in the traditional manner. The medium oxidation and light roasting of the tea leaf make for dark green leaves with a reddish rim in the teapot. A complex, floral and sweet-fruity tea with shades of mint, nuts and pepper.
The origin
This light to medium-roasted oolong tea is usually made from the leaves of the Chin-shin variety, but sometimes also of the Four Seasons and Ginshueng variety. The plantations where this oolong comes from are situated at 400 to 600 meter altitude in the central province of Nantou. They are surrounded by a rich vegetation, with many trees. Mechanical harvesting takes place throughout the year. The Tea Masters follow a traditional type of processing that provides this tea with its fresh, green aromas and its soft, nutty aftertaste. After a period of outside and inside withering, the tea leaves are rolled for hours into little balls by a machine. Subsequently the little balls are repeatedly being heated briefly, at a low temperature. Finally the tea is being dried and roasted.
Green balls with a yellow glow, the wet leaf has a red oxidized edge and its infusion is golden yellow in color
Fresh toast, sweet ripe peach and most of all lots of flowers
Caramel sweet, mint, anise, hazelnut, fresh flowers and fresh toast with jam with a full, creamy mouth feel
Prepare your tea with soft water for your perfect cup of tea.
Store this tea in an airtight container in a cool, dark and dry place. The taste may change slightly after a year.
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180 ml 2 gr |
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500 ml6 gr |
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90-95ºC |
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2-3 min |
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80-130 ml3 gr |
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95ºC |
|
50 sec |
| 3 reinfusions |
The origin
