2010, Dong Ding, Oolong Tea. ORGANIC

Nantou.
Harvested: 2010 mid-April
Varietal: Qingxin
Elevation: 1500 meters

Old School Dong Ding processing using 1500 meters high-grown spring leaves from an A-Li Shan garden. This tea renders a lovely range of aromas and flavors including tropical fruits and flowers over the course of multiple infusions when prepared gong fu style. This batch is a great example of old school "half-fermented oolong" with medium fermentation and slow, gong fu roasting techniques not widely available in other parts of Taiwan or Mainland China. Roasted lightly two times and then roasted two times with stronger intensity using traditional bamboo braziers, this small batch was processed with care by one of our friends in order to practice for the 2010 Taiwan Lugu Dong Ding Tea Competition. This is a great artisan tea specifically intended for gong fu cha without the tea the competition price. The tea master wanted to use high mountain tea and process it according to old school Dong Ding medium oxidation and moderate roasting conditions. He says it has a character that differs from other Dong Ding Cha and we agree. This is a good example of high mountain tea that is not so lightly oxidized or lightly roasted. It is quite interesting and unique for those who appreciate old style oolong.  ORGANIC

Fill 25% of a porcelain guywan with tea. Use 185˚F water. Infusion time: 1st infusion for 2 minutes, 2nd infusion for 1 minute, subsequent brews depend on desired strength. / Ingredients: Oolong tea. / Origin: Nantou , Taiwan.