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Dong Ding (Laoshi) Winter 2018


Dong Ding Wulong Cha (Dong Ding Oolong Tea)

Chen Huan Tang

This tea is made by my Laoshi, the man who first taught me about Taiwanese tea. It is a rich tea with a persistent finish that will please any who enjoy a roasted tea. Highly recommended.


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Dong Ding Wulong Cha (Dong Ding Oolong Tea)

Chen Huan Tang (Laoshi)

This is a very special Dong Ding produced by Chen Huan Tang, my teacher in Taiwan. The dry leaf is loosely rolled and a deep brown color. The wet leaf is deep, dark green color with clear signs of oxidation around the perimeter of each leaf in a set. The brew is a rich, limpid amber hue.The charcoal aroma is clear as soon as the water is introduced to the leaf and persists throughout the brewing of this tea. In the mouth the tea is cleanly structured with appropriate acidity in the lower palate. The length of the tea is pronounced and the finish persists for a very long time. This is high quality tea that will yield multiple infusions at each session. Highly recommended for those who enjoy a well roasted tea.

Grower: Chen Huan Tang
Cultivar: Qing Xin Wulong
Region: Lugu, Nantou County
Altitude: 700m
Harvest: November 2018
Oxidation: 33%
Medium charcoal roasted

Brewing Suggestions:

To prepare this tea in the traditional gongfu style use a gaiwan or Yixing pot and 6 grams of tea per 100ml of water at 212°F (100° C). Steep for 25 seconds. Reduce time to 20 seconds for the second steep and then increase with each subsequent steep,

For an 8 oz cup, use between 3-5 grams of tea, about a heaping teaspoon. Pour water at 212°F (100° C) over the leaves and steep for approximately 90 seconds. Always remember to adjust steeping time depending on water temperature, amount of tea you have and personal flavor preference. Increase time and temperature slightly with each infusion.

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