Tan Xiang Dong Ding Wulong Cha (Dong Ding Roasted Oolong Tea)
Chen Fang Yan
The Spring 2017 roasted Dong Ding is slightly darker in color than the winter tea and it fully displays the classic, rich nose expected from tea of this region. The color is a rich amber hue and the nose is redolent with the aromas of toast and charcoal. This tea coats the mouth and finishes long in the throat. This tea can be steeped and re-steeped many times.
Grower: Chen Fang Yan
Cultivar: Qing Xin a.k.a. Oolong
Region: Dong Ding Mountain
Harvest: April 20, 2017
Highly Roasted (40%)
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 195°F. Steep for 40 seconds. Reduce time to 30 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 195°F (90° C) water over the leaves and steep for 2 minutes. 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