Tan Xiang Dong Ding Wulong Cha (Dong Ding Roasted Oolong Tea)
Chen Kuan-Lin (Andy)
The Spring 2020 roasted Dong Ding again delivers the classic, rich nose expected from tea of this region. The leaves are tightly compacted. The color is a rich dark tawny hue and the nose is redolent with the aromas of toast and charcoal. This tea fills the mouth, coats the palate and finishes long in the throat. Andy’s Roasted Dong Ding can be steeped and re-steeped many times.
Grower: Chen Kuan Lin
Tea Master: Chen Feng Yen
Cultivar: Qing Xin Wulong
Region: Dong Ding Mountain, Lugu, Nantou County
Harvest: April 12, 2020
Highly Roasted (60%)
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 212°F (100° 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