Taiwan Tea Tan Xiang Traditional Dong Ding (Tung Ting) Oolong Tea Loose Leaves
jLteaco
Sale price
$48.40
Regular price
$53.24
Tan Xiang Hand-plucked Traditional Dong Ding Oolong Tea Loose leaves
Item: Tan Xiang Taiwan Traditional Dong Ding Oolong Tea
Pack size: 2 x 150g +/- 5% (2 x 5.3 oz) loose leaves in 2 vacuum-sealed foil bags
Cultivar: Qingxing Oolong
Features:
Tan Xiang, the hand-plucked leaves of traditional Dong Ding Oolong is grown in the Nantou region of Taiwan at an elevation of 800 meters. The leaves absorb moisture from the surrounding fog and clouds every morning and afternoon which is ideal for Oolong plants. Due to the unique geographic location and stringent selection of leaves, this is the finest Dong Ding Oolong from the Nantou tea estate.
The traditional deep-roasting technique with medium fermentation and proper processing creates an unforgettable extremely perfect flavor. Firstly tasted mellow with a mild fragrance and then a sweet aftertaste quickly rising from the throat making it famous for decades all over the world. This tea is perfect for people who prefer the strong smokey taste of oolong tea, drinking Tan Xiang Traditional Dong Ding Oolong Tea is definitely an exclusive choice and also an enjoyable lifestyle for all tea lovers.
Brewing tips:
The water to steep this tea is about 90-95 degrees Celsius depending on an individual's preference. Use the ratio of 1g to 50cc (or 1g to 25cc), the first infusion time of about 6 (or 3) minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the number of leaves used, the shorter the steeping time should be. The tea leaves should be uncurled for full flavor.
For ultimate enjoyment, a traditional Chinese Yixing teapot is recommended for loose oolong tea. The teapot should be half-filled with leaves and initially steeped for 15 seconds (depending on an individual's preference) with the steeping time increased by an additional 5 seconds for each successive steeping. The leaves may be steeped multiple times.
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Smelling warm, a bit woody and roasty with a lovely charcoal aroma, I tried this tea in a gaiwan, using 2g of tea. I rinsed the leaves and then covered them with 30ml of 80-degree Celsius water to start, increasing the amount of water as needed so the leaves would have ample room to open. The first infusion was 15 seconds, and gave a light, clear golden amber liquor. The flavour on this first infusion was already copious.
It begins warm and nutty, a less pronounced and more nuanced charcoal note, but becomes somehow cooling and for me at this tasting a bit sweat inducing, starting at the back of my neck. It tastes a more like a green oolong but still reminds me of a Wuyi Yancha. This is a very rich and complex tea and a delightful flavour experience. There’s a lovely consistency in the infusions with this tea. I added 10 seconds to each infusion and found that worked very well. By the 7th infusion I felt the mineral flavours were taking dominance and the rest of it was fading, so I made my 8th infusion the final one.
I also really enjoyed this tea using a teapot method and making a large mug of it with 4g of tea per 16oz of hot water, again at approximately 80 degrees Celsius. For those who enjoy both dark roasted and greener oolong, this tea is a delicious way to have the best of both worlds in one cup.
Smelling warm, a bit woody and roasty with a lovely charcoal aroma, I tried this tea in a gaiwan, using 2g of tea. I rinsed the leaves and then covered them with 30ml of 80-degree Celsius water to start, increasing the amount of water as needed so the leaves would have ample room to open. The first infusion was 15 seconds, and gave a light, clear golden amber liquor. The flavour on this first infusion was already copious.
It begins warm and nutty, a less pronounced and more nuanced charcoal note, but becomes somehow cooling and for me at this tasting a bit sweat inducing, starting at the back of my neck. It tastes a more like a green oolong but still reminds me of a Wuyi Yancha. This is a very rich and complex tea and a delightful flavour experience. There’s a lovely consistency in the infusions with this tea. I added 10 seconds to each infusion and found that worked very well. By the 7th infusion I felt the mineral flavours were taking dominance and the rest of it was fading, so I made my 8th infusion the final one.
I also really enjoyed this tea using a teapot method and making a large mug of it with 4g of tea per 16oz of hot water, again at approximately 80 degrees Celsius. For those who enjoy both dark roasted and greener oolong, this tea is a delicious way to have the best of both worlds in one cup.