Taiwan Tea Gu Xiang Taiwan Dong Ding (Tung Ting) Oolong Tea Loose Leaves
jLteaco
販売価格
$44.00
通常価格
$48.40
Gu Xiang Hand-plucked Dong Ding Oolong Tea Loose leaves
Item: Gu Xiang Taiwan 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:
Gu Xiang, another version of roasted Dong Ding, hand-plucked leaves of the Qing Xing cultivar, 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 roasting technique with Dong Ding processing creates an unforgettable extremely roasted grain flavor from the very first sniff to the dry leaves. 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 roasted taste with nutty notes of oolong tea, drinking Gu Xiang 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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To try this tea, I first rinsed the leaves with hot water. Then I used water at approximately 85C, with 45ml of water per 2g of leaf to begin this tasting. As the leaves opened up, I added a little more water in 15ml increments.
In the gaiwan I started with a 20 second infusion time, and added 5 seconds to the infusion time with each successive steep. The aroma was sweet and nutty. At first sip, my impression was of almonds and sticky rice. The vegetal green notes are very present, with mild, complimentary roasting notes and the nutty sweetness. It reminds me of springtime, but also of autumn, and strikes me as a tea that would be lovely to enjoy any time of year.
The flavours shifted subtly as I continued re-infusing. A sweet almondy aftertaste lingered in the back of my throat. Sometimes a little more ‘green’ would peek out, sometimes more almonds and honey, sometimes I tasted more minerals. I continued on for a good 10 infusions, truly enjoying each one. The final steep, I allowed to sit for a few solid minutes. This final burst of flavour also has a foggy undertone and has left me with a fond memory.
In the teapot, I used 4g of leaf for 12oz of water and a longer 6-minute steep time. This is one of those occasions where I can’t really tell which way I prefer the tea, both are perfectly delicious in their own right. Both are fantastic unsweetened. A little added honey would complement the nutty notes very well. Excellent tea. I’d definitely recommend giving it a try.
To try this tea, I first rinsed the leaves with hot water. Then I used water at approximately 85C, with 45ml of water per 2g of leaf to begin this tasting. As the leaves opened up, I added a little more water in 15ml increments.
In the gaiwan I started with a 20 second infusion time, and added 5 seconds to the infusion time with each successive steep. The aroma was sweet and nutty. At first sip, my impression was of almonds and sticky rice. The vegetal green notes are very present, with mild, complimentary roasting notes and the nutty sweetness. It reminds me of springtime, but also of autumn, and strikes me as a tea that would be lovely to enjoy any time of year.
The flavours shifted subtly as I continued re-infusing. A sweet almondy aftertaste lingered in the back of my throat. Sometimes a little more ‘green’ would peek out, sometimes more almonds and honey, sometimes I tasted more minerals. I continued on for a good 10 infusions, truly enjoying each one. The final steep, I allowed to sit for a few solid minutes. This final burst of flavour also has a foggy undertone and has left me with a fond memory.
In the teapot, I used 4g of leaf for 12oz of water and a longer 6-minute steep time. This is one of those occasions where I can’t really tell which way I prefer the tea, both are perfectly delicious in their own right. Both are fantastic unsweetened. A little added honey would complement the nutty notes very well. Excellent tea. I’d definitely recommend giving it a try.