Hand-plucked Taiwan Traditional Dong Ding (Tung Ting) Style Oolong Tea Loose Leaves (3 flavors=3 levels of roast)
Item: Taiwan Traditional Dong Ding (Tung Ting) Style Oolong Tea
Pack size: 3 x 50g +/- 5% (1.76 oz) in 3 sealable pouches OR 3 x 150g +/- 5% (5.28 oz) in 3 vacuum-sealed pouches
Cultivar: Qingxing Oolong
The hand-plucked leaves of Dong Ding Oolong are 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, these are the finest Dong Ding Oolong from the Nantou tea estate.
The traditional roasting technique with medium fermentation and profer processing creates unforgettable extremely perfect flavors. 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. These teas being crafted to three different levels of roast are perfect for people who prefer the roast taste of oolong tea, drinking three different flavors of Dong Ding Style Oolong Tea is definitely an interesting and exclusive experience and also an enjoyable lifestyle for all tea lovers.
The water to steep these teas 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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