Taiwan Tea Qing Tian Xiang Taiwanese Medium Dong Ding Oolong Tea
jLteaco
Sale price
$35.20
Regular price
$38.72
Item: Qing Tian Xiang Taiwanese Medium Dong Ding Oolong (Wu Long) Tea
Pack size: Per 150g +/- 5% (5.3 oz) loose leaves in a vacuum-sealed foil bag
Cultivar: Qingxing Oolong
Features:
Qing Tian Xiang (means slightly fruity flavor), 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, this is the finest Dong Ding Oolong from the Nantou tea estate. The traditional roasting technique applied by tea artisans with proper fermentation and medium roasting procedure creates an unforgettable extremely perfect flavor. The tea flavor changes over infusions which can only be experienced by individuals. 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 don't prefer the lighter taste (green oolong) or the stronger taste of heavily roasted oolong tea, drinking Medium Style Dong Ding Oolong Tea is definitely an exclusive choice and also an enjoyable lifestyle for all tea lovers.
Tea Reviews
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 30 seconds (depending on an individual's preference) with the steeping time increased by an additional 10 seconds for each successive steeping. The leaves may be steeped multiple times.
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A bit more roasty and woody than other green oolongs in my recent memory, a delicious middle ground between heavily roasted and light roasted. It’s full of flavour, but far from overwhelming. It’s a very pleasant and satisfying cup.
I used 2g of leaf in a gaiwan with 45ml of water to begin, increasing the amount of water in 15ml increments as the leaves opened up. I gave the leaves a quick rinse with hot water, then steeped them for 20 seconds in hot, but not boiling, water. The flavour at the beginning was mellow and sweet, heavily creamy and smooth. I love the floral and honey, nutty sweetness. The nutty note is quite reminiscent of almonds.
I could be way off on this one, but that roasted note reminded me of a subtle clean charcoal roast. The next infusion was 30 seconds, light and mellow still but flavourful and creamy. Continuing on I added 10 seconds with each following infusion. My favourite infusions with this method were the 4th through the 6th. To me, those infusions were perfection, the balance of flavour and the beginning hints of astringency were right in my sweet spot.
By the 8th infusion the flavour was fading and decided to make the 9th infusion be the final one. This one I let sit for several minutes to coax out every last bit of flavour. I wasn’t disappointed – the final cup was still flavourful and carried some honey sweetness, and was a delightful way to end this tasting.
A bit more roasty and woody than other green oolongs in my recent memory, a delicious middle ground between heavily roasted and light roasted. It’s full of flavour, but far from overwhelming. It’s a very pleasant and satisfying cup.
I used 2g of leaf in a gaiwan with 45ml of water to begin, increasing the amount of water in 15ml increments as the leaves opened up. I gave the leaves a quick rinse with hot water, then steeped them for 20 seconds in hot, but not boiling, water. The flavour at the beginning was mellow and sweet, heavily creamy and smooth. I love the floral and honey, nutty sweetness. The nutty note is quite reminiscent of almonds.
I could be way off on this one, but that roasted note reminded me of a subtle clean charcoal roast. The next infusion was 30 seconds, light and mellow still but flavourful and creamy. Continuing on I added 10 seconds with each following infusion. My favourite infusions with this method were the 4th through the 6th. To me, those infusions were perfection, the balance of flavour and the beginning hints of astringency were right in my sweet spot.
By the 8th infusion the flavour was fading and decided to make the 9th infusion be the final one. This one I let sit for several minutes to coax out every last bit of flavour. I wasn’t disappointed – the final cup was still flavourful and carried some honey sweetness, and was a delightful way to end this tasting.