dong ding
Tea: Dong Ding
Merchant: Teahouse Kuan Yin
Origin: Taiwan
Leaf Characteristics; Rolled
Varietal/Type: Chin Xing varietal,Formosa Oolong
Flavor Profile: Lightly vegetal with a sweet, floral aroma, buttery mouth feel
with notes of squash and lilac
Plucking Season: Fall 2009
Steeping Suggestions: 2 tsp. steeped for 20-45 seconds in gaiwan or yixing/porcelain teapot @180º-200ºF
# Infusions: 4-7 Notes:This tea was grown on Dong Ding Mountain in the Lu Gu township in Nantou County (the only landlocked county in Taiwan) and picked in early winter 2009. Lu Gu is the township in Taiwan that produces the most tea, and is at about 750 meters elevation, with a cold and misty climate that is ideal for growing high quality teas. This tea, like most Dong Ding oolongs is made from the Chin Xing oolong leaf varietal. The leaf is tightly rolled and bright green from low levels of oxidation (about 30%). They slowly unfurl after multiple steepings into 2 or 3 leaves and a bud, nearly uniformly. The flavor is lightly vegetal and citric with a sweet, floral aroma. Notes of summer squash and lilac underline this buttery Dong Ding. It is full-flavored and complex with light astringency that balances with the floral sweetness at the tip of the tongue.
Merchant: Teahouse Kuan Yin
Origin: Taiwan
Leaf Characteristics; Rolled
Varietal/Type: Chin Xing varietal,Formosa Oolong
Flavor Profile: Lightly vegetal with a sweet, floral aroma, buttery mouth feel
with notes of squash and lilac
Plucking Season: Fall 2009
Steeping Suggestions: 2 tsp. steeped for 20-45 seconds in gaiwan or yixing/porcelain teapot @180º-200ºF
# Infusions: 4-7 Notes:This tea was grown on Dong Ding Mountain in the Lu Gu township in Nantou County (the only landlocked county in Taiwan) and picked in early winter 2009. Lu Gu is the township in Taiwan that produces the most tea, and is at about 750 meters elevation, with a cold and misty climate that is ideal for growing high quality teas. This tea, like most Dong Ding oolongs is made from the Chin Xing oolong leaf varietal. The leaf is tightly rolled and bright green from low levels of oxidation (about 30%). They slowly unfurl after multiple steepings into 2 or 3 leaves and a bud, nearly uniformly. The flavor is lightly vegetal and citric with a sweet, floral aroma. Notes of summer squash and lilac underline this buttery Dong Ding. It is full-flavored and complex with light astringency that balances with the floral sweetness at the tip of the tongue.
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