Taiwan’s most popular tea must be the Dong Ding. Every teahouse in Taipei has it in selection, and you are most likely to be served a cup in any home in Taiwan.
It’s lightly roasted, and sweet. A soothing cup of tea. The tea is competition grade, which means that the leaves were sorted, old leaves and stems were removed, only the nicest leaves made it. With this cleaning the quantity drops to around 2/3rd.
Was picked at Ali Shan at the hight of 1200 meter, Jin Xuan varietal. The high elevation really gives the tea a nice full bodied twist. Picked in Autumn 2019, 15% oxidised, roasted in November. The final result is an elegant nutty, biscuity but also very fruity oolong.
Our lovely colleague Agnes really liked the tea already at the first tasting, voted for the tea to be in our selection. So we included Her when naming this tea.
Quantity: 5-6 gram per 150ml gaiwan.
Water temperature: 90ºC. From fresh spring water or filtered water.
Brewing time: 20-25…seconds