Roast Dongding Oolong Tea
Origin ：Tea-growing region with gravelly soil
Dongding, Lugu Township, Taiwan
Altitude ：700 to 800m above sea level
Cultivar ：Qingxin (Green-Core) Oolong
Flavor ：Fully ripe fruity flavor, Roasted nut scent, caramel odour
Fermentation ：40%
Roast ：Medium Roast
Dong Ding oolong tea is one of the most representative tea in early stage of Taiwan.
Dong Ding is actually the region name in Nantou.
The tea planted is particularly fragrant and mellow, and there are countless tea lovers at home and abroad!
There’s a legend that, In the early days, the ancestors who lived in the Dong Ding Mountain had no shoes to wear,
so they must "frozen on the toes to the top of the mountain", hence they name it "Frozen (Dong) top (Ding) of Mountain".
This tea produced in Lugu Township of the dong ding mountain and we try to restore the traditional style by processing medium roasted.
The charcoal roasting process has to be controlled by the baking time and temperature depends on different primary processed tea
to ensure the uniformity of the tea flavor and bring out the sweetness of the tea.
The color of the tea soup is clear and clean, the aroma is obviously round and smooth,
and the bitterness and caffeine in the tea are alleviated.
Among them, charcoal tea is more time-consuming and laborious.
Everything must be controlled by the tea master to control different temperatures or different baking times.
In the baking process, it relies entirely on the sense of smell.
The tea master turns the tea according to the change of the aroma to achieve the coking effect of the tea,
and then produces maltose and caramel to achieve different flavors and standards.
Tea-Drinking Tips
First, get a whiff of the aroma of the dry tea. After preparing the tea, get a sniff at the fragrance of the tea and taste it slowly. After which, smell the bottom of the tea cup to enjoy the after-taste scent.
Amount of tea leaves: 1g of tea leaves with 15 cc or ml of boiling water
Temperature: 100 °C
No. of repeated infusion: 6
