Our Organic Dongding (also called Tung-ting) comes from Minjiang, Nantou region, Central Taiwan.
The medium oxidized (around 30%), lightly roasted Dongding makes a fragrant cup with light liquor that has clean aroma and taste. The cultivar used in making this tea is Cui Yu (Kingfisher Jade) which is considered to have a more floral character than its parent, Qingxing.
There are some interesting notes in this tea. It has some floral, some fruitiness and bit of steamed spinach. It has a lovely sweetness, almost the kind found in tart fruits like tamarind. It brings the cup alive on the palate in a most pleasing manner.
This tea can be resteeped 3-4 times.
Pottery by Kumagama Clay Studio.
1.5 tps for a 8oz cup.
Water Temp: near-boiling, 200F
Steeping time: First infusion 1 minute. For every subsequent steep add 10 seconds.
Gong fu style:
Use enough tea to make a single layer on the bottom of your pot/gaiwan. Use 200F water. First steep 30 secs. Add 10 seconds to subsequent steeps.
Minjian, Nantou County, Central Taiwan
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