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Commodity: Organic Dong Ding Oolong Tea |
| Synonyms: Tung Ting Oolong, Frozen Summit Oolong | |
| Art.No: DDW07 | |
| Origin: Nantou, Taiwan | |
| Grade: Premium | |
| Supply Capacity: 600KG | |
| Shelf Life: Five Years | |
| Packaging: 25kgs/ carton, aluminum foil bag inside, more packaging options available upon your request |
| Shipping&Payment: |
| 1) For orders above USD3000, pls contact us for details. |
| 2) For tea shops, tea houses or any orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | Organic |
| Tea Varietal: | Qing Xin Tea Cultivar |
| Harvest Time: | Mid May |
| Farming Methods: | Biodynamic Organic Farming |
| Production Methods: | Orthodox (Sunshine Withering-Indoor Withering-Rolling-Dried-Packing) |
| Introduction: | Dong Ding is the name of the mountain located at the center of Taiwan called Nantou. The name of Dong Ding derived from a story: the path to the peak of the mountain used to be very slippery and climbers needed to conserve their strength on their toes to hike this mountain; in Chinese that is called "Dong Jiao Jian" and thus derives the origin of the name Dong Ding. About 150 years ago, the oolong cultivar was brought to Dong Ding Mountain from Wuyi, Fujian, China by a Nantou villager who participated in the imperial examinations held in Fujian(at that time, Taiwan is only a part of Fujian Province). Initially, the name of Dong Ding Oolong meant for the tea produced around Dong Ding Mountain. But when its fame and demand increased, ooong teas produced in other areas as well were also called Dong Ding Oolong as long as they followed the Dong Ding traditional manufacturing process. Dong Ding Oolong is oxidized anywhere from 30%-40% and then heavily baked to yield a darker roast. As a result of this oxidation and baking process, the roasty and ripe fruity aromas start to evolve. Dong ding oolong is great for those looking to transition from coffee to tea. |
| Preparation Methods: | We recommend using purple clay or porcelain tea ware. Rinse tea cup and teapot with hot water. Fill the teapot 2 grams (1-2 teaspoons) tea leaves for every 225ml of water. Steep tea leaves in hot water at 95°c (203°F) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing. >See How to Brew Dong Ding Oolong Tea in the Gongfu Way< |
| Flavor \taste note: | Sweet aroma, smooth and soothing flavor |
| Dried leaves: | Evenly and tightly rolled tea leaves. Jade green to light golden in liqiud color |
| Liquor: | Pale yellow-gold tea liquor |
| Brewed Tealeaves: | Elastic leaves in brown color |
| More Photos: |     |