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Dong Ding Amber Tea - Comins Tea - 1

Custom Baked Dong Ding Oolong [baked April 2017 from 2016 Winter Picking]

£3.50

Simply put...

A smooth, full bodied tea with a toasty woody flavour.  

This tea is produced from the Jinxuan T-12 cultivar using a 3 step multi-stage oven baking process to a finish specified by Rob & Michelle.   The baking was performed in April 2017 from the 2016 winter’s production

Western method of brewing Dong Ding Oolong Tea

Amount of tea per cup (200 ml): 5g (one tea caddy spoon)

Temperature of water: 90℃ / 195℉ (boil kettle, cool for 20 seconds)

Infusion time: 2 minutes (or as desired). Add 1 minute for each further infusion.

Number of infusions: 3 to 4

How to enjoy: No milk, no sugar

Traditional Gong Fu method of brewing Dong Ding Tea

Amount of tea per pot: Fill 1/3 full of tea

Temperature of water: 90℃ / 195℉ (boil kettle, cool for 20 seconds)

Infusion time: 30 seconds - 1 minute (or as desired). Add 10-15 seconds each further infusion.

Number of infusions: 5

How to enjoy: No milk, no sugar

In more depth...

Provenance:

Produced by Mrs Chen in Nantou County, Taiwan.

Dong Ding Tea Grade: Dong Ding, or Tung Ting, Oolong is one of Taiwan's most famous teas. This tea is from the Jinxuan T-12 cultivar.

Dong Ding Tea Origin: The name means “frozen peak” and refers to Tung Ting mountain, a tea producing area in Nantou, Taiwan whose name has become eponymous with its style of tea manufacturing. Tea was first planted here at the end of the Qing Dynasty (1644-1911). Initially just twelve tea plants were imported from Fujian, China.

The altitude of the tea garden and the surrounding mountains mean that the teas are grown enshrouded in mist and receive minimal sunshine. At night, temperatures can drop below freezing. It is these factors that contribute to the tea's natural sweetness and richness of flavour and aroma.

Dong Ding teas have a longer oxidisation period and are also slowly baked at a high temperatures, with careful attention to how the flavours and aromas are changing throughout the baking process.  The result is caramelised sweetness with a depth and complexity that literally makes your mouth water—it’s a phenomenon the Chinese call “Hui Gan.”

Dong Ding Tea Flavour: The tea makes a bright coppery liquor. The slow roasting of this tea gradually caramelises its natural sugars and sweetens it, providing flavours of caramel, sweet roasted barley, and brown sugar. It has a slight hint of bitterness, but this compliments the overall taste.

 


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