Dong Ding Oolong Competition Grade

Competition oolong from Taiwan

The tea is from the Chin Xin cultivar and comes from the Lugu area. Traditionally processed oolong, where the leaves are rolled into regular balls of a dark metallic gray color. Golden infusion with beautifully balanced fruity and roasted tones with pleasant minerality and a hint of dried dates.
This oolong was shortlisted in the Lugu Farmer Association Competition Tea was awarded with the so-called "five plum blossoms". However, the competition rules do not allow the name of the farmer and the place of production to be indicated. (photo of original packaging added for illustrative purposes only)
Cultivar: Chin Xin Oolong 青心烏龍

How to brew Dong Ding Oolong

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.