This traditional style Dong Ding is the quintessential medium roast Taiwan Oolong tea. Mid-oxidized Qing Xin Oolong variety tea leaves have been roasted slowly and carefully. Baking is the specific process for traditional type of Dong Ding Oolong. Once the process of oolong tea is completed, it's sent to baking process. Baking process is carried out either conventional heater or charcoal fire. Baking means it is heated with indirect heat. It is different from "roasting".
This is a medium baked tea has undergone 1-2 intervals of being baked for several hours at low temperature. This transforms the character of the tea from fresh green to a mellowed, more full-bodied brew. Thanks to the baking process, tea creates very thick and nutty aroma. Aroma is spicy and exciting, with a fragment of woodsy toastiness. It is well balanced, toasty, smooth and bittersweet. The infusion feels thick in the mouth, and the flavors of umami-rich greens, flowers, toasted nuts and just a hint of sweet spice mingle with a toasty caramelized-sweetness into the sweet and exceptionally long-lasting finish. The flavors are deep in the mouth, surprisingly full-bodied and creamy, with most notes tending toward fruitiness. A hint of flowers or peachy sweetness is detectable through the toasted nose. Finally, the palate is complex with a spectrum of flavors, without being overwhelming or bitter.
Brewing Guide: We highly recommend brewing Taiwan Oolong gongfu style to appreciate its many layers of flavor. High mountain oolong may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 1 tsp. per cup (8 oz.) of water heated to 95°C. Steep this tea at around 95°c for up to six minutes. Lower temperatures will accentuate plum sweetness, while higher temperatures tend to bring out the flavor of baking spices.