Product Overview
In 1999 this tea was picked, withered, rolled and roasted. It was a very high quality tea even when it was picked. Tea leaf is checked at regular intervals and dried twice a year in order to protect the tea leaf from mold infection and quality deterioration. The drying method is one of the important factors that influence its quality.
vintage oolong is waken up by using a made from bamboo called Hong Long, tea is gently baked by the charcoal fire. The selection of the charcoal is a very important factor as the fire made from good quality charcoal does not generate unpleasant flavor.
The liquor of this tea is a deep orange in color. It has woody, soft and full bodied, a soothing and heady aroma. This is a fruity flavor tea with a honey caramel thickness that is very distinguished. The freshing flavors lingers on your palate and the aroma will linger on your breath. In the back of your throat and cheeks there is a cooling sensation that refreshes.
Brewing Guide: We highly recommend brewing Dong Ding Oolong gongfu style to appreciate its many layers of flavor. Dong Ding oolong may be prepared in a regular teapot, an Yixing clay pot, or in individual cups. Use about 1 tsp. (5 grams) per cup (8 oz.) of water heated to 100°C. The leaves may be resteeped 5-8 times.