Dong Ding is the name of the mountain in Taiwan. It is one of the representative Taiwanese tea. The tea trees are cultivated from the Oolong Tea Bush in north of Fujian, because the climate and soil are totally different to Fujian, so the tea bring us very different taste.
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|3||20%||Up to $15.00|
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|Making processes||withering in sun, withering in room, repeat oxidising with shaking many times ,pan-dry fried; twist in cloth bag, release the leaves, pan-fried; re-do it many times till dry|
|Health Benefits||on help digestion and reducing cholesterol, it does better than the others|
|remarks||four seasons tea, better have it before 4 pm|
Color: dark green
Shape: round pellet as yellow bean
Size: 8-12mm diameter
Smell: heavy scented floral
Taste: mature or pickle fruit
Teaware: Clay teapot , Porcelain Gaiwan
MY Teahouse suggest using 85-90 degree ºC rinse the leaves for 2 seconds to wake the leaves up first. Then brewing for about 45sec-1minute for the 1st infusion, 30-45sec for the 2nd and 3rd infusions, and 45sec-1minute for the 4th and 5th infusions. ( Clay teapot need less time then Porcelain Gaiwan)
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