Dong Ding is the name of the mountain in Taiwan. It is one of the representatives of Taiwanese tea. The tea trees there are cultivated from the Oolong Tea Bush in north of Fujian, and because the climate and soil are different to those in Fujian, the tea brings us a very dffierent taste.
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|Making Process||Withered in sun, withered in room, repeat oxidizing with shaking many times ,pan-dry fried; twisted in cloth bag, release the leaves, pan-fried; re-do it many times till dry.|
|Health Benefits||This tea helps digestion and reduces cholesterol better than other teas.|
|Remarks||A tea for all seasons, it is recommended to have it before 4 pm.|
Colour: It is dark green.
Shape: It is shaped like a round pellet, similar to yellow bean.
Size: 8-12mm diameter.
Smell: It has a heavy floral scent.
Taste: Resembles a mature or pickle fruit.
Teaware: Clay teapot , Porcelain Gaiwan
MY Teahouse suggest using 85-90ºC rinse the leaves for 2 seconds to wake the leaves up first. Then brewing for about 45 sec-1 minute for the 1st infusion, 30-45 sec for the 2nd and 3rd infusions, and 45 sec-1 minute for the 4th and 5th infusions. ( Clay teapot need less time then Porcelain Gaiwan)
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