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Dung Ding Oolong Loose Leaf Tea from Taiwan has very smooth, light floral notes and orchid-like harmony with a haunting finish.
This Formosa Oolong is named after Mount Dung Ding, whose fertile slopes produce some of the world’s finest teas. Production began here in the 1850s. Tea planters from Fujian’s Chinese province emigrated to the small island and recognized the potential for growing Camellia sinensis.
Oolong means “Black Dragon.” The very complex character of Oolong tea is similar to the spirit of this mythical creature. Formosa Oolongs are semi-fermented teas and undergo a 60% shorter fermentation period than other Oolongs. The result is a very complex character and taste.
Entirely handmade, the leaf is stunning. Oolongs are smoother than black tea, less grassy than green teas, and have an orchid-like balance and harmony.
Many centuries ago, a Chinese philosopher noted that the leaves of Oolong teas should
-crease like the leather boot of a Tatar horseman,
-curl like the dewlap of a mighty bullock’ and
-unfold like a mist rising out of a ravine.
Dung Ding Oolong certainly fits this description well, and as a result, this is a tea that is hard to resist.
20 to 25 cups of tea can be made from 2 oz of loose leaf tea.
Brewing Instructions for Dung Ding Oolong Tea
Steep this tea multiple times. Loose-leaf teas have far more flavor than traditional tea bags due to the superior quality and freshness. Tea strength is a personal decision—experiment to determine your preferences.
Use boiling water and allow your tea to steep as little as 3 minutes or as much as 6 minutes. For each of the following steeps, use boiling water and double the steep time. Dung Ding Oolong Tea can be steeped at least 3 times and, depending on the steep times, as many as 6 times. Similarly, consider blending the first steep with the following steeps to balance the tea.
Dung Ding Oolong is best drunk without milk and sugar. Be sure to try this Oolong iced; you will find it very refreshing and thirst-quenching.
Store in a dry place.