Candied fruits, floral aromas
and mineral notes
Nantou County, Taiwan
Salty dishes, vegetables and
Picked by hand
Tung Ting, Taiwan
We sourced this fine amber oolong from Lugu Township (aka 'Deer Valley') in the western foothills of Dong Ding mountain. The leaves were plucked in the early spring from a garden at around 700 metres above sea level. Local tea master A-Wei gently withers and partially oxidises the leaves before they are rolled and dried. We particularly love this tea's warm floral aromas, panettone-like fruitiness and rounded feel, plus its mineral-like finish that gives us an uplifted yet calm feeling.
Tea bushes were first planted around Nantou County's Dong Ding mountain in the mid 19th century. With its misty slopes resembling the landscapes of Fujian province, a tea cultivar known as Qing Xin ('Chin Shin') was brought over from Anxi county. Many factors influence the quality of Taiwanese oolongs: the unique terroir and age-old production techniques are key, but we'd argue it's the Qing Xin cultivar that really plays the starring role. While it may be a slow-growing and temperamental plant, the soft stemmed (Qing Xin translates as 'Green Heart') bush produces uniquely delicate leaves that seem to capture the very essence of spring.
LEAF APPEARANCE:'Dragonfly head' clusters with visible tips
AROMA:Candied fruit, scented germanium, minerals
TASTE:Dried apricots, fruited panettone, spa water
THE ART OF PREPARATION
TUNG TING GREEN TEA
This is our recommended brewing guide, but by all means adjust to your own taste.
- Warm your teapot and cups with boiling water.
- Discard the water and add two level teaspoons of tea to your pot.
- Add 200ml / 7oz water (i.e. one teacup or small mug) at 95°C / 203°F. If you don't have a thermometer, let the boiled kettle sit for two minutes.
- Place the lid on the pot and steep for three minutes. Stir, then strain the tea into your cup.
- To re-steep the leaves, repeat steps 3–5 (up to three times).