烤冻顶 (Kǎo Dòng dǐng) Roasted Frozen Summit

Oolongs from Dong Ding Mountain have made quite a name for themselves. Grown in high-altitude, shorter daylight and greater temperature variations concentrate the aromatic oils in the slow budding leaves. Traditionally produced Dong Ding teas are oxidized between 20 and 30%, rolled intensively for several hours, dried and then roasted for ten to fifteen hours (depending on the producer). The finished dry leaves are beads of a beautiful bronze-green to dark brown hues, with aromas of flowers, honey and pastries released when infused. 

This sample comes from tea maker Mr. Nen Yu. The dried leaves have toasted multi-grain and pine put aromas. The infused leaves open quickly to a light mineral (charcoal) blended smoothly with notes of pineapple and golden honey.  The liquor is bright amber and lingers with a nice balance between its wooded and vegetal aspects.

• Cultivar: Qing Xing
• Altitude: 800m
• Tea Maker: Mr Chang
• Region: Nantou, Taiwan

ingredients: oolong tea