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Product description
This aged Dong Ding Oolong is acarefully preserved batch that hasn't been over-reroasted. It retains the tea’s original character; although the aroma and roasting notes have faded, since they are primarily active components within the tea leaves and stabilise over time. These components have transformed into more stable elements in the aftertaste and body. This results in a smooth, well-rounded profile that develops a subtle earthiness and medicinal undertones.
The liquor is clear and bright, with a gentle, lingering sweetness in the finish. Thanks to the transferred components, this aged tea offers a smoother body and body feel that I personally feel warmth and sweat.
How to Brew
Yixing Clay Pot Purple Clay is highly recommended for aged teas.
Tea: Water Ratio 1:12, 12-15g with 150-180ml water, 100 °C boiling water.
75s; 75s; 90s; 110s; 135s; 180s…
Can be re-steeped for 7+ times
Product description
This aged Dong Ding Oolong is acarefully preserved batch that hasn't been over-reroasted. It retains the tea’s original character; although the aroma and roasting notes have faded, since they are primarily active components within the tea leaves and stabilise over time. These components have transformed into more stable elements in the aftertaste and body. This results in a smooth, well-rounded profile that develops a subtle earthiness and medicinal undertones.
The liquor is clear and bright, with a gentle, lingering sweetness in the finish. Thanks to the transferred components, this aged tea offers a smoother body and body feel that I personally feel warmth and sweat.
How to Brew
Yixing Clay Pot Purple Clay is highly recommended for aged teas.
Tea: Water Ratio 1:12, 12-15g with 150-180ml water, 100 °C boiling water.
75s; 75s; 90s; 110s; 135s; 180s…
Can be re-steeped for 7+ times