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<\/p>\nTraditionally made Dong Ding Oolong Tea is a skillfully and sufficiently oxidized tea that is left unroasted. The added element of roasting is a later version of Dong Ding Oolong that evolved as it became a popular tea on the domestic market.
\nSo the pre-commercial version is a simple, yet substantial character of tea with flavor profile that is not particularly striking, but it is very pleasant. And its humble qualities have a tendency to grow on you like a staple food, rather than a fancy dish or dessert.<\/p>\n
Depending on how it is brewed, this tea can exhibit pronounced fruit pastry notes, or it can offer tangy sweet, fully ripe fresh fruit qualities. It is a mild character, but it has complexity on a more subtle level than it’s lightly oxidized High Mountain Tea or well-roasted Oolong relatives. Its most satisfying qualities are more of a feeling than a flavor, if that makes sense. It’s the balanced sweet, astringent and mildly bitter qualities in the flavor profile that make it satisfying.<\/p>\n
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Brew 1-2 tea spoons per 200 ml filtered water that was boiled and cooled to 85\u00b0. Cover with a lid, strain after 2-3 minutes and serve. You can brew the leaves a second and a third time, adding a minute or two to the brewing time\u00a0<\/span><\/p>\n \u2014\u00a0 For more delicate types of tea, like white or green, glass or porcelain teapots are better while for oolongs, black teas and puerhs clay teapots are preferred<\/em><\/p>\n
\nPick teaware<\/h2>\n