Dong Ding Traditional A
$12.00

New Batch March 2020!

Story

Our long time friends Mr. and Mrs. Su are very specific about their tea. They have maintained a traditional tea making style over the years because they believe in the tea of their ancestors.

Looking out on the Sus' tea garden it looks like a mess! Pampas is stuffed between tea bushes (natural fertilizer and weed-smotherer) and the plants have all but gone wild. When nature is aloud to do its work like this it produces very satisfying oolong tea. It makes us happy!

This tea is traditional in the sense that it was processed the way Dong Ding has been processed for decades. It has a deeper, rounder broth than many modern oolongs (high mountain or baozhong for exmample) because it has gone through a long process called "lang qing" to evenly distribute natural enzymes throughout the leaf. This process is dependent on intuition, and can only be learned through experience. The focus of this tea is the broth, which is juicy and thick. Sensation from the broth can be felt in the throat, which develops into a long, sweet aftertaste.

This is a soulful oolong. It can be pleasant grandpa style, and it can be stretched for more meditative sessions. If you are interested in learning more deeply about tea, and anything about this description seems novel to you, please try it for yourself. This tea is a great teacher. Alternatively, if you like a good tasting, strong, clean oolong tea that grand-daddy would be happy to sip, you, too, should do yourself a favor and try this tea.

Description

This winter harvest of Dong Ding from the Su family is fruity, sweet and rich. It is softer than the previous batch, and has a nice warming feeling in the throat. The texture of the broth is juicy and thick leading to a pleasant salivation in the aftertaste. The scent and broth are both nicely balanced and sweet.

This is a very good teacher. It has a very obvious throat sensation, which I consider the 'gateway' to feeling more with tea.

Facts

  • Harvest Location : Dong Ding, Nantou, Taiwan
  • Harvest Date : 2019 November
  • Roast Date : 2020 March
  • Cultivar : Soft Stem [Ruan Zhi Zhong]
  • Farming : Unsprayed

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