A Tea Cup Dropped

This Dong Ding Oolong has a yellow-gold color when infused. Lightly fermented, it is a "green" oolong. The tea plants were grown at high altitudes, so it has a high-mountain flavor prized in oolongs -- smooth, robust, subtly fruity, complex. The aftertaste is definite, lingering.

Dong Ding tea originally came from Anxi county in Fujian. Taiwanese settlers brought the tea varietal to Taiwan in the 19th century and then perfected the art of growing and processing this excellent tea. In the last 50 years approx., Taiwan has been the only country to produce excellent Dong Ding. But recently, China has resumed quality production. This particular Dong Ding tea was grown and processed in Anxi county, Fujian province, China. Taiwanese technicians were flown in to provide guidance on growing and processing. Now the pendulum of art and excellence is swinging back to China with the help of Taiwanese expertise.

Brewed color: Yellow-gold. Flavor: Smooth, robust, fruity, complex. Aftertaste: Pleasant, lingering. Number of infusions: 3-4 infusions for 1 teaspoon in 4-6 ounces of water (depends on your taste). Preparation: For best results, use spring or mineral water that has just come to a boil: wait a second, then pour over the leaves.

Origin: Anxi county, Fujian province, China. Classification: High-mountain Oolong Package Size: 150 grams (5.3 ounces). Grade: Medium.