Cold Peak, matured Taiwan oolong
Dong Ding Classic:
The traditional style of baking Taiwan oolong is a vanishing art. That is one reason older connoisseurs are saying tea is not tasting like it used to. Indeed not many tea practitioners are doing it. One of them is Yu Wen, one of our Taiwan farmers. She is dedicated to bringing that heritage back in vogue. Taiwan oolong properly baked is healthier and friendlier to the stomach for everyone after all, and used to be what makes Cold Peak — Dong Ding — the quintessential Taiwan oolong — soft, sweet and with a warm, nectarous aroma. We proudly present to you this Taiwan wonder optimally matured for enjoyment anytime upon delivery.
Net weight: 70 g (2.5 oz) in Kraft-alu pillow
台灣傳統烏龍 陳年 文火凍頂
Warm, soft aroma carrying notes of dried fruits and with the overtone of the woods after rain. Hints of bouquet. Soft, slightly sweet infusion with accents of the dried fruits of plum, peach and apple. Supple, round body with silky tactility. Slight hints of cinnamon and licorice. Sweet aftertaste.
This is a soft-tasting tea. As such, it withstands carelessness in infusion quite well. It is therefore a choice for some people as an infusion practice. For general drinking, if you are using a larger teapot, make sure you preheat the pot well enough and use infusion water at maximally 95°C. It can be more flexible in smaller infusion ware such as a gaiwan or an infusion mug.
The trickiest part is perhaps getting the right amount of leaves: it is an extremely tightly rolled tea and therefore deceivingly small in quantity before infusion. Use a scale if possible. In the event that you use a bit too much leaves, the tea would not taste too bitter or astringent, but rather dry and a distorted profile. Use a shorter infusion time and a higher temperature ( still below 95°C ) to adjust in such case.
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