This tea originates from Dongding Mountain in Nantou County in Taiwan. Dongding in Chinese means "frozen top" but it does not refer to being freezing cold up there but rather slippery. Dongding Wulong is another exquisite and world famous Formosa tea. Being medium oxidized, it retains both the freshness of green tea and the lasting appeal of Wulong tea. Our selected Dongding comes from an early spring harvest (Feb 2009) and is lightly post roasted, and carries a note of woody bake. The fragrance of this Wulong is excellent and longlasting.

Appearance leaf: Tea in half ball shape. Long stems are kept. Deep greenish brown dotted with tawny hue.

Liquid: Light honey green color gradually turning into bright golden yellow.

Taste: subtle woody bake flavor while at the same time freshly delighting. With floral aroma.

Origin: Nantou County, Taiwan.

Harvest: Feb 13th, 2009

To brew Dongding Wulong tea, first put the dry tea leaves (ratio leaves to water, 1:20) into the gaiwan, yixing clay pot or porcelain teapot, then pour 90 degree hot water into the teaware. The first round the water is immediately discarded, this is to clean the tea of dust and other unwanted substances. After that 90 degree hot water can again be poured into the teaware. Steeping time for second round can be up to 15 seconds. Steeping time can be prolonged with each subsequent brew. Dongding Wulong tea can be brewed for 5 or 6 rounds.